Ravioli Dough
  • 5 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 6 large eggs
  • 2 tablespoons extra-virgin olive oil

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So my friend Elly gave me a wonderful birthday gift a few weeks ago - a ravioli mold! I was so thrilled with my new toy since raviolis are a great way to use up leftovers. Today was my day off so I decided to spend my day in the kitchen concocting various ravioli. The leftovers I had to work with include: -balsamic grilled steaks, crumbled blue cheese, caramelized onions -fried chicken, spinach, feta cheese, red onion & chopped grape tomatoes: -spinach & feta cheese The fun part of making ravioli (at least for me) is making the ravioli pasta dough. It can be a bit tedious when it comes time to knead the dough for 10 minutes, but its well worth the effort. Here's Tyler Florence's pasta dough for ravioli recipe I adapted and used: