• Pour the flour tossed with the salt on a wooden cutting board or clean countertop and make a well in the middle.
  4 cups "00" flour, 1 tsp salt
• Add the whole eggs along with the egg yolks to the center.
  1 egg and 2 egg yolks
• Use a fork to gently mix the eggs pulling in flour a little at a time. Work your way around the middle pulling flour in until most of the flour is incorporated. Start by adding ¼ cup of water to the flour. Now add a little more flour. Keep adding water and flour until a ball is made. It’s ok if you don’t use all the flour and water.
  1 ¼ cup warm water
• Knead the dough until smooth by rolling by pulling it towards you, make a quarter turn, and push it away.
• Your objective is a soft, smooth ball that is a touch sticky. This is a “feel” thing that can change with the weather and humidity in your house. For more info on that, visit my homemade pasta dough recipe.
• Lightly flour the dough and board. Allow the dough to relax, covered with a damp dish towel or wrapped in plastic wrap for 15-20 minutes.
• Cut the dough into quarters. Remove one quarter and wrap or cover the rest so as to not dry out. Flatten and shape the dough into a rectangle that almost as wide as the roller bars, about ½" less on each side.
• If using a pasta attachment for the Kitchenaid mixer, turn on the mixer to low. Turn the on roller setting on the far right to #1 (the widest).
• Place the shortest side of the flattened dough into the roller and run it through on "1" two times. Fold the dough (called "booking") by bringing each short to meet in the middle. Turn the dough and now run it through at setting "2".
• Keep running the dough through the roller increasing the setting until the dough is thin enough to see the shadow of your hand through the dough when holding a piece of dough upright. On my roller, it's setting 6.

To Fill and Cut Ravioli

• Lay the length of dough onto a floured surface (clean table, board or countertop).
• Find the center of the long side of the dough. You’ll fill one half and use the other half to cover the filled ravioli.Mark the dough using the ravioli stamp (loooove this one especially). This will help you to know where to place the filling.
• Using a small spoon, place up to 1 tablespoon of filling in the center of each ravioli "stamp".
• Use a pastry brush to brush water around the outside edge of each ravioli.
• Pull the half of the dough over the filled side.
• Use two fingers to pat the dough firmly and gently around the filling sealing the ravioli as you go, pressing the air pockets out at the same time. Don't skip this step to avoid the ravioli from bursting open.
• Stamp out each ravioli by flouring the cutter and pressing firmly through the dough, jiggling the cutter back and forth until the ravioli is cut on all sides.

Cooking Instructions

• Remove ravioli to a floured baking sheet or clean surface. Cover with a dish towel and refrigerate if cooking later in the day. In lightly boiling. heavily salted water (kosher salt), cook the ravioli for 3-5 minutes until the ravioli floats.