Instructions

Pasta Dough

• Combine all of the dough ingredients except the water in the bowl of a stand mixer and mix with the paddle attachment. (By hand is fine too.) Add 1-2 Tbsp of water only if there is unincorporated dry flour.
• Transfer the dough to a very lightly floured countertop and knead by hand for a minute or two. The dough should be stiff, even tearing a little, but not breaking apart.
• Very lightly oil a bowl and place the dough inside. Cover and let sit several hours or in the refrigerator for longer. I aim for 25-75% growth of the dough.

Ravioli Filling

• Remove the sausage filling from the skins and break it into small pieces.
• Saute the sausage and mushrooms until cooked thoroughly. Pour off excess liquid if the mixture is very runny.
• Combine the egg and ricotta in a separate bowl and then mix it into the sausage-mushroom filling.
• Set aside to cool while you roll your pasta dough.

Ravioli Construction (See Notes below for information on tools)

• De-gas and cut off an approximately 95g chunk of your pasta dough. Cover the remaining dough.
• Roll the dough from 0 through 4 on a pasta rolling machine. Aim to make the dough almost as wide as the machine opening.
• For a thinner-pasta ravioli, use 75-80g dough for each sheet and roll it to #5 on your pasta rolling machine. This will result in 72 ravioli rather than 48 (approximately).
• Flour your sheet of dough on one side and lay the floured side down on a ravioliera.
• Fill the depressions in the ravioliera with heaping teaspoon of filling. Try to resist overfilling.
• Roll out a second sheet of dough and use it to cover the first.
• Using a mini rolling pin, press down on the serrated lines of the ravioliera until the metal shows through.
• Gently tear off the scraps around the ravioli, separating and laying them on a floured baking sheet. (These can become a delicious dessert of fried dough.) Then pry off and apart the twelve ravioli in the ravioliera, also laying the ravioli on the floured baking sheet.
• Repeat this until all the dough is gone. You should have anywhere from 48-60 ravioli and more than one baking sheet. (See below for freezing instructions.)

Cooking

• Boil 4-6 quarts of water. If you are cooking all of the ravioli for one meal, consider boiling half at a time.
• Add the ravioli to the water and cook 5-7 minutes.
• Remove with a slotted spoon and serve.

Freezing

• You can put unused ravioli still on the floured baking sheet in the freezer for several hours/overnight, and then bag them for future use. A bag inside a Tupperware or a vacuum sealed pouch are safest if your freezer contents get rough and tumble treatment.

Scartalatti (fried pasta dough with powdered sugar)

• In a nonstick pan, add light olive oil to more than coat the pan (about 1/4" deep) Prep a plate with a paper towel.
• Bring the oil up to 350F, and add your pasta dough scraps in several batches without overcrowding. Flip after 10-20 seconds and remove when both sides are lightly golden.
• Sprinkle with powdered sugar.