Welcome back to the Simple Recipe Box podcast with your host, Ben Harper. Today, we're diving into the delightful world of homemade pasta as we unlock the secrets of perfect ravioli dough. Whether you're a beginner or looking to refine your pasta-making skills, this episode is your ticket to becoming a pasta pro.

Let's start with the basics: the ingredients. For a classic ravioli dough, you'll need 2 cups of all-purpose flour, 2 large eggs, 1 teaspoon of salt, and a splash of olive oil. Some folks like to add a bit of water to get the right consistency, but we'll get to that in a moment.

Now, why these ingredients? Flour is the foundation—it gives your pasta the necessary structure. Eggs enrich the dough, providing moisture and helping to bind everything together. Salt enhances the flavor, and olive oil adds a touch of richness.

Before we jump into making the dough, let's talk tools. At the very least, you'll need a large mixing bowl, a rolling pin, and a sharp knife or a ravioli cutter. If you have a pasta machine, that's great, but it's not essential. You can absolutely do this with just a rolling pin.

Alright, let's make some dough! Start by combining your flour, eggs, salt, and olive oil in a large bowl. Mix until everything starts to come together into a shaggy dough. From there, you'll want to knead. Turn the dough out onto a floured surface and start kneading. This part is crucial—it's all about developing the gluten, which gives the pasta its chewy texture. Knead for about 5 to 10 minutes, until the dough is smooth and elastic.

Once your dough feels right, wrap it in plastic and let it rest for at least 30 minutes. Resting helps the gluten relax, making the dough easier to roll out.

After the rest, divide the dough into four pieces. Working with one piece at a time, roll it out until it's about 1/16 inch thick. If you're using a pasta machine, pass each piece through several times, starting with the widest setting and working your way down to the thinner settings.

Now, for the fun part—shaping and filling your ravioli. Cut the rolled-out dough into squares or circles. Spoon your filling—maybe a ricotta and spinach mixture or a savory pumpkin puree—onto each piece, fold the dough over, and press the edges to seal. Make sure those edges are tight to prevent any filling from escaping during cooking.

To cook your ravioli, bring a large pot of salted water to a boil. Add the ravioli and cook for about 4 minutes, or until they float to the surface. Then, it's all about the pairing. A simple butter and sage sauce works beautifully with ravioli, letting the flavors of your filling shine through.

And there you have it—beautiful, homemade ravioli! Remember, practice makes perfect. Each batch you make will bring you closer to mastering the art of pasta making.

Thanks for tuning into the Simple Recipe Box podcast. I hope you feel inspired to try your hand at homemade ravioli. Until next time, keep cooking and stay hungry for new culinary adventures!

For the full recipe, visit Ravioli Dough Recipe: Unlock the Secret to Perfect Pasta.