(adapted from Tyler Florence’s Pasta Dough for Ravioli)
- 1 3/4 c all-purpose flour, plus more for dusting
- 1/4 c grated pecorino romano cheese
- 1 tsp salt
- 3 large eggs, plus 1 for egg wash
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp water
Combine flour, cheese, and salt in mixer w/ dough hook. Add one egg at a time, mixing continually. Add oil. Continue mixing until dough forms a ball.
Dust work surface with flour. Turn dough out onto surface and work for 5-10 minutes, until dough is elastic. Form into a ball, wrap in plastic, and let rest for 30 minutes.
Divide dough in half and rewrap one half (to avoid drying). Form other half into a rectangle and run through pasta machine on widest setting 2-3 times. Run through middle setting 1-2 times, flouring as necessary. Lay rectangle out on floured work surface. Brush with egg wash (made by beating one egg w/ 1 Tbsp water).
Dot with filling app. 1″ apart 1/4 – 1/2″ from one long edge of pasta. Fold strip over to enclose filling. Press air out around filling. Cut apart with sharp knife. Crimp edges with fork tine. Boil for 4 minutes in well salted water.