mixed vegetables and cheeses ravioli & easy homemade pasta dough

• precisely measure out and prepare all your ingredients first
• combine the dry ingredients together in one larger bowl and combine the liquid ingredients together in another bowl and keep separate
• make a well in the middle of the bowl of dry ingredients, pour in the liquid mix and combine until well-mixed and knead the dough with your hands for less than 1 minute until smoother and shape into a ball, then wrap with cling wrap and let sit for at least 30 minutes at room temperature or refrigerate for several hours before rolling out
• prepare your filling (either my version or whatever variation you prefer) and refrigerate
• roll out the dough on a floured surface and flatten out first with a rolling pin and run through a pasta-machine to get it thinner, changing the increments (thickness) from larger to smaller each time or keep rolling out with a rolling pin until 2mm thick maximum (sprinkle with flour to avoid sticking but not too much to avoid thickening the dough too much)
• use a circle cutter to cut out the ravioli circles (I used an 8 cm metal cutter for these but I sometimes use a 12 cm cutter for larger and more quickly-made raviolis)

note : if you use a 12 cm cookie-cutter to make raviolis, you can make around 18-19 larger raviolis, or if you use an 8 cm cookie-cutter, you will end up with 24-26 smaller raviolis.

• set the past dough circles aside, reform the remaining dough into a ball again (with a spray of water if too dry) and roll out and flatten again and continue cutting out the pasta dough circles until all the dough is used up
• form the ravioli by hand or using a clam-shell tool (that I’ve before used for making puff pastry desserts and appetizers) by spraying or brushing the inside of the ravioli dough circle with water (which is easier than just brushing water on the edges and help to seal the edges after filling), then add a heaping tbsp of filling in the middle, close shut, pinch the edges together and sprinkle with flour and lay out onto a floured kitchen towel

note : the raviolis could be boiled on the same day or refrigerated for a few hours for later in the day or frozen for much later …

• to cook the ravioli, bring a large amount of water to a boil with 1 tbsp coarse salt, add the ravioli (do not overcrowd the pot) and let boil for at least 9-10 minutes until cooked and tender and all the raviolis have floated on the water surface for at least 1 minute
• use a sieve or slotted spoon to retrieve the ravioli and serve with an aromatic olive oil sauce or a cooked butter sauce with some grated parmesan on top (my mix was a simple combination of cooked olive oil, walnuts, prosciutto, parsley leaves and garlic).