RAVIOLI DOUGH FOR BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES
Use this dough to make the ravioli for our Butternut Squash Ravioli with Fried Sage Leaves.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 pound
Number Of Ingredients 2
Steps:
- Mound the flour on a clean work surface, and make a well in the center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of the flour has been incorporated, use a bench scraper to quickly fold in remaining flour.
- On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let it rest 1 1/2 hours at room temperature or overnight in the refrigerator.
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