I need to find a little old Italian grandmother to teach me how to properly shape these ravioli. Anyone have one I can borrow?
Stir the egg with two fingers, letting it take in as much flour as it wants, until you end up with a loose pasta. Now into the fridge for a one hour rest.
While I’m waiting for the focaccia to rise, I figure there’s time to make some ravioli. Eggs, water, olive oil, and salt get combined, then whisked.
I added another dose of herb oil, dimpled the dough out to the edge of the pan, and added a few basil leaves for color. Now we wait. Three hours and counting.
