Measure the flour into a glass or metal bowl, boil the water.
Carefully measure the boiling water and pour into bowl of flour.
Stir the flour and water with a wooden spoon until the dough forms a ball.
Cover the bowl with a towel and let it rest for 10 to 15 minutes.
While your dough is resting mix up the ricotta filling.
Roll the pasta out and cut the ravioli.
Place about a teaspoon of ricotta filling in the center of each ravioli.
Seal the edges of the ravioli by painting water or an egg wash on the edges and pressing with a fork.
Dust a cookie sheet with flour and place each filled ravioli on the cookie sheet. Cover with a damp towel to keep the ravioli from drying out. Repeat until all the ravioli have been filled.
At this point you can freeze the ravioli in a single layer and transfer to a container once frozen.
Drop a few ravioli into a pot of salted boiling water. When the ravioli floats they are done.
Serve the ravioli with sauce.
Ricotta Filling Directions
Put all ingredients in a small bowl except the egg and mix together.
Taste the ricotta mixture and adjust any of the seasonings to your taste.
Beat the egg in a small bowl and add it to the ricotta mixture and stir until completely incorporated.
Set aside if immediately making the ravioli. If not refrigerate until ready to use.
Recipe Expert Tips
Mixing the pasta dough: You're not going to get a perfect ball of dough like you would when making bread dough. It may be crumbly and look lumpy and gummy. Don’t worry about it when you start rolling it out it turns out beautiful.
Rolling the ravioli: Take care not to roll the ravioli pasta too thin or they will fall apart when boiling.
Freezing homemade ravioli: Homemade ravioli can be frozen.