Fresh+Ravioli

=Fresh 4 Cheese Ravioli with Homemade Spaghetti Sauce= Using the information below, add the following notes to the recipe:*Begin making the spaghetti sauce ASAP.

Day 1
- Make dough - Allow dough to rest - Wrap dough in saran wrap and place in fridge overnight - Prepare filling

- Roll out and cut ravioli - Fill and seal ravioli - Boil water and cook ravioli - Make sauce for ravioli
 * Day 2 **

**NOTE:** *Use a clear ruler to measure and a ravioli wheel to cut the ravioli. *When filling ravioli, use a teaspoon and only add a small amount of filling. *When sealing the ravioli, press firmly around the filling to remove ALL air pockets. *Ravioli needs to be cooked for a few extra minutes after it floats to the top. Use time (Approximately 10 minutes) instead of floating to the top as an indication. Follow the links below to learn more about the Fresh Ravioli recipe: What is ravioli? Why is vegetarian ravioli a long tradition in Italy? What is Semolina and how is it made? Purpose of Semolina? How to make the pasta dough

How to roll dough with a rolling pin (watch from 5:00 on)

How to fill pasta? **NOTE**: When rolling out the dough, add a note to whisk one egg and use a pastry brush to recipe, spread after the dough is rolled.