Homemade pasta ALWAYS tastes better, take it one step further by creating your own ravioli and say goodbye to pre-made, overprocessed mediocrisy. The below recipe is adapted from a recipe that I found on the Williams Sonoma website.

Ingredients:

• 2 1/2 Cups of all purpose flour
• 4 Eggs, at room temperature
• 1/4 tsp. Salt
• 2 tsp. Olive oil
• 1/2 Package ground Sausage (I prefer Jimmy Dean or Tennessee Pride)
• 1 Small container ricotta cheese, to taste

Recipe:

1. Mix the salt with the flour and shape the flour mixture into a mound on your work surface. Using your fingertips, make a well in the center. Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well.
2. Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.
3. When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.
4. Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.
5. Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.
6. Cook ground sausage in a skillet, separating it into smaller pieces as it cooks. Once cooked, drain and transfer to a bowl. Mix in ricotta cheese and set aside.
7. Bring a pot of water to a boil with a pinch of salt.
8. Break the dough into 4 parts. Roll out 1 part of the dough by hand or with a pasta machine, until it becomes slightly transparent (or to desired thickness) and repeat with the remaining 3 parts. Scoop sausage mixture on a rolled sheet and space evenly part with enough space for the ravioli stamp. Brush water around the mixture and place another layer of rolled dough on top. Pat down around the scoops of sausage mixture and use the ravioli stamp to seal. Repeat with remaining two layers.
9. Once all of the raviolis are formed, place them in the boiling water for 90 seconds or until done.
10. Cover with sauce of choice and enjoy!