Step 1

Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes- it will be much easier to knead in the next step. Then, knead the dough into a ball, about 1-2 minutes (don’t worry about technique here, the food processor does most of the kneading for you). Cover again, and let rest for 30 minutes to 1 hour to relax the gluten. I prefer a 1 hour rest for long pasta sheets. Tip: Use this resting time to make the ravioli filling.

Step 2

Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use. This step can be done 1-2 days in advance.

Step 3

Set up your work station: Choose a large, clutter-free work surface to spread out (I like the kitchen table). Dust your work surface and the pasta machine/roller with semolina flour to prevent sticking. Line (2x) sheet pans with parchment paper, no overhang. Cut 4 additional pieces to layer in between the pasta sheets as you roll them out; set aside.

Step 4

Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5×8-inch long disc (re-wrap or cover the remaining pieces so they don’t dry out). A rolling pin helps with this step.

Step 5

Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time. Note: if using a hand-crank pasta machine, refer to their specific instructions for rolling pasta sheets for ravioli. The process is the same, but the settings are different.

Step 6

Continue to roll the dough through settings #2-5 (2x on each setting), dusting with semolina flour in between if the pasta gets sticky. You can also cut the sheet in half if it gets too long. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about 1 mm thick.

Step 7

When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets. The sheets do not have to look perfect- you’ll trim more later on. Place onto your sheet pan and cover with parchment paper. Repeat to roll the remaining 3 pieces of dough.

Step 8

Grab a pasta sheet. Dollop the cheese filling (in rounded teaspoons), down the center of the sheet, spaced 2 finger widths apart. Place a second sheet on top, like making a sandwich. (Tip: If you’re feeling confident, you can do two rows of filling, instead of one. Two rows is not necessarily harder; it requires more practice and patience when smoothing out the pasta sheets. You will have enough cheese filling to do so, and your total number of ravioli will increase. Perhaps start with one row, and then work your way up if you’re in the mood).

Step 9

Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides. Refer to my video for guidance.

Step 10

Cut the ravioli in half and then into strips. Trim into 2 1/2- 3-inch ravioli squares. Transfer the ravioli to the remaining parchment-lined sheet pan dusted with semolina flour. Cover with towel or an inverted sheet pan. Repeat to assemble and cut the remaining ravioli.

Step 11

Arrange homemade ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap. Store at a moderate room temperature for 1 hour.

Step 12

Arrange the ravioli as indicated above. Chill up to 4 hours. Do not refrigerate overnight. The pasta will oxidize and discolor, and the filling will create soggy ravioli.

Step 13

Arrange the ravioli as indicated above, minus the plastic wrap. Freeze directly on the sheet pan. Once frozen solid, transfer to a parchment-lined air-tight container. Freeze up to 1 month.