How do I make it?
Sift flour and salt together.
Place the mixture on a bench, making a well in the centre of the flour. Crack eggs into the flour and using your hand or a fork, break the yolks and combine with the flour, gradually adding enough warm water to make a stiff dough. Knead the dough until smooth; cover and let it rest for 15 minutes.
If you have a pasta machine, cut the dough into sections and run through the machine. If you don’t have a pasta machine use a rolling pin to roll it out into a very thin sheet.
For Ravioli with Apple Cider Glaze
Place apple cider in a large pan over high heat. Reduce the apple cider by half until it is a thick syrupy consistency. Then add 1 ½ teaspoons of black pepper and set aside.
To make the filling, place all ingredients in a bowl except for egg, chives and apple cider glaze and mix well.
To assemble the ravioli cut two long rectangles from your pasta. Taking one of the rectangles, place 1 tablespoon of meat mixture on the pasta, starting about 2 centimetres in from each edge. Leave a gap of 5 centimetres before repeating with another tablespoon of meat mixture. Repeat this until you reach the end of the pasta. Cover with the second sheet of pasta and push down to seal. Brush surface with egg wash. Use a pastry cutter to cut out the ravioli or a sharp knife. You can crimp the edges of the ravioli if desired.
To cook, bring a pot of water to the boil and add salt to season. Reduce heat to a gentle boil. Place batches of ravioli into and cook for approximately 5 minutes or until the meat is cooked.
Serve in a large bowl and drizzle with the Apple Cider Glaze and garnish with chopped chives.
For Spinach and Ricotta Ravioli
Chop spinach. In a bowl, combine spinach with ricotta, egg, salt and pepper, then add parmesan and combine.
Fill pasta as instructed above.
Bring a large pot of salted water to a boil. Cook ravioli. Because it’s fresh pasta it only takes a few minutes to cook. Once it rises it’s done. Add it to your favourite sauce and serve.