Add flour to your bench & create a small well in the middle. Break the eggs into the well and use a fork to whisk the eggs. Gradually mix in more and more flour.
As a thick paste forms, keep mixing in flour until you can begin to knead it with your hands
Knead dough into a ball until smooth and elastic (Add more flour if too sticky)
Wrap in cling wrap and place in the fridge to set for 20 mins.
FILLING
Mix Parmesan, pepper and hot water together to form a thick & creamy paste.
ASSEMBLE
Divide the chilled dough into 6 equal portions. Working with one piece at a time (keeping the rest covered), roll each portion into thin sheets approximately 2mm thick using a pasta machine or rolling pin. If using a pasta machine, roll down to the thinnest setting.
Lay one sheet flat on a lightly floured surface. Along the bottom half of the sheet (positioned horizontally in front of you), place small spoonfuls of filling, spacing them about 1-2cm apart.
Lightly brush water around each mound of filling, then fold the dough over to enclose. Press firmly around each portion to seal, ensuring no air bubbles remain.
Use a knife or pastry cutter to cut the ravioli into your desired shapes, then place onto a lightly floured tray.
Bring a large pot of salted water to a boil. Add the ravioli and cook for 4–5 minutes, or until they float to the surface and the pasta is tender. Serve immediately with your favourite sauce and enjoy!
