The Dough:

Let’s start with the base — soft, stretchy, and surprisingly forgiving.

Ingredients:

• 2 cups 00 flour
• 1/2 cup warm water (2 more tbsp if humidity is low)
• 1 large egg and 1 egg yolk
• 1/2 tsp salt
• Optional: a tsp of olive oil (for extra elasticity)

How to:

1. On a clean counter or large cutting board, make a mound of flour with a well in the center.
2. Crack in the eggs and add the salt. Slowly whisk the eggs with a fork, pulling in the flour bit by bit.
3. Once it gets shaggy, use your hands to knead the dough for 8–10 minutes until smooth and springy.
4. Wrap in plastic or a damp towel and let it rest for 30 minutes. This helps it relax (don’t we all need that?).

1. Cheese
Gooey cheese goodness. The ravioli equivalent of a warm hug from Olaf.

• 4 ounces ricotta
• 2 ounces cream cheese
• 2 ounces mozzarella cheese, shredded
• 2 ounces parmesan cheese, shredded or grated
• Salt, pepper, and a hint of grated nutmeg

2. Add sausage
A little meatier, a little more filling…

• 4 ounces mild Italian sausage (or breakfast sausage), cooked and crumbled
• Salt, pepper, and a hint of grated nutmeg

3. Add spinach
The responsible choice…

• 1/4 cup spinach, blanched, squeezed till dry, and chopped

Assembly:

1. Roll your dough out thin — if you can see your hand through it, you’re golden.
2. Drop teaspoons of filling about an inch apart.
3. Brush the edges with water, lay another sheet on top, and press around each mound gently.
4. Seal well (crimp with a fork or a ravioli stamp if you’re feeling fancy).
5. Air dry for about 15-30 minutes. Can be frozen after this step.
6. Boil in salted water for 3–5 minutes — they’ll float to the top when they’re ready.
7. Serve with marinara, fresh basil, and parmesan.