Ricotta Ravioli

For the pasta dough:

2 cups of AP flour (substitute with part whole wheat and multigrain if you feel like it)
3 medium eggs
2 table spoons of olive oil
Salt

Make a mound from the dough on the counter top, and make a well in the center - crack the three eggs, add the olive oil and salt and knead the dough (if you're doing this by hand, it takes about ten minutes to knead 2 cups) - the dough has to be completely smooth. Wrap it up in SaranWrap and put it in the fridge for about half an hour till the gluten rearranges, and the dough becomes nice and elastic.

For the filling:
1 cup of ricotta cheese
Chopped basil
Chopped thyme
Freshly cracked pepper
Salt
(Add chopped blanched spinach if you feel like it)
Combine all of these ingredients and set aside till you're ready for them.

Divide the pasta dough into four parts - two parts will make 12 medium sized raviolis.

Take each part and roll it out on a floured surface. While rolling, make sure it's really thin (this takes some effort - I started sweating doing this!) - the picture should give you a rough idea of how thin it should be rolled out .  Divide the quarter into 12 squares approximately of similar size and shape. These squares are elastic, so you might have to re-roll them out when you get to them, if they sit out too long.

Place 1/4 tablespoon or an appropriate amount of ricotta on one sheet, place another square over it and seat it shut with a fork. 

(It really is that easy!!)

Get a pot of water to boil, salt it - add 1 tsp of olive oil to pot, drop the raviolis one by one into the pot. Initially they will sink, and then they start floating once they're cooked. Strain them out and add them to your sauce of preference.