All-purpose flour: 3 cups
Salt: 1 tsp.
Olive oil: 50 ml
Water: 120 ml
Extra flour on hand for dusting
Ricotta cheese: 425 g
3 Cheese Italian Blend: 142 g
Cheddar cheese: 1/2 cup
Pepper: 1/2 tsp.
Put some ricotta cheese in a small mixing bowl and mix it up using a fork, to make the ravioli filling. Now add 3 Cheese Italian Blend, Cheddar cheese, 2 eggs, 1/2 tsp. salt and 1/2 tsp. pepper and thoroughly mix the contents of the bowl. Use a piece of plastic wrap to cover the bowl, place it in the refrigerator and leave it there for about 30 minutes.
Make ravioli dough by adding 2 blended eggs, water, oil and salt to a large bowl and mixing the ingredients. Mix the contents of the bowl after adding 1 cup of flour. Do the same with remaining 2 cups of all-purpose flour. Knead the mixture and roll it in to a ball.
Now is the time to use the pasta machine. Open its rollers to the widest possible setting. To prevent the ravioli dough from sticking to the work area, sprinkle it with all-purpose flour. Insert one end of the ravioli dough in the rollers of the pasta machine. Slowly move the dough through the rollers using the crank of the pasta machine. As the dough rolls out of the machine, fold it up in thirds and roll it once again.
Roll the dough thinner by decreasing the opening of the pasta machine by one setting and passing the dough through the machine rollers. Avoid folding up the dough this time.
Continue to make the dough thinner by gradually reducing the roller opening and passing the dough through the rollers. Keep doing this until the dough sheet is just about the thickness of a knife blade.
Form depressions in the dough using the plastic tray of the pasta machine. Add the filling to the depressions and fold the other end of the dough sheet to cover the depressions. Cut the ravioli by rolling over the frame. Carefully remove ravioli from the frame.
Cook the ravioli in skillet half filled with cooking oil placed on a lit stove.