Rouge de Bordeaux Ravioli Dough

Instructions

1. 1

   **Mix the Dough**:

2. 2

   In a large mixing bowl or on a clean surface, create a mound with the Rouge de Bordeaux flour and form a well in the center.

3. 3

   Crack the eggs into the well and add the salt and olive oil (if using).

4. 4

   **Combine Ingredients**:

5. 5

   Using a fork, gently beat the eggs while gradually incorporating the flour from the edges of the well. Continue until the mixture starts to come together.

6. 6

   **Knead the Dough**:

7. 7

   Gather the dough and knead it with your hands. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough feels too dry, add a little water, one teaspoon at a time. If it feels too sticky, sprinkle in a bit more flour.

8. 8

   **Rest the Dough**:

9. 9

   Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making rolling easier.

10. 10

    **Roll Out the Dough**:

11. 11

    After resting, divide the dough into smaller portions. Roll out each portion with a rolling pin or a pasta machine until it is thin enough for ravioli (about 1/16 inch thick). Dust with flour as needed to prevent sticking.

12. 12

    **Cut and Fill**:

13. 13

    Cut the rolled-out dough into squares or circles, depending on your preferred ravioli shape. Place a small amount of your desired filling in the center of each piece, then fold over and seal the edges, ensuring there are no air pockets inside. Crimp the edges with a fork or your fingers.

14. 14

    **Cook the Ravioli**:

15. 15

    Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-5 minutes, or until they float to the surface and become tender.

16. 16

    **Serve**:

17. 17

    Drain the ravioli and serve them with your favorite sauce, whether it's a fresh marinara, sage butter, or a creamy Alfredo.