Start with AP flour, a lot of eggs, milk, olive oil and salt
For four servings, use about 1 1/4 cups flour, 5 yolks and 1 whole egg, 1 tablespoon milk, 1 tablespoon olive oil, and a large pinch of Kosher salt. (If you can get your hands on a duck egg, replacing one of the chicken yolks with a duck yolk will help add elasticity to the dough.)
In a wide shallow bowl, or directly on a flat work surface, create a well in the middle of the flour. Add the other ingredients into the well.
Nothing beats mixing by hand
Klinger has a way of using her fingers both as a whisk and a dough hook, mixing up the eggs and then gradually incorporating the other ingredients.
Knead until smooth and somewhat elastic
As you knead, incorporate additional flour as necessary to keep the dough from sticking.
Rest the dough
You can also refrigerate it if you're not using it for several hours, but definitely finish the preparation within the same day.
Roll out the dough once and watch what it does
Gradually roll the dough out thinner and thinner
If the air is very dry, brush a thin coating of egg wash onto the exposed side of the rolled out pasta.
Place a tablespoon of filling (see the accompanying recipe for Al Di La’s beet and ricotta filling) onto the upper portion of the dough. Leave enough room below each dollop so that you can fold the dough over the filling. Also leave enough space in between dollops to cut out the ravioli shapes.
Sealing and Cutting
Fold the dough over the filling, gently pressing it against the filling. Using a cookie cutter or the top of a cup, cut out the ravioli, making sure to preserve the folded edge. Double check that the seal is tight and squeeze out any air bubbles—if the ravioli leak as they cook, you’ll have an unappetizing mess on your hands.
From here, you can cook them or freeze them for another time.