Homemade pasta is one of those things that seems intimidating until you try it, then you get hooked. Seriously! It’s just a few basic ingredients and a few simple steps. If you get into this, then semolina flour is the best flour for pasta. Semolina is a course flour with low gluten. That means it is more difficult to work with, but the pasta holds it’s shape without stretching. This pasta recipe, on the other hand, uses all purpose flour. All purpose flour is easier to knead and roll out, plus most people have it in their pantry. You can try your hand at pasta making before investing in special ingredients.
Mix all the ingredients, chill until ready.
Place the flour in a very large bowl and make a well in the center. Pour the eggs, water, and oil into the well. Mix together until a large ball forms. Place dough onto a heavily floured surface and knead 8-10 minutes., or until elastic. Cover and allow to rest in a warm area for 30 minutes.
After the pasta has rested, roll out very thin. Cut into rectangles, about 2 inches wide. Place 1 teaspoon of filling about 1 inch apart on half of the dough. Fold the sheet over and press down to seal. Cut the ravioli into desired shapes using a pizza or pasta cutter. If you have a ravioli cutter, that’s even better.
Bring a large pot of salted water to a boil. Add ravioli a few at a time and cook until they float to the surface, about five minutes.
Melt butter in a medium saucepan over medium high heat. Add flour to create a roux. Stirring constantly, gradually add the milk. Once thick, remove from heat and stir in the Maasdammer. Add salt and pepper to taste. If the sauce is too thick, thin it with more milk and stir well.
Pour sauce over hot ravioli and serve immediately.