Begin by making your pasta dough. Take one cup of semolina flour and one cup of “00” flour and place them on your counter. Make a well in the center of the flour.

Add the four eggs, a drizzle of olive oil, and a pinch of salt. Begin stirring the eggs in the well with a fork, slowly beating the egg and incorporating the flour. As the flour becomes incorporated a dough will form.

As the dough begins to form, use your hands to shape it into a ball and begin to knead, making sure to include all the flour.

Knead the dough until smooth and elastic. Wrap the dough in plastic wrap and rest for a minimum 10 minutes.

After the dough has rested, roll it out into long rectangular sheets. I use my kitchenaid roller attachment and roll sheets out to the #6 thickness, but this can also be done by a hand crank pasta roller or using a rolling pin. I divide my dough into four using a bench scraper and keep the dough I’m not using wrapped in the plastic.

Begin by forming the balls into rectangles, lightly flouring, and then pass through the roller or roll it out. You want a thickness that will hold the shape and the filling but not be too thick and chewy.

Use any and all herbs and cheeses. The best part of this pasta filling is that it is light and fresh regardless of what you use, just make sure the herbs are fresh and the cheese is plentiful.

“00” flour and semolina flour create the most delicious pasta and can be found at your local Italian grocery store or some larger grocery chains. All-purpose flour can also be used but I wholeheartedly recommend going to your local Italian market to buy your flour.

To freeze lay the ravioli in rows on a flour dusted piece of parchment paper on a baking sheet, with parchment paper between layers. Freeze for a minimum 30 minutes before transferring the ravioli in plastic bags and placing in the freezer.