Tri-Color Ravioli

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Your life in 3 colors

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Tri-Color Pasta Dough

• In a food processor, pulse all ingredients together (liquids first) until the dough comes together in a ball. The dough should be firm; it will relax during resting. Wrap it tightly and chill for at least an hour. This resting period allows for better absorption of moisture and helps the gluten and starches align, making the dough more extensible and easier to roll out without tearing.

  Flatten and shape each dough (starting with the yellow, then red, and green) into a sheet about 1/2 inch (1.25 cm) thick. Dust lightly with the flour mixture and pass it through the widest setting on the pasta machine. Gradually reduce the space between the rollers after each pass. After the first pass, fold the dough into thirds, like a letter, and feed it through the machine with the open ends of the fold perpendicular to the rollers. Repeat this folding and rolling step 2 or 3 more times, then let the dough rest in the refrigerator for at least 30 minutes.

  Flatten each pasta dough into a rectangle about 1/4 inch (6 mm) thick. Stack the three colors—green, yellow, and red—lightly brushing water between each layer to help them adhere, and press down gently to seal.

  Divide the stacked dough in half and stack one half on top of the other, creating a 6-layer slab. Cut the slab into 1/2-inch (1.25 cm) thick slices. Pair the slices and press them together to seal—this will give you 3 pieces, each with 12 layers. Each piece will yield about 8 ravioli. Wrap the pieces and chill for at least 30 minutes to relax the dough before rolling out.

Ravioli Filling

• Sweat the onions and garlic in butter over medium-high heat for a few minutes until softened. Add the flour and cook for another minute, stirring constantly, to form a roux. Pour in the milk, add a bay leaf and a sprig of thyme, and bring to a boil, whisking constantly. Cook for 2 minutes, then remove and discard the herbs. Turn off the heat and whisk in the egg yolk until fully incorporated. Add the cheeses and season with salt, pepper, and nutmeg. Stir in the chopped cooked greens and parsley. Let the mixture cool completely before using.

Making Ravioli

• Flatten the dough and pass it through the pasta maker until it reaches about 1/16 inch (1.6 mm) thick. The sheet should be about 5.5 inches (14 cm) wide.

  Lay out the pasta sheet and place the filling in a line slightly offset from the center—this will make it easier to wrap and seal. Lightly brush water around each mound of filling and along the edges of the dough. Fold the longer side of the dough over the filling, leaving about 1/2 inch (1.25 cm) of the bottom edge uncovered.

  Lightly brush that exposed edge with water, then flip the sealed edge over to close and press to seal each portion. Cut out the individual ravioli. Dust the finished ravioli with cornstarch to prevent sticking if not cooking right away. Ravioli can be refrigerated for up to one day. Any remaining pasta dough can be combined and rolled out to make marbled extra pasta.

Cooking Ravioli

• Bring about 3 quarts (3 liters) of salted water to a rolling boil. Gently add the ravioli. Once the water returns to a boil, cook for about 5 minutes.

Plating

• Spoon a pool of tomato sauce onto each plate and arrange 3 ravioli on top. Finish with a drizzle of olive oil, a few drops of reduced balsamic vinegar, Parmesan shavings, halved cherry tomatoes, and fresh basil leaves. Enjoy!

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