Classic Ravioli

1. For the Ravioli dough:
   1. Pour the flour into a mound on a clean work surface.
   2. Sprinkle 1 tsp salt over flour.
   3. Make a well in the center of the flour with your fingers.
   4. Crack 2 eggs into the well, then add 2 egg yolks and the heavy cream.
   5. Break the eggs and combine ingredients with your hands, gradually incorporating more flour into the center until it is all mixed together.
   6. Knead the dough vigorously until the dough is elastic and smooth. This usually takes about 8 minutes. If it is too sticky to knead, you can dust it with flour a little at a time until kneading is possible.
   7. Divide the dough into 4 equal lumps, wrap each in plastic, and set aside for at least 30 minutes.
2. For the Ravioli filling:
   1. Mix ricotta cheese, parmesan, egg yolk, 1/2 tsp salt, and a pinch of pepper in a bowl until combined.
   2. Cover and refrigerate until ready to use.
3. For the marinara Sauce:
   1. In a medium saucepan, heat the oil over medium heat.
   2. Add onion and stir occasionally until softened. This should take 8-10 minutes or so.
   3. Add garlic and cook until softened, stirring frequently. This should take about 3-4 minutes.
   4. Add oregano, crushed red pepper, tomatoes, and sugar, then stir until mixed well.
   5. Add salt and pepper to taste.
   6. Turn up to medium-high and bring to a boil.
   7. Reduce heat to a simmer and cover.
   8. Let simmer for 30 minutes. Set aside.
4. To finish Ravioli:
   1. Place a large pot of salted water over high heat and bring to a boil.
   2. In a separate small bowl, beat the remaining egg and 1 tbsp water, and set aside.
   3. Oil a baking sheet lightly, and set this aside.
   4. Roll out one lump of dough on a lightly floured surface. You want to roll it into a 6-by-18 inch rectangle.
   5. Cut this sheet in half lengthwise, so that you have two 3-by-18 inch strips.
   6. Brush the surface of one strip with the egg wash set aside in step B.
   7. Plop one heaping teaspoon of the ravioli filling down the center of the second strip of dough, and repeat until you have 8 evenly spaced lumps of filling.
   8. Lay the first strip of dough over top, carefully matching up the sides as you do.
   9. Press gently around the dollops of filling to create sealed pockets in the dough.
   10. Cut between each mound and trim up any excess or jagged edges, then place the ravioli on the baking sheet from step C and cover.
   11. Repeat until you are out of filling and dough.
   12. Carefully drop the ravioli into the boiling pot and cook until they float to the surface. This should take about 3 minutes. Be sure to cook in small batches to avoid the ravioli sticking together.
5. Serve your Ravioli topped with fresh marinara sauce, and enjoy! 

This Classic Ravioli is sure to become a new favorite. Leftovers? Keep them fresh and take them for work tomorrow in a steel lunch box! 

Trivia

• The first historical record of Ravioli is from the 14^th century!