Cheese Ravioli

Ingredients:

For Dough:
2 cups all-purpose flour
2 whole eggs
6 tablespoons water (set aside more in case)
2 tablespoons extra virgin olive oil
1 pinch salt

For Filling:
1 quart (32 ounces) low moisture whole milk ricotta cheese
1 whole egg
2 cups mozzarella cheese (finely grated)
2 cups fontina cheese (finely grated)
2 cups parmesan cheese (finely grated)
Freshly ground nutmeg
2 tablespoons extra virgin olive oil
Salt
Cracked pepper
Chopped parsley if desired

For Sauce:
1 gallon whole, peeled, Italian style whole plum tomatoes. Empty these into a big bowl and crush by hand.
2 quarts (8 cups) chopped onions
2 1/2 cups carrots finely diced
1/2 quart chopped fresh thyme
1/2 quart sliced garlic
1 1/2 cups extra virgin olive oil
1/2 cup extra virgin olive oil set aside
Salt
Pepper

Create the Dough:
Mix dry ingredients in a food processor.
Pulse dry ingredients 4-5 times.
Combine all wet ingredients into a separate bowl.
Slowly pour wet ingredients into food processor while pulsing until it looks flakey.
Scrape down sides of food processor.
Continue to pulse dough until it rolls itself into a ball.
Turn out dough onto a lightly floured surface.
Knead dough for 8-10 minutes.
Wrap tightly and refrigerate for at least 2 hours or overnight.

Prepare the Filling:
Mix ricotta, eggs, salt, pepper, and oil in a mixing bowl.
Finely grate the other cheeses and fold into the mixture.
Place cheese filling into a pastry (piping) bag.
Tie pastry bag shut and refrigerate until you are ready to fill the ravioli.

Make the Sauce:
Sauté garlic and onions in olive oil in a big stock pot until the onions are translucent.
Add carrots and sauté for a 3 more minutes.
Add tomatoes, stir to combine.
Lower flame and simmer for 2 to 3 hours.
Add salt, remaining olive oil, and fresh herbs.
Gently puree the sauce and set aside.

Put it all Together

• Bring a large pot of water to boil. Lightly salt the water. While water is boiling, start the pasta.
• Roll dough through pasta roller attachment starting at the largest setting and moving one-by-one to the second smallest. Roll the dough twice through each setting to ensure uniformity and remove any air pockets.
• Lay this sheet of pasta on a lightly floured surface and begin to pipe cheese filling in rows according to the size of ravioli desired.
• Repeat step 2-3 rolling out another sheet of dough. Brush this sheet lightly with water and place atop the cheese filling.
• Gently press the ends together, forming ravioli discs. Be sure to seal the ravioli completely starting with the side closest to you and moving outward. This is another measure to prevent air pockets, which will cause the ravioli to explode when cooking.
• Cut ravioli using a circular cookie-cutter or knife.
• Gently immerse ravioli in rapidly boiling water. Test often by tasting to see if the dough is finished cooking, about 3-6 minutes.
• Use a strainer or slotted spoon to remove ravioli from the water.
  
• Pour sauce over ravioli and serve hot. Garnish with freshly grated parmesan.