Cheese Ravioli Dough: 1C semolina Durum flour + 1C “00” flour or 2C (220-240g) AP flour pinch of salt 3 large eggs at room temperature 2T olive oil Filling: 6-8 oz mozzarella 12 oz sheepsmilk ricotta (preferred, but cow will suffice) 1/4+ cup of Parmigiano Reggiano 4 Tbs minced Italian Parsley leaves Black Pepper corn…

93g AP flour per egg to start, add more as needed So 3 eggs = 280g AP flour (170g egg, after cracked in) On Jan 1 , 2018 had to add 30g more flour