Tools?! I have a wood chopping board, a really nice rolling pin, fork and a glass. That's all you really need to make ravioli. William-Sanoma has a lot of amazing tools for pasta making, but I'm a fan of my 'free' tools.
In a big bowl mix the dry flour first. Make a volcano or a well in the flour for the eggs.
Add all six eggs and knead with your hands until you have proper dough. The mix will stick to your hands at first, but keep kneading. You can always add a little flour if it's too wet.
Once completely kneaded, make a ball with the dough and cover with a damp kitchen towel for about an hour or less.
Cut dough into fours and roll it out!
I used a glass to cut my ravioli and I believe it worked very well.
After I cut the circles, I re-knead and roll out the leftover dough to cut more circles.
A dollop of mix on your fresh ravioli pasta. With water wet the edge of this circle, then place another circle on top and squeeze edges together. To finish off the ravioli, use a fork to press the edges together.
Finished Ravioli! Let them rest for about 30 minutes before boiling.
