Breakfast Ravioli

Adapted from: http://vegetarian.betterrecipes.com/peanut-butter-ravioli-w…

Ravioli isn't just for Lunch, or Dinner you can enjoy the taste for breakfast to.

Serves: 4

Filling:
11 oz. lean ground breakfast sausage
1/4 tsp. eggs, scrambled
1/4 tsp. shredded potatoes
1 (16 oz.) pkg. frozen ravioli cheese, leave at room temperate - (add cheese when you start to fill up the pasta)

Pasta:
3 c. all-purpose flour
2 lg. Eggs
3 Tbsp. Water
1 tsp . Olive Oil
1/2 tsp. course Himalayan Salt

Egg Wash:
1 Egg, beaten
1 Tbsp. Water

to Cook:
1/2 gallon boiling Water

Directions:

1. cook the filling in a skillet, until cooked all the way through.
In a small bowl, combine sausage, potatoes, egg, set aside.

2. Pasta: In a glass mixing bowl, make a well in the flour. In a small bowl, combine eggs, water, oil and salt. Pour egg mixture slowly into flour and mix with two fingers until completely incorporated. Knead dough for 7-8 minutes. Working with 1/4 of the dough at a time, roll into a rectangle. Spread filling evenly over half of dough. Brush other half of dough with egg wash. Fold that half of the dough over filling and lightly pat to remove air then seal edges. Sprinkle the dough and the roller with flour, press firmly and cut into ravioli. Cook ravioli in the boiling water, 6 ravioli at a time, for 6-7 minutes. Remove to a strainer.