5 eggs, 3 1/2 cup all purpose bleached flour. wisk eggs and slowly incorporate flour.
Kneed for about 10 min. Wrap in plastic wrap and let sit for 30 min.
Divide dough and roll 2-3 times on each setting, until you get to the thinnest. For square ravioli, place dobs of filling on the bottom half of each sheet.
put a little egg wash along the bottom and fold the dough over. press down in the creases to remove the air and cut into squares. Press down around the edges with a fork to make sure a good seal.
Larger circular ravioli, place filling in middle of sheet.
Cut out circle around the sheet with filling, and matching circle to cover. I used a wine glass.
Egg wash around the edge, and pinch the two sheets together.
Tortellini, cut each sheet into 3-4cm squares, place small amount of filling in middle of each.
Roll by folding square into triangle, bringing the two far points together around your finger and rolling down the top point.
Sausage ravioli in sage butter.