Simple Vegan Pasta Dough Raviolis

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2 cups Plain Flour

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2 tsp Extra Virgin Olive Oil

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0.5 cups Water

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Salt , large pinch

In a large bowl, begin by combining flour and salt, mixing the two until salt is spread evenly throughout the flour. Then add the olive oil followed by about half of the water.
Using your fingers, work the dry mixture into the wet mixture, beginning on the outside and working your way towards the center. As you do so, gradually add portions of my remaining water. Continue for between 3-7 minutes until a dough ball forms in the center of your bowl.
If the dough is too wet, gradually add small portions of flour as you continue to knead, if it is too dry, gradually add small portions of water and continue to knead.
Transfer the dough to a lightly floured, flat work surface to begin rolling. Separate the dough into two even portions. Place one of your dough balls into the center of your working area and begin the rolling process, occasionally flouring your dough and rolling pin to prevent sticking
Flip the dough multiple times, and roll in all four directions, creating a roughly circular shape. Try not to roll out the dough too thinly.
Once the dough is sufficiently rolled, fold it in half, creating a crease. Unfold the dough and use a sharp knife to follow along the crease, cutting the dough into two pieces.
Use a pastry brush to remove any excess flour from the surface of the dough
Using a ravioli cutter, lightly press an imprint into one side of the dough. This allows you to see how many raviolis per sheet of dough you can fit, while also marking where the filling will go.
Using a spoon, place a generous amount of filling into the center of each of your ravioli imprints, being sure to keep the edges clear.
Dip an applicator brush into a small bowl of water and apply a thin layer to the other sheet of dough. Flip the dough over so the wet layer is facing down. Align the two pieces of dough and gently press the edges together around the filling.
Using a ravioli cutter, begin cutting out each ravioli by aligning the cutter with the filling and pressing down, cutting all the way through.
Repeat the process with the second ball of dough.
To cook the ravioli, fill a large pot with water and add a generous amount of salt and a few drops of extra virgin olive oil. Bring to a boil and then carefully add the raviolis. Gently stir the pot. When the raviolis float to the top, they are done.
Serve six to twelve raviolis per plate, depending on the size of the ravioli and whether you are creating an appetizer or main course.

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