Pasta Dough for Lobster Ravioli

Name: Pasta Dough for Lobster Ravioli
Yield: Makes enough for 12 (2-inch-round) raviolis
Ingredients: 3 large egg yolks; 2 large eggs; 1 tablespoon olive oil; 2 cups plus 3 tablespoons '00', flour plus more for work surface

Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.

Source: The Martha Stewart Show, Episode 5090

Makes enough for 12 (2-inch-round) raviolis

Yield

Ingredients

3 large egg yolks
2 large eggs
1 tablespoon olive oil
2 cups plus 3 tablespoons '00', flour plus more for work surface

Directions

1. In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
2. Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.