Braided Ravioli

100 g of flour + 1 egg + red food coloring (red is not found in nature, not even with tomato paste, beetroot or other the red will be like this)

50 g of semolina + 50 g of 00 flour and water as required for the white

100 g of 00 flour + 1 egg + green food coloring (this can be replaced with vegetables such as spinach, basil, rocket, etc.)

• Knead vigorously for 10 minutes and wrap the dough in cling film and leave to rest for half an hour.
• Roll out the pasta sheet and cut out the tagliatelle using a pasta machine with a tagliatelle die or by hand with a special ridged rolling pin or simply with a pasta cutter wheel.
• Flour a work surface and arrange the tagliatelle paired vertically. At the beginning, if you are not experienced, use short strips (as in the photo), they are much easier to manage in the weave.
• Start inserting the tagliatelle horizontally, lifting the second, fourth, etc., in short, even them out until halfway (see photo).
• Insert the horizontal noodle and lower the noodles that were raised.
• Now raise the odd ones: 1, 3,5 etc. and repeat the operation. The braiding must be tight so that the filling does not come out.
• Lightly flatten the braided dough with a rolling pin.
• Using a ravioli cutter (or cookie cutter), cut out the desired shape. Do the same with the plain sheet of pastry. Place a small amount of filling on top (you can use a teaspoon or a pastry bag if the mixture allows it). Cover with the braided sheet of pastry and cut off the excess pasta, sealing the edges well to prevent the filling from leaking out during cooking.
• Preparing them individually is longer as a procedure but easier. However, you can do the same operation with a whole large sheet of pastry.
• For the choice of fillings I leave you some suggestions, look on the blog
• Meat ravioli
• Ricotta and walnut ravioli