Tri colored Stuffed Homemade Ravioli

The first thing you have to do is make your pasta dough. Begin on a clean surface by placing your the flour on a clean flat working surface, such as your counter top. Create a little hole in the middle of the flour so that it resembles a well and place in the egg yolks, whole egg, dash of salt and 1 tbsp olive oil. Using your fingers or a fork begin to slowly take the flour and incorporate it with the egg mixture. Continue to mix in the flour now using both hands so that it mix starts to resemble a dough. Knead for at least 10 minutes so it forms a smooth ball ( if its too wet add a bit more flour to it, if its looking too dry add a dash of water). Once the dough ball is formed and cover it tightly with plastic wrap and set to rest in the fridge for 4 hours.

Move onto the filling for the ravioli ( this can be made a day ahead). Bring 1/4 cup of water to a boil and add 1/8 cup of millet. Cover and cook for 25 min on low heat. Once the millet is cooked add the can of anchovies with the oil, frozen peppers and shredded carrots to cook down for an additional 5 minutes.

In a food processor, combine the millet mixture, parmesan, rice wine vinegar, flaxseed, and pepitas until its a smooth paste. Fill 2 pipping bags fitted with 1/8 round nozzle and delicately lay in a bowl with the pipe part sticking up towards the ceiling so no paste falls out as it chills out in the fridge. Let over paste can be placed in an airtight container and in the fridge.

If its been 5 hours or overnight we can begin on the ravioli. Take the dough out of the fridge and unwrap it. Cut it in half, re wrap and refrigerate one of the halves while you work on the other. Using pasta dough attachment or a rolling pin to roll out the dough to 1/8" thickness ( I only recommend the latter if you want to work on your biceps but thats the route I went). Once the dough is rolled out, take a champagne glass or a round pastry cutter to cut circles in the dough. Remove the pipping bag filled with the paste and place a dime size amount of paste on 1/2 of the circles you just cut. Top each pipped circle with a plain circle and use a fork to seal the edges. Layer the ravioli on a baking sheet and place in the fridge while you repeat the process with the 1/2 half of the dough.

Now that the ravioli is made, your ready to cook it. Bring a large pot of water to a boil and make your sauce. As the water is boiling, take a sauce pan and add the chicken stock, butter and any leftover sauce from the filling to create a sauce for your ravioli. Start the sauce on high heat to melt everything, give it a few stirs and reduce the heat to a high simmer to reduce it. While the sauce reduces, and add the ravioli to cook for about 3 minutes or until the rise to the top. Remove them with a slotted spoon and place directly into the sauce pan. Once the all the ravioli has been added, use tongs to gently coat each piece. Plate across 4-6 plates and top with fresh parsley, ground pepper and chili flakes and serve immediately.