4-6 oz herb & garlic cream cheese (you can use plain cream cheese too and add in a dish of garlic powder though!)
CHOCOLATE & BERRY FILLING
1 cup frozen berries
1/4 cup chocolate chips
1 heaping tbsp fruit jam
1 heaping tbsp flour
In a bowl, combine flour and salt and form into a mound with a well in the centre. Whisk the olive oil, eggs, and water in a separate bowl. Add half of the egg mixture to the flour and mix. Add the remaining egg mixture, remove from bowl and knead.
Knead the dough for about 8 to 10 minutes. If your dough is too sticky, add flour. If your dough is too dry, add water by the tablespoon until it's soft and stretchy. Wrap your dough in plastic wrap and refrigerate for an hour.
Now, prepare the ravioli fillings! Combine the ingredients for your Savoury filling and mix until incorporated, and set aside. Combine the ingredients for your Sweet filling and mix until incorporated. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Combine your final egg and water to make the egg wash.
Roll out your pasta dough into thin sheets. You can do this manually with a rolling pin and parchment paper (and stretch the dough out by hand as well), or use a pasta maker. To assemble the ravioli, brush the egg wash over your thin sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut individual ravioli with a knife or cookie cutter!
Fill a large pot with salted water and bring to a boil over high heat. Add in the ravioli and cook until the ravioli float to the top (about 5 minutes).
Grease a baking sheet. Place the cooked ravioli on the sheet and bake for about 4 minutes.
Enjoy your fresh ravioli! Top the savoury ravioli with your favourite sauce, or for the savoury ravioli, top with a dollop of whipped cream or ice cream!