Bobby Flays Ricotta and Black Olive Ravioli with Roasted Red Pepper Tomato Sauce

• 5 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 5 large eggs
• 2 large egg yolks
• 1 tablespoon extra virgin olive oil, plus more for brushing
• 1 cup black Nicoise olives, pitted
• 2 tablespoons pine nuts
• 3 cloves garlic, chopped
• 1 tablespoon brined capers, drained
• 2 anchovy fillets in oil, patted dry
• 1 teaspoon grated lemon zest
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups fresh ricotta cheese
• 1/4 cup fresh goat cheese
• 1/4 cup grated Pecorino Romano cheese
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• Roasted Red Pepper Tomato Sauce (see page 140), for serving
• Grated Pecorino Romano cheese, for garnish

1. To make the dough, combine the flour and salt in a mixer fitted with the dough hook attachment, mixing on low speed.
2. Add the eggs and egg yolks, one at a time, and after all have been added, mix for 1 minute.
3. Add the 1 tablespoon oil and mix until a smooth dough is formed.
4. If the dough seems too dry, add 1 tablespoon water; if it is too wet, add a little more flour.
5. Remove the dough from the bowl and knead on a lightly floured work surface until elastic and smooth, 8 to 10 minutes.
6. Form the dough into a ball and flatten slightly.
7. Brush the top with olive oil, wrap in plastic wrap, and let rest on the counter for at least 30 minutes.
8. To make the tapenade, combine the olives, pine nuts, garlic, capers, anchovies, and lemon zest in a food processor and coarsely chop.
9. With the motor running, slowly add the oil and process to a smooth paste; season with salt and pepper.
10. To make the cheese filling, combine the cheeses, egg, herbs, and 1/4 cup of the tapenade in a medium bowl.
11. Season to taste with salt and pepper.
12. Cut the ball of dough into 4 pieces and wrap the ones that you arent using in plastic wrap.
13. Press a ball of dough into a rectangle on a lightly floured surface, and roll it a few times through a pasta machine set at the widest setting.
14. Reduce the setting and run it through a few more times, until it is about 1/8-inch thick.
15. Place on a floured surface and keep covered.
16. Repeat with the remaining dough.
17. Lay a sheet of pasta dough on a lightly floured work surface, and distribute heaping teaspoons of the filling on it, spacing them at least 2 inches apart.
18. Use your fingertip or a brush to moisten the edges of the pasta sheet with egg wash.
19. Carefully place a second sheet of pasta dough on top of the first, and press with your fingertips to separate the rows of filling.
20. Repeat with the remaining dough and filling.
21. Using a ravioli cutter or a pastry wheel, cut straight lines to form the ravioli squares.
22. Press the edges closed with your fingertips to seal well.
23. Bring a large pot of salted water to a boil.
24. Carefully drop in the ravioli and cook for about 5 minutes.
25. Drain, and serve immediately, topped with the red peppertomato sauce and grated cheese.

flour, kosher salt, eggs, egg yolks, extra virgin olive oil, black nicoise olives, nuts, garlic, capers, anchovy, lemon zest, extra virgin olive oil, kosher salt, fresh ricotta cheese, fresh goat cheese, romano cheese, egg, fresh basil, thyme, kosher salt, red pepper, romano cheese

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-ricotta-and-black-olive-ravioli-with-roasted-red-pepper-tomato-sauce-375936 (may not work)