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I will NEVER go back to store bough ravioli or pasta shells again.

Seriously once you try this recipe, fresh homemade pasta, you will be converted

Dough recipe:
2 cups all purpose flour
1 pinch salt
1 T olive oil
2 eggs
3 T water (this one is kinda up to you, I just put enough water in so its not dry but be careful not to put to much water in. This is a very firm dough)

Egg Wash:
1 egg

Filling: You can put whatever you want in it, be creative
This is what we love:
1 1/2 Cup Ground turkey meat
1 Cup mixed cheeses (as much or little as you want, Mike LOVES cheese)
1/2 medium onion
2 T oregano
1 T parsley
Salt and pepper to taste

Marinara:
Just pick your favorite kind :)

To make the dough:

1. Mound the flour and salt together on a work surface or bowl and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

1. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour ( I only refrigerated for 20 min and it turns out great)

Make filling:

While the dough is resting, prepare the ravioli filling. Cooke meat, onions, parsley, and oregano together until done. While still warm add cheeses so it semi melts. Salt and pepper to taste. Set the filling aside.

Assemble:

1. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a 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 into individual ravioli with a knife or pizza cutter. Seal the edges.

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
2. While ravioli is cooking warm up your marinara sauce.
   

Once drained put ravioli on plate, pour sauce over top, and enjoy the goodness of homemade pasta!!!