Homemade ground turkey ravioli with lemon infused olive oil

Yes, we realize it has been a while since our last post...sorry!  I am going to blame it on an increase in the number of nights popcorn and pinot grigio are our dinner of choice.  Which I am going to subsequently blame on all of the fabulous reality TV Bravo currently has on (shout out to Andy Cohn, we love you...retweet us!!)  But last night we decided to put down the bottle, that's a lie, we still drank two bottles of wine, but I did prepare something that most would consider a socially acceptable meal: Ravioli stuffed with ground turkey and a lemon infused olive oil sauce

This homemade pasta recipe my dad and I learned in a cooking class we took before I moved.  It has also become a staple in the Dieter kitchen.  A few things you need in order to create this masterpiece, a kitchen aid mixer and the pasta attachment. Aside from those tools it's super easy!

Fresh Pasta Recipe:
2 Cups Flour (any variety you want)
2 Eggs
1 Tablespoon water (add a teaspoon at a time)

Mix flour and eggs together then slowly add water until the dough just barely holds together. It should be the consistency of a pie crust. Starting with largest setting (smallest number, 1) on your pasta attachment, feed half of the dough through. You will probably have to do it a few times until it all holds together. Feed through again on setting number 3 and so on until your pasta is the thickness you desire.

Ravioli Stuffing:
1 Pound Ground Turkey (browned in frying pan with garlic and onion)
1/4 Cup Fresh Parmesan Cheese (grated)
1/4 Cup Bread Crumbs
Seasoning (I used an Italian blend, some garlic salt, pepper and rosemary from our herb garden)

To fill the ravioli I use this nifty little ravioli tray.  Lay the fresh pasta dough on the tray then fill with turkey filling, fold a layer of dough over and roll flat. Once you've filled all your ravioli just boil the little guys for 2-3 minutes!

Lemon Infused Olive Oil:
1/4 Cup Extra Virgin Olive Oil
1/2 Lemon (cut in slices)
Rosemary and Parsley (again, from our herb garden!)

Heat olive oil, lemon and herbs over low heat while you prepare the rest of this dish. Drizzle overtop for a delicious and light sauce!

Once you have the basics down (making the pasta) you can fill the ravioli with pretty much anything, cook it various ways and top it with tons of sauce options. ENJOY!!