Noodle-itties (aka Ravioli)

One of William's favorite things to eat, these could even utilize leftover Thanksgiving ingredients.
The more often you make the dough, the easier it gets. This particular recipe is very forgiving because of the addition of olive oil.

Noodle Dough (from John Caputo, Executive Chef/Owner -Bin 36 Restaurant)
6 oz All purpose Flour
1 oz Semolina Flour
2 whole eggs
1/2 oz extra virgin olive oil

Add the two flours to a bowl and make a hole or well in the center. Crack the eggs into the whole and add the olive oil. With a fork, slowly mix the eggs and oil incorporating a little flour at a time from the sides. Once all the liquid has been absorbed and a rough dough is formed, knead the dough with your hands until it becomes a smooth mass.
When ready, pass the dough through a pasta roller until a thin enough sheet is made for the ravioli. Keep the sheets covered so they don't dry out.

When ready to fill, lay out a strip of dough and place about 1 tbsp of filling in the center. Brush all around the filling with a beaten egg. Place another strip of dough on top and press around filling. Cut between for a rustic square ravioli.

When ready to cook, place ravioli in rapidly boiling salted water until they float to the top. Several minutes. Remove and serve with sauce or cheese.


Sausage, Cranberry, Goat Cheese and Sage (all measurements are to your discretion - everything is cooked, so taste as you go and adjust accordingly)

6 oz fresh cranberries - prepared according to package directions
1 lb bulk mild Italian sausage - cooked and crumbled
6 oz soft goat cheese - room temperature for easy mixing
1 tbsp fresh sage chopped- you can easily use dried, but go easy - dried herbs are more potent than fresh 1/4 tsp ought to do it.
pepper
salt

Mix all ingredients together and chill for an hour to let the flavors mingle.
use as the stuffing for your ravioli or add to hot pasta. garnish with a little Parmesan cheese.