Ravioli Stuffed with Mozzarella and Sun-dried Tomatoes

Finely dice or chop the tomatoes and mozzarella and place together in small mixing bowl.

Add ricotta to mix, blend  well. Use to fill ravioli (see below).

Sift the flour on the wooden board and hollow the center. Break the eggs and pour them in the hollow one by one.  Using a fork, beat the eggs together. Gently bring some of the flour into the egg mix. Continue drawing flour into the  eggs a little at a the time until all the flour is absorbed. Use your hands to obtain a uniform mixture, knead the pasta,  pushing with the palm of your hands, until the dough feels smooth and firm. Make a round, smooth ball and place it on  a plate. Cover with a moistened cloth or a plastic wrap, and let the dough settle in a fresh place for 30 minutes to 1  hour. 

Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. Cut  the dough in parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin, or  use the pasta machine. 

Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered  with a moist towel if necessary to prevent the pasta from drying too much. 

Cut with a circle cutter and place about 1 teaspoon of the filling on the dough, closing the agnolotti overlapping the  pasta to form a sort of half-moon shape. 

Seal the borders with a fork, put the angolotti on a tray sprinkled with semolina to avoid the pasta sticking together. 

Bring water to a boil in a stockpot. Add salt and a few drops of olive oil. Gently drop the agnolotti in the lightly boiling  water a few at a time.

Cook until the pasta is al dente (firm but not too soft or overcooked - approximately a few  minutes after when the pasta has risen to the surface).

Drain the pasta, picking them from the boiling water with a  slotted spoon.