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We love the slightly imperious Lorenza De' Medici's recipe for ravioli dough from "The de' Medici Kitchen". If you have a marble bench top, then you are very, very lucky and you can work your dough straight on that surface. Otherwise, use a large board. Heap 300g of plain flour on your surface and make a well in the centre. Break 3 large eggs directly into the well. Using a fork, lightly beat the eggs. Then with a circular motion, gradually pull the flour into the well with your hands. Continue until all the flour is incorporated. Knead the dough with the palms and heels of your hands. Push it down and away and turn repeatedly until it is smooth, elsastic and not too soft (at least 5 minutes). Roll out the dough to a half-millimetre thickness. Roll away from you and rotate the disk of dough until it becomes thinner and thinner. It will be much easier if you can use a hand-crank pasta machine, in which case, divide the dough into 6 equal portions. Working with one portion at a time, start with the rollers at the widest setting and pass the dough through them. continue to pass the dough through the roller, progrssively adjusting the rollers to narrower settings until you reach the half-mm mark. Always dust the dough with flour before putting through. Place half of the dough strips on your work surface and place tablespoon-sized mounds of your filling down the centre of each strip about 5cm apart. Using your finger, paint water along the edges of the filled strips and the spaces between the mounds. Cover each filled strip with a second strip of dough. Seal the two strips together around the sides and between the mounds of filling. Using your ravioli cutter, cut into mounds. Bring a large pot of salted water to the boil. Reduce to a simmer and drop in the ravioli, a few at a time. As soon as they rise to the surface(about 2 minutes) lift out with a slotted spoon. Serve with your sauce of choice, or just a drizzle of olive oil and a sprinkle of sea salt. Serve immediately.