Homemade Ravioli with Marinara Sauce

I was excited to make this because a dear friend gifted me with a pasta roller and since then I've been making fresh pasta. I attempted this recipe once at a former food place where I worked, but this was WAY better than the original because of quality ingredients. And my family honestly couldn't tell the difference between this and some Italian restaurant dish served, so that's a great plus.

Pasta Dough:

2 cups All-Purpose Flour

1teaspoon Kosher Salt

3 eggs, slightly beaten

1 Tablespoon olive oil

Ravioli Filling:

1 lb. Chicken Thighs, skinless and boneless

1 egg

1Tablespoon chopped onion

1 Tablespoon chopped garlic

1 Tablespoon chopped bell peppers

1 teaspoon smoked paprika

1 teaspoon kosher salt

3/4 teaspoon jerk seasoning

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper.

Marinara Sauce:

1 28.oz can Crushed Tomatoes

1/2 an onion, brunoise

2 tsp chopped garlic

1/2 tsp kosher salt

1 Tablespoon Italian Seasoning blend.

1. In a bowl or food processor, mix the flour and salt. Then add the eggs and olive oil and mix until combine (the dough might look mealy but it's okay.) Transfer over to a floured surface and knead the dough together until it forms a smooth ball. Cover in plastic, let rest for 1 hr.

2.To make the filling, in a food processor or grinder or blender, add your chicken thighs and seasonings and blend until it's a chunky paste. put in a bowl and let chill until ready to use.

3. Using a ravioli press, take 1/2 your pasta dough and roll out with a rolling pin until thin, on a floured surface (you can also use a pasta roller to thin out the dough.). cut the thin dough into sheets and lay one sheet on the bottom press, use the top to form the well to add the filling. Add one teaspoon of meat filling to each well, cover with the other pasta sheet and press it in the mold using a rolling pin. Once complete, transfer your ravioli on a plate with parchment paper and sprinkle some cornmeal to prevent sticking and chill.

4.Combine the ingredients for your marinate and cook on medium low to a bear simmer in a pot for about 20 minutes. Taste and adjust the seasonings to your desire if necessary. Then in a separate boiling pot of water, cook your ravioli until al dented for about 6-7 minutes. Scoop out of the water using a slotted spoon directly into your pan of sauce to coat and add a little faster water. Serve and enjoy!