With our supermalleable dough, you don't need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli. We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand—no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and folding the dough over the filling made it easy to ensure that all air bubbles were removed from the ravioli so they wouldn't burst during cooking. We used a blend of fennel, lemon, and mustard to pack our pork filling with big flavor and a panade to keep it tender and moist.