Very confused and about to make ravioli. Question about ingredients and necessary tools.
I had this wonderful pistachio ravioli a few weeks ago at Pastaria in St. Louis. I loved it so much that I want to make it for my family, and I found the recipe online. However, it is a very confusing recipe. (https://www.cbsnews.com/news/chef-gerard-crafts-pistachio-ravioli-on-the-dish/)
First, it calls for 20 egg yolks. Does this seem reasonable?
Second, it says to use the #1 to #7 settings on a pasta maker. I am planning on using a rolling pin. How thick is the #7 setting?
Third, it says to use the blunt side of a 2.75" and 1.5" pastry cutter to make imprints on several sheets of pasta. What is a 2.75" and 1.5" pastry cutter? Is it like a wheel (in which case what is the blunt side), a square cookie cutter, or something else entirely? Can I just use a ruler and a butter knife, followed by a pizza wheel?
Thank you so much for your help! I really appreciate it.