Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------BASIC PASTA DOUGH--------------------------
4 c Sifted flour
1/2 ts Salt
4 Eggs
6 tb Very cold water

----------------------RICOTTA FILLING---------------------------
3 c Ricotta cheese (about
1 1/2 lbs)
2 Eggs, well beaten
1 tb Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 tb Chopped parsley

BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted
flour and salt. Make a well in center of flour. Add eggs, one at a
time, mixing slightly after each addition: Add gradually about: 6
Tablespoons very cold water Mix well to make a stiff dough. Turn
dough onto a lightly floured surface and knead for 3 to 5 minutes
until smooth and elastic. (Use shorter time if you are using a pasta
machine to roll the dough.) RICOTTA FILLING Combine in a large bowl
all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly
roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide
strips. Use the strips immediately--do nt allow to dry. Place 2
teaspoons of the filling 1 1/2 inches from the narrow end and in the
center of the strip. Continue along the strip, placing the filling at
about 3 1/2 inch intervals. Fold the strip in half lengthwise,
covering the mounds of filling. To seal, press the edges together
with the tines of a fork. Press gently between the mounds to form
rectangles about 3 1/2 inches long. Cut apart with a pastry cutter
and press the cut edges with the tines of a fork to seal. COOKING In
a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually
add the ravioli (about one-half at a time). Boil rapidly, uncovered,
about 20 minutes or until tender. Remove raviolis with a slotted
spoon and drain. Palce on a warmed platter and top with tomato
sauce. Sprinkle with: grated Romano or Parmesan cheese Serve
immediately.

Makes about 3 dozen ravioli.

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