Ravioli with Ricotta Filling

Directions

BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 cup 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 ⅛ 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 1½ inches from the narrow end and in the center of the strip.

Continue along the strip, placing the filling at about 1½ 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 1½ 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.