-
1
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 cup sifted flour and salt.
-
2
Make a well in center of flour.
-
3
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.
-
4
Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic.
-
5
(Use shorter time if you are using a pasta machine to roll the dough.)
-
6
RICOTTA FILLING Combine in a large bowl all filling ingredients.
-
7
ASSEMBLY Divide dough into fourths.
-
8
Lightly roll each portion 18 inch thick and cut lengthwise into 5 inch wide strips.
-
9
Use the strips immediately--do nt allow to dry.
-
10
Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip.
-
11
Continue along the strip, placing the filling at about 1 1/2 inch intervals.
-
12
Fold the strip in half lengthwise, covering the mounds of filling.
-
13
To seal, press the edges together with the tines of a fork.
-
14
Press gently between the mounds to form rectangles about 1 1/2 inches long.
-
15
Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal.
-
16
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).
-
17
Boil rapidly, uncovered, about 20 minutes or until tender.
-
18
Remove raviolis with a slotted spoon and drain.
-
19
Palce on a warmed platter and top with tomato sauce.
-
20
Sprinkle with: grated Romano or Parmesan cheese Serve immediately.
