Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 4 Cups Sifted flour

  4. 4 Eggs

  5. 1/2 Teaspoon Salt

  6. 6 Tablespoons Very cold water


  8. 3 Cups Ricotta cheese (1 1/2 pounds)

  9. about 3/4 teaspoon Salt

  10. 1/4 Teaspoon Pepper

  11. 2 Eggs -- well beaten

  12. 1 1/2 Tablespoons Chopped parsley

  13. 1 Tablespoon Parmesan cheese

Instructions Jump to Ingredients ↑

  1. BASIC PASTA DOUGHStir into a large bowl a mixture of: 4 c sifted flour and salt. Make a wellincenter of flour. Add eggs, one at a time, mixing slightly after eachaddition: Add gradually about: 6 Tablespoons very cold water Mix well tomakea stiff dough. Turn dough onto a lightly floured surface and knead for 3 to5minutes until smooth and elastic. (Use shorter time if you are using a pastamachine to roll the dough.)

  2. RICOTTA FILLING Combine in a large bowl all filling ingredients.

  3. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inchthickand cut lengthwise into 5 inch wide strips. Use the stripsimmediately--don'tallow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrowend and in the centerof the strip. Continue along the strip, placing the filling at about 3 1/2inch intervals. Fold the strip in half lengthwise, covering the mounds offilling. To seal, press the edges together with the tines of a fork. Pressgently between the mounds to form rectangles about 3 1/2 inches long. Cutapart with a pastry cutter and press the cut edges with the tines of a forktoseal. COOKING In a large saucepan bring to a boil: 7 quarts water 2Tablespoons salt. Gradually add the ravioli (about one-half at a time).

  4. Boilrapidly, uncovered, about 20 minutes or until tender. Remove raviolis with aslotted spoon and drain. Place on a warmed platter and top with tomatosauce.

  5. Sprinkle with: grated Romano or Parmesan cheese. Serve immediatel


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