*  Exported from  MasterCook  *
                        RAVIOLI WITH RICOTTA FILLING
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Italian                          Cheese/eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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