---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

     Title: Ravioli with Ricotta Filling
Categories: Italian, Cheese/eggs, Pasta
     Yield: 36 servings

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

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

 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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