----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.