RAVIOLLI
(Can be
doubled)
DOUGH:
7-8 cups flour
2 eggs
Warm water
(enough to give dough a soft but non-sticky consistency)
Combine
ingredients.
Kneed,
divide in half and roll.
FILLING:
3 lb ricotta
cheese
2tsp salt
½ cup grated
Romano cheese
4-5 eggs
(beaten)
Chopped
parsley
Mix
all ingredients.
Drop
by tablespoon onto rolled dough.
Fold
over and cut ravioli with a glass dipped in flour.
Prick
each ravioli in the top with a sharp fork.
COOK:
In
a large pot of boiling salted water, drop raviolis in one at a time.
They
will pop back up to the top.
When
the water comes back to a boil, boil for 10-15 minutes checking after 10
minutes to see if they are done.
Drain
and place in a bowl one layer at a time.
Pour
sauce between layers. Top with sauce.