INGREDIENTS

INSTRUCTIONS

Prepare the Dough: Put the flour in a bowl. Add the butter in thin
slices, then the salt. Stir in the cup of boiling water, and mix
together with a large fork or chopsticks. When the mixture has formed
a mass, take it out of the bowl and place on a well-floured board and
knead it until it becomes a soft, sticky dough that is rather easy to
work and roll out. Form the kneaded dough into a ball and place it
back in the bowl. Cover with plastic wrap so that it does not dry out
while it rests.  Prepare the Filling: In a medium bowl, mix together
all ingredients.  Taste, and correct for seasoning. If too dry, add a
little more  cream. Refrigerate until ready to use.  To Assemble: 1.
Clear a large work area and flour the surface well.  Keep the flour
nearby to dust the work surface and hands as you work.  Prepare a
lightly floured tray or cookie sheet to put the formed  ravioli on.  2.
Cut the dough in half. Leave half in the bowl and cover. Cut the  other
half in half again. Roll each piece into a large rectangle  about as
thin as a penny. Cut the 2 rectangles into strips about 3  inches wide.
3. Place teaspoonfuls of filling in mounds along one strip, spacing
them at least 2 inches apart. Cover with another 3-inch wide strip.
Press down on the dough around each mound of filling. Repeat with
remaining dough.  4. Using a 2 1/2-inch round cookie cutter, a pastry
wheel, or even a  knife, cut out each round or square of ravioli. Make
sure the edges  are well sealed and that the filling is not leaking
out. Place the  sealed ravioli on the prepared tray and cover with a
kitchen towel  that has been well dredged with flour. The ravioli can
wait for  several hours before they are cooked. Turn them over every
once in a  while so that they dry evenly. (The ravioli can be frozen at
this  point for future use.)  5. Bring 6 to 8 quarts of salted water to
a boil and drop in 6 to 10  ravioli at a time. Cook 1 minute more after
they rise to the surface.  6. Remove with a slotted spoon and place
them in a warm bowl that has  been filmed with melted butter. Pour a
little melted butter over the  ravioli and keep them warm while you
cook the rest. Pour melted  butter over each batch of new arrivals.  7.
Serve with grated Parmesan cheese or tomato sauce.  Source: "The
Dumpling Cookbook" by Maria Polushkin

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