| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Italian, Pasta | 36 | Medium dum |
INGREDIENTS
| 3 | c | Flour – all-purpose |
| 3 | Eggs | |
| 1/2 | ts | Salt |
| 3 | tb | Water |
INSTRUCTIONS
Combine flour, eggs and salt in a processor and mix well. With machine running, add just enough water through the feed tube to form a ball. Remove the ball from the processor. Cover dough and let rest 30 min. Cut dough into 4 quarters. Flatten 1 piece at a time leaving the remainder covered, then fold in thirds. Turn pasta machine to widest setting and run the dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/8" thick, dusting with flour if necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 tsp of a filling at 2" intervals along sheet. Roll second piece of dough and set it on top of first sheet. Press down around filling to seal the dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel and let stand 1/2 hr. Cook ravioli in a large pot of boiling, salted water until just tender but still firm to bite, about 8 min. Remove with a slotted spoon and drain. Place on a warm platter, add the sauce and serve. > Submitted By AVION@ILINK.NIS.ZA (GARETH (00786130)) On 23 JUN 1995 072541 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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