INGREDIENTS

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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