INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 37.5mg
Sodium: 120.7mg
Potassium: 53.2mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: <1g
Protein: 4.9g