Name: Ravioli with Sweetbreads Ii (Pasta)
Ingredients: 1 1/2 c Flour, all-purpose; 1 ts Salt; 2 lg Eggs; 2 lg Egg yolks

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pastas, Masterchefs, New york, 24fa	6	Servings

INGREDIENTS

1 1/2	c	Flour, all-purpose
1	ts	Salt
2	lg	Eggs
2	lg	Egg yolks

INSTRUCTIONS

For Pasta:
==========
In a processor, combine the flour, salt, eggs, and egg yolks
until dough comes together in a ball.
Transfer to lightly floured work surface and flatten the dough
slightly with rolling pin.  Divide the dough into 4 pieces.  Use pasta
machine or rolling pin to roll each piece down to 1/8 inch thickness.
Set aside under damp cloth to prevent drying until ready to use.
Go on to the next recipe and prepare the Sauce.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Michel Fitoussi, 24 Fifth Avenue, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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