"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ravioli Recipe

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This recipe for Ravioli, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sifted flour
2 teaspoons salt
3 eggs, beaten
2 Tablespoons olive oil
1/4 cup water

Directions:
Directions:
Sift flour and salt onto a large wooden board; make a well in center; add eggs, oil and water. Work liquids into flour with fingers to make a stiff dough.

Knead dough on board 10 minutes (do not add flour) until dough is smooth and soft like well-kneaded bread dough.

Wrap dough in transparent wrap. Let stand 15 minutes. Cut into quarters.
Roll out dough, one quarter at a time (do not add flour). Each rectangle 12x 4 1/2 inches. This takes a lot of pressure with rolling pin.

Shape ravioli following directions with ravioli form and fill with Ricotta filling. Or place 12 teaspoons of filling evenly spaced on one rolled-out strip. Cover with a second rolled out strip and cut between mounds of filling with a fluted pastry wheel. Ravioli can be cooked at once or placed in a single layer on cookie sheets until ready to cook.

Heat water to boiling in large kettle; add 2 tablespoons salt and 1 tablespoon oil and cook ravioli 24 at a time. Cook for 10 minutes.

Remove from water with slotted spoon to heated serving dish; top with homemade tomato sauce and freshly grated parmesan cheese.

 

 

 

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