ngredients for pastry:
3 / 4 flour
1 egg
a pinch of salt
1 tablespoon olive oil
Ingredients for filling:
3 / 4 pound Rikotta
2 eggs chopped parsley
Salt + pepper
Pastry :
Heap the flour on a bread board, and make a well in center.
Drop in the egg and mix well. Add a little water and work in with the flour.
Add olive oil. Work to a stiff dough and knead a little until dough is smooth and pliable.
Roll dough out very thinly. Form into long strips about 4 or 5 inches wide.
Filling:
Mix the rikotta with the eggs, salt and chopped parsley.
If the rikotta is thick, add another egg.
The mixture should now be placed on the pastry strip, a spoonful or two, at intervals of about 3 inches.
Turn the upper part of the pastry strip over the lower part, thus covering the filing.
Press down the sides with wet fingers.
Cut around each raviola with a pastry cutter, drop ravioli gently in boiled salted water.
Let boil for 10 minutes. Strain well and serve with tomato sauce or puree and grated cheese on top.
If desired, meat or chicken filling or a combination of both, minced finely may also be used.
This particular filling will require aromatic herbs and an egg to bind
