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Print this Recipe    Ravioli 21

Ravioli with Ricotta
Serves 4

4 cups flour
3 eggs
1 Tbsp cold water

1 pound Ricotta cheese
1 egg
2 Tbsp grated Parmesan cheese
1/2 tsp salt

5 quarts boiling water
3 tsp salt

Mix ingredients together, making a dough. Work with hands until
firm. Divide dough into two parts and roll into two thin sheets.

Thoroughly mix together cheeses, egg and salt. Place heaping
teaspoonfuls of mixture on one dough sheet, about 2-inches apart.
Place second sheet over first and press with fingers around each
cheese mound. Cut into 2-inch squares, ensuring that all edges
are well sealed.

Cook for about 20 minutes in salted boiling water. Serve with a
meat sauce or with butter and grated Parmesan cheese.

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