|Sifted flour||4 Cup (64 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
Sift flour into work surface.
Make a well and add whole eggs, water and salt in center.
Knead thoroughly for about 1 to 2 minutes, or until dough is stiff and elastic.
Do not over knead as it will be tough.
Add a little more flour if needed.
Cut dough in half and cover with bowls on table top and let stand for 10 minutes while filling is being prepared.
Divide dough into 3 parts and cover 2 parts up again.
Roll one part till it is about 1/8 of an inch thick.
Cut into circles or use a 2 inch round cookie cutter.
Each ravioli takes 2 rounds.
Place a heaping teaspoon on each round in the center.
Touch edges with a little milk and cover with another circle.
Press edges with a fork to seal.
Repeat until all are made.
Cook in 8 quarts boiling, salted water until they are done.
serve as desired.
Serving size: Complete recipe
Calories 2178 Calories from Fat 265
% Daily Value*
Total Fat 30 g45.8%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 1331.3 mg55.5%
Total Carbohydrates 383 g127.8%
Dietary Fiber 13.5 g54%
Sugars 3.3 g
Protein 83 g166.2%
Vitamin A 24.4% Vitamin C
Calcium 21% Iron 154.3%
*Based on a 2000 Calorie diet