|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.