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Ingredients
Directions
- In a large bowl mix the flour and salt. Make a well in center of flour. Add in Large eggs, one at a time, mixing slightly after each addition. Add in gradually the water and oil. Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 min till smooth and elastic.
- Divide dough into fourths. Lightly roll each portion 1/8" thick and cut lengthwise into 5" wide strips. Use the strips immediately, don't allow to dry. Place 2 tsp. of whatever filling you are using 1 1/2 " from the narrow end and in the center of the strip. Continue along the strip, placing the filling at 3" intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to create rectangles 3" long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. Let the ravioli dry for about 2 hours. Then in a large saucepan bring to a boil: 7 qts water with 2 Tb salt. Gradually add in the ravioli. Boil rapidly, uncovered, about 10 minutes or possibly till tender. Remove with a slotted spoon and drain. Place on a hot platter and top with a sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 28 | 15% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 69mg | 23% |
| Sodium 121mg | 5% |
| Potassium 67mg | 2% |
| Total Carbs 31.92g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.24g | 0% |
| Protein 6.37g | 10% |
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