- Large container of Ricotta cheese (2 lbs)
- 3 large eggs
- 1 cup grated cheese
- ½ cup, chopped fresh parsley
- Salt, pepper to taste
- Mix Ricotta, egg and cheese, parsley, salt & pepper
- Mix well
- Keep refrigerated until ready to fill raviolas
- Prepare pasta dough (see Basic Pasta Recipe)
- Using long recangular strips of pasta, cut strips approx. 4" cuts
- Place a Tab. of ricotta filling on one side of dough
- Fold dough over ricotta
- Using a fork- press all edges of dough - firmly on floured surface. BE CAREFUL to seal, do not cut through dough
- Place on floured surface until ready to cook
- Cook raviolas in large pot of boiling water for ~20 min. Do not overcrowd pot - to avoid breakage
- Drain well in colander
- Serve with favorite sauce
