Cheese Ravioli
rec.food.cooking/Marmik3/1997
Makes approximately 80 ravioli

Here is our family's favorite recipe:

Dough:
8 cups all purpose flour
8 large eggs
2 tsp salt
1 Tbsp oil
1/4 cup water

Filling:
2 lbs. ricotta cheese, firm type
4 eggs
1/2 tsp salt
1/8 tsp white pepper
3/4 cup Romano cheese, grated
1 Tbsp fresh parsley
1 (10 oz) package frozen chopped spinach
spaghetti sauce
additional grated Romano cheese

Dough: Put flour in large bowl; make a well and add eggs, salt, water and oil. Mix well. Knead until smooth on a floured board. Cover with an inverted bowl and let rest one hour.

Divide dough into 4 parts. Roll dough out very thin with rolling pin. If you have a noodle machine, divide dough into 3 inch pieces and roll each piece in machine 3 or 4 times to make 3 x 12 inch strips. Cut into 3 inch squares. Put 1 Tbsp. filling on each square; fold over and crimp edges all around with a floured fork.

Drop into boiling, salted water. They are done when they rise to top; approximately 20 minutes. Remove with slotted spoon to a colander and drain. Cover with spaghetti sauce and grated cheese.

Filling: Cook spinach; cool; squeeze out excess water very well. Mix with remaining ingredients.