-----------------------------BASIC PASTA DOUGH-----------------------------
      4 c  Sifted flour

    1/2 ts Salt

      4    Eggs

      6 tb Very cold water

------------------------------RICOTTA FILLING------------------------------
      3 c  Ricotta cheese (about

           1 1/2 lbs)

      2    Eggs, well beaten

      1 tb Parmesan cheese

    3/4 ts Salt

    1/4 ts Pepper

  1 1/2 tb Chopped parsley

  BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and
  salt. Make a well in center of flour.  Add eggs, one at a time, mixing
  slightly after each addition: Add gradually about: 6 Tablespoons very cold
  water Mix well to make a stiff dough. Turn dough onto a lightly floured
  surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter
  time if you are using a pasta machine to roll the dough.) RICOTTA FILLING
  Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into
  fourths.  Lightly roll each portion 1/8 inch thick and cut lengthwise into
  5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2

  teaspoons of the filling 1 1/2 inches from the narrow end and in the center
  of the strip. Continue along the strip, placing the filling at about 3 1/2
  inch 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 form rectangles about 3 1/2 inches long. Cut
  apart with a pastry cutter and press the cut edges with the tines of a fork
  to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb
  salt Gradually add the ravioli (about one-half at a time). Boil rapidly,
  uncovered, about 20 minutes or until tender. Remove raviolis with a slotted
  spoon and drain.  Palce on a warmed platter and top with tomato sauce.
  Sprinkle with: grated Romano or Parmesan cheese Serve immediately.
  Makes about 3 dozen ravioli.