Sausage and Cheese Ravioli
  • 3 cups unbleached white flour
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup warm wate
  1. Sift flour and salt together.
  2. Place flour mixture on a board, making a well in the center of the flour.
  3. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  4. Knead dough well, until smooth; cover the dough; let it rest for 15 minutes.
  5. Cut dough in half; roll each half on a floured board into a thin sheet (about 1/16- to ⅛ inch-thick).
  6. To assemble:
  7. Drop about 1 teaspoonful of filling about 1½ inches apart all along the dough.
  8. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  9. Using your fingers, gently press dough between each dab of filling to seal it.
  10. Cut ravioli into squares with a zig-zag-edged pastry cutter, or very sharp knife.
  11. Allow ravioli to dry for one hour before cooking.
  12. Drop ravioli into 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  13. Remove cooked ravioli from pot carefully with a spider; drain well.
  14. Finish with proprietary sauce.
Recipe by Pizza Today at