If dough is too soft, add more flour. Cut dough
in four and roll out on floured board into four
very think sheets. Place stuffing in one sheet
of dough with teaspoon at intervals about 1-1/2
inch apart. When first sheet is covered with
stuffing, cover with second sheet of dough.
Press around each mold with finfers, then cut
ravioli into 2 inch squares with serated pastry
cutter. Place ravioli on floured towel.
Sprinkle with flour and let stand 30 minutes.
Cook in 6 quarts boiling, salted water until
dough is tender. Serve with meat sauce and
spring with grated cheese.
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