www.sixfingeredman.net
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cheese ravioli

http://students.cup.edu/lar3619/cheese_ravioli.htm

Dough:
3c flour
...

Filling:
1 c ricotta cheese
2 T parsley
1 well-beaten egg
3/4 c parmesan cheese
Pinch of salt
Pinch of pepper

Mix, keep refrigerated until ready to boil.

To cook the ravioli, boil 4-5 quarts of water in large bowl (add salt if
necessary).  As the water begins to boil, fill your created pockets and seal.
Luckily for me, I have a ravioli maker which makes this process quick, easy,
and painless.  Brush the edges of your dough with water, and press together
with your fingers or the convenient device pictured above.  You may want to
fancy your edges, but that is not truly necessary.  To make a decorative edge,
press a fork along the entire pressed edge.  When you have made your ravioli,
gently place them into the boiling water and cook for 10 to 12 minutes.

Sauce:
Traditional tomato sauce
3-5 cloves of garlic
1 finely diced shallot
1 Tbs. of Basil
1 Tbs. of Parsley
1 Tbs. of Oregano
Pepper to taste