Cheese Ravioli

Cheese Filling Combine all ingredients and mix well. Refrigerate until ready to use. Basic Ravioli Dough Sift together flour and salt. Mix eggs, oil and water in a separate bowl. Make a well in the center of the flour mixture and add liquids gradually, mixing until all liquid is absorbed. On a floured board, knead dough for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14- by 8-inch rectangle, with a thickness of no more than 1/8 inch. If using a ravioli press: Lay one piece over the form and place 1 to 2 teaspoons of filling in the center of each square. Top with second piece of dough and roll over with a rolling pin until creases are visible between each square. Separate ravioli and place on a baking sheet. Cover and set aside. Repeat process with remaining dough and filling, reincorporating dough scraps into each dough ball as you go. Without a press: With a knife, lightly mark one layer of dough into 21?2-inch squares (without cutting through the dough). Place 1 to 2 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside. When baking sheet is full (with a single layer), refrigerate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes. Makes 25 to 30 2-inch ravioli.