Ravioli are popular throughout Italy and have, in fact, become almost international. The method of making them differs in various parts of Italy, and they are sometimes eaten plain and sometimes with a filling. They are often added to soups or served as an entrée with tomato sauce and grated cheese. The recipe given below is a favourite one.
Make a stiff dough with the flour, eggs, etc., and knead for 20 minutes or longer. Let the dough stand for 30 minutes. Then roll out very thinly on a floured board and cut into rounds of about