Ingredients Wheat flour and eggs, and sometimes water and salt.
How Made In the modern version, the flour is sifted, sometimes with a pinch of salt, and kneaded long and vigorously with eggs and sometimes a little water. When the dough is firm and smooth, it is covered and left to rest. It is then rolled out with a wooden rolling pin into a thin sheet and cut into small disks, squares, or rectangles. A teaspoon of filling is placed in the center of each piece. The shape of the raviolo varies from place to place—half-moons, rectangles, triangles—but the edges must always be carefully sealed to prevent the filling from escaping during cooking. They are boiled, a few at a time, in plenty of salted water.
