Ingredients Wheat flour, eggs, and water. For the filling, fresh cheeses (usually mozzarella and ricotta), prosciutto, and spices.
How Made The flour is sifted onto a wooden board and kneaded long and energetically with eggs and a little lukewarm water until a firm, smooth dough forms. The dough is wrapped in a dish towel, left to rest, and then rolled out with a rolling pin into a thin sheet. Little balls of filling are placed, well spaced, on half of the sheet, and the other half is folded over to cover the filling. The pasta is pressed with fingers around the filling, to keep it from coming out during cooking. A wheel-type pasta cutter is used to cut out half-moon ravioli, which are boiled, a few at a time, in plenty of salted water.
