Ingredients Wheat flour, eggs, and water. For the filling, meats, prosciutto, spinach, ricotta or cheese, and sometimes Marsala.
How Made The flour is sifted and kneaded long and vigorously with eggs and water to form a dough, which is then covered and left to rest. The dough is rolled into a wide, thin sheet, and small balls of filling, spaced 1 to 1½ inches (2.5 to 4 cm) apart, are placed on half of it. The other half of the sheet is folded over the filling, and the pasta is pressed around the filling. The ravioli are cut apart with a wheel-type pasta cutter, with the shape—half-moon, triangle, rectangle—varying from place to place. They are boiled in plenty of salted water, a few at a time.
