5-7 c. Flour
2 med eggs
1 c. water
whiskey shot of oil
Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Add the oil to the eggs and beat slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove from the water with a slotted spoon and drain well before adding sauce and serving.