Ingredients
For dough
2 cups flour
1/4 teaspoon salt
2 eggs
For filling
1 cup parsley, chopped fine
1/4 teaspoon pepper
5 tablespoons Parmesan cheese, grated
1 teaspoon salt
3 eggs
1 1/2 pounds fresh Ricotta
Meat sauce
Directions
Mix flour, 1/4 teaspoon salt and 2 eggs into a dough; roll thin and cut into rounds with a doughnut cutter.
Put Ricotta through a sieve once, add parsley, Parmesan cheese, 3 beaten eggs and seasoning; mix thoroughly, and place a spoonful in the center of a round of dough; top with another round and pinch ends together to seal rounds.
Cook ravioli in salted, boiling water about 10 minutes; strain.
Serve with a meat sauce and sprinkle generously with Parmesan cheese.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Hugo Birger: Petit dejeuner, 1886. | 
