Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat
• the eggs, water and oil; pour into well. Stir together, forming a
• ball. Turn onto a floured surface; knead until smooth and elastic,
• about 8-10 minutes, adding remaining flour if necessary to keep
• dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a
• boil. Reduce heat; cover and simmer for 1 hour, stirring
• occasionally.
• In a large bowl, combine the filling ingredients. Cover and
• refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in.
• thickness. (Keep pasta covered until ready to use.) Working quickly,
• place rounded teaspoonfuls of filling 1 in. apart over half of pasta
• sheet. Brush around filling with water to moisten. Fold sheet over;
• press down to seal. Cut into squares with a pastry wheel. Repeat
• with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce
• heat to a gentle simmer; cook for 1-2 minutes or until ravioli float
• to the top and are tender. Drain. Spoon sauce over ravioli.
• Yield: 6 servings.