Ravioli

This recipe includes your choice of fillings: ricotta or ping. If your household doesn't have a ravioli pole for rolling the dough, you'll have to improvise! While Grandma Tressa made very tiny ravioli, Mom made hers a bit bigger.

DOUGH:
4 c. flour
3-4 eggs
2 tbsp. vegetable oil
1 eggshell-size warm water (maybe more)

Mix ingredients and knead for 10 minutes. Roll in two pieces to 1/16" thick and flour well. Spread filling (below) over the entire bottom dough sheet. Top with second dough sheet. Before crimping, use something like a yardstick (Manny used the stick from a window shade) to mark the grid before crimping. This is important! It moves the filling away from the edges. Use crimper to form individual raviolis.

RICOTTA FILLING:
1 lb. ricotta
1 egg
Grated cheese
Parsley, salt, pepper

PING FILLING:
1 lb. spinach wilted, strained, chopped, sauteed in butter
1 tbsp. butter
1/2 lb. cream cheese
2 eggs
1-2 slices milk bread
Salt, pepper, allspice
1/2 c. grated cheese

Whichever filling you choose: Mix well. Add milk bread if too runny. Dry on brown paper with flour. Mixture should be stiff and peak.Drop the ravioli into boiling water one handful at a time. When they float to the top (1-2 minutes), remove with a slotted spoon and repeat until all are cooked. Serve with your favorite sauce.