Ravioli
2 kg Plain Flour
2.5-3 kg
Fresh Firm Ricotta
2 eggs
2 tbspns Oil
Warm water to blendMix the flour, eggs, water and oil into a dough an flatten. Add little pieces of
ricotta and fold the pastry around the ricotta into a ravioli shape (semi-circle). Place on to a tray and freeze until
required.
Sauce
Several cloves Garlic
1 jar homemade tomato sauce or tomato puree
1/2 tbspn tomato paste
Salt &
pepper
Fry Garlic in a saucepan then add the other ingredients and simmer for about 15 minutes, stiring often.
Boil some water to
which salt and a little oil has been added. When boiling drop in the ravioli individually. When cooked, drain and dribble over the
sauce.