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I have a half moon shaped press I use to make these called the "Pocket

Gourmet". Here is the recipe from the booklet, with my modifications to make

if you don't have this press (has three sizes, really neat to do turnovers,

pastries, all kinds of stuff!)

for the dough:

3 cups flour

3 eggs

1-2 tsp salt (to taste)

1/4 cup water

2 tbsp olive oil

Beat eggs. Add flour and salt, mix together. Use hands to press into a firm

ball of dough. If too moist, add more flour.

Place ball of dough on a lightly flourd surface and knead for 5-10 minutes

until smooth. Cover with a towel and let rest for 10-15 minutes.

Roll dough with the rolling pin on a lightly floured surface until paper

thin. Dough should be used immediately to avoid drying out.

How to assemble ravioli:

If you don't have the press, place the filling in small mounds (according to

the size you want) about an inch apart from each other on HALF of the dough.

Take a basting brush and lightly brush water between each filling mound but

not on it. The water is your "glue" to stick the pasta together.

Fold other half of dough (with no filling) over top the half with filling on

it, pressing AROUND each filling mound to seal in the filling. Cut into

squares between the sealed filling mounds.

Place on waxed paper or greased cookie sheet and freeze (make sure they don

t stick to the cookie sheet and rip!) When frozen, place in ziploc bag.

To serve, bring water to a boil. Put in frozen ravioli and cook 3-5 minutes

or until al dente. Top with hot tomato sauce, alfredo sauce, whatever you

like! Enjoy! I have also just cooked them in sauce instead of water and they

cook up fine.

(If you have the press, cut out the circles of dough with the bottom of the

press, place one circle in press, add a little filling and brush water on

one half of the dough edges. Press closed, making sure the filling is sealed

in. Freeze on cookie sheet)

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