Ravioli

(by Lorraine Puz Morgan)

Dough: 8 c. flour 2 c. water at room temperature 4 large eggs, beaten olive oil on hands for kneading Filling: 3 large eggs 3 lb. whole milk ricotta 2 T. cinnamon 1/2 c. sugar

2 to 3 c. fine bread crumbs optional: chopped parsley

In a large bowl, mix ingredients for dough.

Put about 1/2 T. olive oil on hands, and knead dough until smooth.

Let dough rest at least 1/2 hour.

Mix ingredients for filling, adding bread crumbs last to achieve oatmeal-like consistency.

With a sharp knife, cut off a chunk of dough about the size of your palm.

Flatten dough on lightly floured surface and pull a bit into an oval shape. Using a hand-cranked pasta machine, put dough through, first on setting 3 and then on setting 5.

Dough should be 4 in. wide and 24 in. long.

Repeat with remaining pieces of dough.

Lay one piece of dough on lightly floured surface and drop 1 t. filling about 3 inches apart in a row along top half of dough.

Fold dough over to cover filling and press dough with the sides of hands, cupping around the filling.

Cut apart with a ravioli cutter that crimps and cuts at the same time.

Press the tines of a dinner fork around the edges to seal.

Put ravioli on a floured cloth and let dry for two hours, flipping over after one hour.

Bring a large pot of salted water to a gentle boil and cook ravioli until they float, then continue cooking for about 3 minutes.

Drain carefully with wire ladle, and serve with your favorite marinara sauce and good Romano cheese and black pepper.

Makes about 8 dozen.