(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.