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For Ravioli Filling:


Put flour and salt into a bowl make a hole on the centre, break in the eggs stirring carefully. Add melted butter and mix. Add water to make a stiff dough. Knead thoroughly and keep it aside for 30 minutes. Roll out the dough thinly cut in half. Place the ravioli filling on one sheet of the rolled dough about 2" apart. Cover this with the other sheet of dough. Press down carefully betweem balls of filling, stamp out the ravioli pockets with a cutter. Crimp the edges to seal. Cook them in fast boiling salted water for 15-20 minutes. Serve with hot tomato sauce and melted butter. Mash the potatoes and mix thoroughly with the other ingredients to make a smooth mix. Divide into small balls and stuff the ravioli.

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