by Melody Kettle

Recipe courtesy of Lou Palma.

Pasta for Ravioli:

6 cups All Purpose Flour

4  Eggs

6 oz. Water

1 Tblsp. Olive Oil

3 Tsp. Salt




3 lbs. Ricotta Chesse

6 Eggs

Grated Cheese, don’t be bashful

1 lb. Mozzarella Cheese, shredded

Italian Parsley, finely chopped, be generous