Ravioli au gratin
- 1 lb Italian “00” flour or all-purpose flour
- 4 eggs
Roll out the dough in a very thin sheet the cut out disks using the brim of a glass. Arrange a small dollop of filling at the centre of each disk and fold them in a crescent, sealing the edges carefully pressing with your fingers. Cook the ravioli in boiling salted water for 5-6 minutes. Drain and dress with the sauce. Cook adding repeatedly white wine, salt, pepper and basil leaves. Then arrange in an oven-dish, alternate layers of ravioli and sauce sprinkling each layer with a little grated Parmesan cheese and a few small knob of butter. Bake at 325° F for 20 minutes or so. Serve hot.