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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cheese Ravioli with Tomato Sauce
Cheese Ravioli with Tomato Sauce
(Ravioli di Ricotta con Salsa di Pomodoro)

For the Pasta Dough:
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt

For the Ravioli Filling:
1 (16-ounce) container fresh ricotta
1 cup grated Parmigiano cheese
Salt and black pepper to taste
2 egg yolks (set the whites aside)

Fresh tomato sauce

Prepare the Pasta Dough:
Combine the ingredients in a food processor.

Process until the dough mixture leaves the sides of the bowl.

Remove to a mixing bowl and knead by hand for a few minutes until smooth (if the dough is too dry, add a few drops of water).

Divide into 4 equal parts and shape them into discs.

Wrap in plastic wrap and let rest for 1 hour.

Prepare the Ravioli Filling:
Put the two cheeses, salt, and pepper in a blender and pulse.

Add the egg yolks and pulse until incorporated.

Prepare the Ravioli:
Roll the discs of dough into thin sheets in a pasta machine.

Arrange tablespoon-size dollops of the filling 1 and 1/2 inches apart on one of the sheets.

Brush a little egg white around each dollop, then place another sheet directly on top.

Gently press around the filling to remove any air pockets and seal the sheets.

Using a ravioli cutter or a knife, cut out ravioli squares.

Sprinkle with flour to prevent the dough from sticking.

Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes.

Drain well and toss with the fresh tomato sauce.

Garnish with the remaining chopped basil and serve immediately. Makes 8 servings.
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