Recipe - Four-Cheese Ravioli

DOUGH
2 cup Flour
One fourth cup Butter
1 teaspoon Salt
1 cup Boiling water

FILLING
1 cup Ricotta cheese, sieved
4 ounce Parmesan cheese, grated
2 ounce Romano cheese, grated
4 ounce Swiss cheese, grated
1 Egg, lightly beaten
One half cup Heavy cream
2 tablespoon Parsley, finely chopped
Black pepper to taste

Prepare the Dough: Put the flour in a bowl. Add the butter in thin slices,
then the salt. Stir in the cup of boiling water, and mix together with a
large fork or chopsticks. When the mixture has formed a mass, take it out
of the bowl and place on a wellfloured board and knead it until it becomes
a soft, sticky dough that is rather easy to work and roll out. Form the
kneaded dough into a ball and place it back in the bowl. Cover with plastic
wrap so that it does not dry out while it rests.

Prepare the Filling: In a medium bowl, mix together all ingredients. Taste,
and correct for seasoning. If too dry, add a little more cream. Refrigerate
until ready to use.

To Assemble: 1. Clear a large work area and flour the surface well. Keep
the flour nearby to dust the work surface and hands as you work. Prepare a
lightly floured tray or cookie sheet to put the formed ravioli on.

2. Cut the dough in half. Leave half in the bowl and cover. Cut the other
half in half again. Roll each piece into a large rectangle about as thin as
a penny. Cut the 2 rectangles into strips about 3 inches wide.

3. Place teaspoonfuls of filling in mounds along one strip, spacing them at
least 2 inches apart. Cover with another 3inch wide strip. Press down on
the dough around each mound of filling. Repeat with remaining dough.

4. Using a 2 1/2inch round cookie cutter, a pastry wheel, or even a knife,
cut out each round or square of ravioli. Make sure the edges are well
sealed and that the filling is not leaking out. Place the sealed ravioli on
the prepared tray and cover with a kitchen towel that has been well dredged
with flour. The ravioli can wait for several hours before they are cooked.
Turn them over every once in a while so that they dry evenly. (The ravioli
can be frozen at this point for future use.)

5. Bring 6 to 8 quarts of salted water to a boil and drop in 6 to 10
ravioli at a time. Cook 1 minute more after they rise to the surface.

6. Remove with a slotted spoon and place them in a warm bowl that has been
filmed with melted butter. Pour a little melted butter over the ravioli and
keep them warm while you cook the rest. Pour melted butter over each batch
of new arrivals.

7. Serve with grated Parmesan cheese or tomato sauce.

Source: "The Dumpling Cookbook" by Maria Polushkin