The same as basic pasta dough.
You can make it from AP flour and eggs or Semolina flour and water.
I suggest making egg pasta - easier!

- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil - optional
- (You can make it by hand or in a food processor. Again, I suggest the processor for the first step- easier and you will get better final results.)

Put 3 cups of the flour and all 4 of the eggs (and oil, if using) into a food processor bowl fitted with the blade. Process until the dough starts to come together in a shaggy mass.

(You can complete the process in the food processor but I suggest you finish it by hand. That way you can tell it the dough ball is too wet and needs some of the reserved flower.)

Take the shaggy dough from the processor and place it on a wooden surface. Start kneading the dough by hand and add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough comes together into a cohesive mass, remove the dough from the board and scrape up and discard any left over dry bits. Lightly flour the board and continue kneading for about 6 more minutes. The dough should be elastic and a little sticky. Remember to dust your board with flour when necessary.

Wrap the dough in plastic wrap and set aside to rest for 20 minutes at room temperature. Roll the pasta into sheets using a pasta machine to the desired thickness for your ravioli. Not too thin.

Remember to push out all of the air between the pasta sheets and the filling, as you form the ravioli, to prevent a "blow out" during cook.

- 2 c. ricotta cheese
- 1 tbsp. minced garlic
- 1/4 c shredded mozzarella
- 2 oz parmesan or Romano cheese
- 3 oz sautéed garlic spinach
- 3 whole eggs
- incorporate all ingredients and refrigerate

- 1 loaf French Bread, cut into 3/4" thick slices
- 6 cloves minced Garlic
- 3 diced Tomatoes
- 1/2 cup chopped fresh Basil
- Salt And Pepper
- 3/4 cup Extra Virgin Olive Oil
- 1/4 cup balsamic vinegar

Mix together the tomato, garlic, basil, 1/2 cup olive oil, ¼ balsamic, salt and pepper to taste and let marinate.

Preheat oven to 350.

Lightly coat one side of each slice of bread with remaining olive oil and place on a baking sheet. Toast for 7 minutes. (if cooking on the grill, place over medium heat for 4 - 6 minutes).

Spread with tomato/basil mixture on the oiled side of bread before serving.

- 1/4 c vinegar red or white
- 1/4 sugar
- 1/4 c pancetta or bacon (cooked fat drained)
- 1 and 1/2 c water
-3 tbsp. corn starch

Add all ingredients and bring to boil.

Simmer for 3-5 min

- 1/2 cup sugar
- 1 1/2 cups raw walnut halves
- 1/8 teaspoon coarse salt
- 5 egg whites

Mix all ingredients and bake for 15 min at 400 F.

Add cayenne to spice them up a little.

Clean spinach, toss in warm dressing, nuts and finish with gorgonzola and chopped tomato ( add slice boiled egg) and red onion.

- 4 Whole 6-8 oz chicken breast
- 4 oz Prosciutto ham
- 4 oz shredded mixed Italian cheeses (mozz, fontina, asiago, parm)
- 2 oz roasted red peppers
- 2 oz sautéed spinach and garlic
- 2 oz fresh herb mix (sage, basil, thyme)
- s&p to taste

Split chicken breast, (8 pieces) pound out chicken with a piece of ham on top and the fresh herbs.

Flour and sauté chicken, top the breast with spinach, cheese, pepper, top with other cooked halves of chicken and bake for @ 350 degrees top with marsala mushroom sauce - ¼ c marsala wine, 1 1/2 c beef stock or demi glace, ½ c sliced mixed mushroom. ( if you use beef broth add a little raw roux (roo) ,soft butter and flour. Add a little ball at a time for the right consistency.

- 17-ounce package frozen pastry
- chocolate or vanilla pastry cream*
- 1 cup powdered sugar
- 2 tablespoons water
- 8 ounce semisweet chocolate, melted

Preheat oven to 400 degrees F. Lightly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork.. Cut pastry into thirds, lengthwise. Melt chocolate over a double boiler with ¼ c cream. Layer the cooked puffed pastry with pastry cream alternating with dough and cream and chocolate. Top with melted chocolate and refrigerate or freeze over night.

Vanilla Pastry Cream filling for Napoleon (Or use vanilla pudding mix with flavored whipped cream).

- 2-1/4 cups milk
- 4 egg yolks
- 2/3 cups sugar
- 1/4 cup cornstarch
- 1/4 cup flour
- 2 tablespoons vanilla extract

Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.

Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.