Raviolis

5 cups all-purpose flour 6 extra-large eggs 1/2 teaspoon salt 1/4cup warm water, approximately Boiling salted water Grated Locatelli cheese
 * Ravioli Dough**
 * Ingredients**

Pile flour on pasta board. Form a well in center. Place eggs. salt and one-quarter cup of warm water in the well. Beat eggs slightly, in the well. Gradually take in surrounding flour to form dough. When dough is formed,knead until smooth. If dough is too dry, add more water. If it's too wet, add a small amount of flour. Cover with plastic wrap and allow to rest 30 minutes. When dough has rested. cut into 10 equal portions. Remove two portions. Reserve remaining dough, covered under plastic wrap. Roll each portion of dough through pasta machine, starting at a setting for thinnest dough. Roll dough through at each setting once, dusting with flour at every other setting.
 * Directions**

To shape ravioli: Cut long strips of dough into manageable lengths, about four inches wide. Spoon some filling, in one-tablespoon amounts, about two inches apart, down the center of each long strip of dough. Fold the long edges of dough together over the filling.

Cut individual ravioli into two-inch squares, using a sharp knife. Seal the three open edges of each ravioli by pressing cut edges together with tines of fork. Forked edge should be the width of a finger- tip. Flour ravioli generously to prevent sticking.

Place on pans sprinkled with white cornmeal. If ravioli are to be stored several hours or overnight, refrigerate, uncovered, until cooled, and then cover with plastic wrap. To cook: Heat large pot of water (the bigger the better; water should not cool down when ravioli are added l. Add tablespoon salt per quart of water. Place ravioli in boiling water and cook for about three minutes after they float to the surface. Drain well. To serve, spoon a portion of Andrew's Gravy in serving platter. Add drained ravioli. Add additional gravy. Pass grated cheese. The gravy is made with meat, which should be. served separately.

Makes six to seven servings. There will be leftover dough. Roll this more thickly and cut into noodles. Dry or freeze for later use. **Ravioli Filling** 3 pounds ricotta 3/4 cup part-skim mozzarella. shredded 3/4cup shredded Locatelli 2 large eggs. approximately Salt and pepper to taste 3 tablespoons chopped parsley or to taste
 * Ingredients**

Combine all ingredients. Mix thoroughly, but don't overmix directed above. Makes 60 to 75 ravioli.
 * Directions**