Now, for the filling:

42 Ounces of Ricotta! (make it good!)

1 egg ( I use egg beaters, or just egg whites... sorry, Gramma!)

Salt & Pepper

1 handful of grated Asiago or Romano

Using your hands in a passionate way, mix all the dough, folding it into itself, until you have attained a wondrous ball of pasta dough. Then, let it sit for a while in a bowl and covered by a clean towel. Then, cut it into strips and press each strip down through a hand-cranked pasta machine... first on Level 3 and then on Level 5. Oh, sure, they have electric ones... but you MUST be physically involved!

Then you lay out the pasta on waxed paper and use a pastry cutter to cut the pasta into little NON-uniformed blocks. You want uniformity? Go to the supermarket! Then, take a spoon and lay in a spoonful of the cheese mixture. Fold the pasta dough over, and then use a pastry cutter to cut the actual ravioli shape! Crimp with a fork. Place them in the freezer! I usually make 333 of them.

When you're ready to eat, set them into boiling water. When the dough turns see-through white and they are floating, they are ready! I use a Chinese strainer to gently lift them from the water! If you cooked them correctly they have the consistency of something that melts in your mouth before you can even imagine the full glory! Always serve with STORMSauce! Always! Never ever mix STORMThings with NON-STORMThings. The result is heinous.

Now, just like MUSIC, the real nature of STORMRavioli escapes these mere and innocent words. Only in the hands of a true craftsmen will STORMRavioli reach its fullest and awe-inspiring potential!

Godspeed!

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