10 eggs
1 c. warm water
2/3 c. oil
2 tbsp. salt
3 1/2 lbs. flour

Place most of flour in large bowl and make a well in center. Add remaining ingredients, except flour, into well. Mix thoroughly with wooden spoon, then hands. Knead. Turn onto floured board and continue kneading until dough is pliable. Roll out thin, cut into 4 inch circles, fill with 1 tablespoon Ricotta Filling, fold over and crimp edges with fork tines. Cook in boiling water about 20 minutes. Makes good noodles also.

RICOTTA FILLING:

6 lbs. grated homemade ricotta
15 eggs
1 c. grated Parmesan cheese
Salt, pepper, parsley to taste

Mix well. Fills about 90 ravioli.