2 lbs. fresh Ricotta, drained
1 egg per lb.
1 tsp. salt
1 tsp. per lb. parsley
3 tbsp. per lb. Romano cheese

DOUGH:

4 heaping c. flour
2 eggs
1 1/2 c. warm water

Put flour on board. Make a well in the flour and eggs; add water. Mix until it makes a soft dough. Knead until not sticky. Roll out very thin. Keep the dough well floured at all times. Place 1 teaspoon filling, 1/4 inch apart on dough. Roll over and cut apart. With a fork, push the edges closed; puncture the top. Let them dry 1/2 to 1 hour. Boil water; put salt and 1 tablespoon oil in it. Gently put ravioli into water; boil 15 to 20 minutes. Carefully drain. Add sauce to platter. Place ravioli on the sauce. Put more sauce on top.