Native American Ravioli
Any filling can be used to make the ravioli.
Blue Cornmeal Ravioli: Substitute a combination of 1 cup finely ground blue cornmeal and 1 1/2 cups all-purpose flour for the flour in this recipe. Increase the number of eggs to 5.
- 3 cups sifted all-purpose flour
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- Pour the flour into a mound on a flat working surface. Make a depression in the center with your hand that almost reaches through to the board. Crack the eggs directly into the well and, with a fork, whip in the salt and oil, mixing the flour in from around the edges. Mix and knead the dough with your hands for 8 to 10 minutes, until the dough has a smooth and elastic consistency. If the dough seems a bit dry, add a little water; add a little more flour if it seems too moist.
- When you have obtained the desired consistency, cover the dough with plastic wrap and place it in the refrigerator for 15 minutes.
- Divide the dough into handsful and roll out each section to a very thin, even, almost translucent thickness. Use your imagination to cut the dough into any size or shape.