Scotch Eggs

• 1 lb. bulk sausage
• flour
• 6 hard-boiled eggs, shelled
• 1 slightly beaten egg
• 2 c. cornflake cereal, crushed to fine bread crumbs
• 4 c. sifted flour
• 1/2 tsp. salt
• 5 eggs
• 1/4 c. lukewarm water

1. Sift flour onto a large board.
2. Make a well in center.
3. Add salt, eggs and water.
4. Knead dough thoroughly about 1 minute, until it is stiff and smooth.
5. Add more flour if dough is too thin. Cover and set aside 10 minutes while filling is being prepared. Then divide dough into 3 parts and roll each part out on a lightly floured board to paper thinness.
6. Cut into 2-inch circles with cookie cutter or the top of a glass.
7. Cut 2 rounds for each ravioli.
8. Place a heaping teaspoon of desired filling in the center of 1 circle and cover with another circle.
9. Press edges together with a fork to seal.
10. Cook in 8 quarts of boiling water until dough is tender.
11. Serve with any tomato or meat sauce and sprinkle with fresh grated cheese.

bulk sausage, flour, eggs, egg, cornflake cereal, flour, salt, eggs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053458 (may not work)