C T's Cheese Ravioli

• 3 12 cups all-purpose flour
• 12 teaspoon salt
• 3 eggs, beaten
• 2 12 tablespoons olive oil
• 12 cup water, lukewarm
• 1 lb ricotta cheese
• 2 eggs, beaten
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 2 tablespoons dry parsley flakes
• 14 cup plain breadcrumbs
• 14 cup romano cheese

1. For the dough: Sift flour.
2. Place into the bowl of a large capacity food processor fitted with a mixing blade.
3. Add remaining ingredients while blade is running.
4. Run processor until dough forms a ball (2-3 minutes), adding more flour if dough is sticky.
5. (You could also use a bread machine for the kneading process only, or a dough mixer.)
6. Cover and set aside 10-15 minutes, while you mix the filling and prepare for assembly.
7. For the filling: Mix all ingredients in a bowl until smooth.
8. Using a pasta machine, process dough according to manufacturer's instructions, running dough through the widest setting 2-3 times, and proceeding through each setting through #6.
9. Lightly dust with flour and layer between clean towels to prevent sticking and crusting.
10. Brush off all flour before forming ravioli in batches.
11. Using a ravioli attachment for your pasta machine or ravioli form, follow manufacturer's instructions for forming ravioli.
12. Do not overfill -- a little filling may escape the pocket seal, and that's okay, but too much will weaken the seal and make a huge mess when you cook.
13. As ravioli are formed, separate and let sit for 5-10 minutes on a lightly floured plate or tray while you make more ravioli.
14. Place ravioli in a single layer on a tray in the freezer to flash freeze for at least one hour, in multiple trays lined with parchment paper (a must so they don't stick), as you make more ravioli.
15. As each tray-full is frozen, remove from tray and place into a large freezer bag.
16. Do not vacuum seal.
17. To cook, bring a large pot of water to mild boil.
18. Place up to 10 ravioli in the water at a time, and stir very gently.
19. Ravioli are done when they float, in about 2-3 minutes.
20. Remove ravioli with a slotted spoon or spider web, and allow water to cling to them.
21. Place in a bowl and cover with a towel to keep warm.
22. Do not place in the oven.
23. Continue with batches of ravioli until the desired amount are cooked; keep in freezer until ready to cook.
24. Drain ravioli and serve immediately.
25. If a ravioli pops while cooking, it will mess the water.
26. After that batch is done cooking, empty the pot and clean it out, and start with clean water.
27. If ravioli stick while cooking, do not try to separate, or they may tear open.
28. Serve with a rich tomato sauce, a cream sauce, or simple garlic olive oil, if desired.
29. Top with freshly grated Parmesan, if desired.
30. Enjoy!

flour, salt, eggs, olive oil, water, ricotta cheese, eggs, salt, ground black pepper, parsley flakes, breadcrumbs, romano cheese

Taken from www.food.com/recipe/c-ts-cheese-ravioli-213775 (may not work)