|3 cups||Sifted all purpose flour|
|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 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 to moist. Once you have obtained the desired consistency, cover the dough with plastic wrap and place it in the refrigerator 15 minutes.
Divide the dough into handfulls 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. Any filling can be used to make the ravioli.
Variation: To make blue cornmeal ravioli, substitute a combination of 1 cup finely ground blue cornmeal adn 1½ cups flour for the flour in this recipe. Increase the number of eggs to 5.
From "Native American Cooking," by Lois Ellen Frank Submitted By MICHELLE BRUCE On 03-17-95
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