Agnolotti-alla-fraccaro (ravioli)

Yield: 4 Servings

Measure Ingredient
20 SANDRA GISBURNE
AGNOLOTTI PASTA-----
4 cups All-purpose flour
1 pinch Salt water
2 Eggs
THICK BECHAMEL-----
½ cup Milk
1 tablespoon Butter
1 tablespoon Flour
¼ teaspoon Salt

pn White and red pepper 1 Egg yolk Recipe By :

From: Ladies Home Journal- August 1991 File

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