Ravioli Ricci

Makes 81 ravioli.

1 lb. raisins

Lukewarm water

12 c. flour

1 tbsp. plus 1½ tsp. salt

20 eggs, divided

1 2/3 c. water

3 lb. freshly grated Muenster cheese, or a combination of Muenster and brick cheese

1 c. grated Parmesan cheese

2 tbsp. chopped fresh parsley

2 tbsp. dried basil

Salt and freshly ground black pepper

Tomato sauce, for serving

Freshly grated Parmesan cheese, for serving

Break up raisins and place in bowl. Cover with lukewarm water. Set aside.

Place flour in very large bowl. Make well in center and add salt, 12 eggs and 1 2/3 cups water. Mix with hands until ragged dough forms. Turn dough out onto floured surface and knead until smooth, about 10 minutes. (While kneading, dust dough with flour if sticky, but try not to add too much flour.) Shape dough into ball and leave on work surface. Cover dough with inverted bowl and let rest 25 to 30 minutes.

Drain raisins. In large bowl combine raisins, cheeses, remaining 8 eggs and herbs. Season with salt and black pepper and mix thoroughly. Uncover dough and shape into a 16-inch log. Mark log crosswise into 9 equal pieces. Slice off first piece of dough, covering remaining dough with towel to prevent it from drying while shaping ravioli.

Flatten piece of dough into 5-inch by 2-inch rectangle. Run dough through sheet (uncut) side of manual pasta machine, set at largest opening. Run dough through machine two more times, setting machine one notch narrower each time. Sheet of pasta dough should be 27 inches long and 6 inches wide. (If you don't have a pasta machine, a rolling pin could be used.)

Place pasta sheet lengthwise on lightly floured surface. Along the 27-inch side, evenly space 9 rounded tablespoons of filling 1 inch from edge of dough. Fold dough over filling, lining up edges of dough. Slightly flatten filling and cut through dough to form 9 (3-inch) square ravioli. Crimp edges of ravioli with fork, dust with flour and place in single layer on floured tray. Repeat procedure with remaining dough and filling. Once one tray is full of ravioli, freeze until ravioli is solid. Bag frozen ravioli in freezer bags.

To cook, place frozen ravioli in boiling salted water. After 20 minutes, test pasta; it should be al dente. Drain ravioli and serve with tomato sauce, additional black pepper and Parmesan cheese.

Nutrition information per 3 ravioli serving:

Calories 510

Carbohydrates 57 g

Protein 24 g

Fat 21 g

including sat. fat 12 g

Cholesterol 210 mg

Sodium 820 mg

Calcium 450 mg

Dietary fiber 2 g

Diabetic exchanges per serving: 1 fruit exch., 3 bread/ starch exch., 2 high-fat meat exch. and 1 fat exch.