Raviole Paste

Lay a pound of sifted flour on the table, form a hollow in the center and in it place one ounce of salt, four eggs, two ounces of butter and a little tepid water.

Another proportion is one pound of flour, one ounce of salt, two eggs, one ounce of butter, two heaping tablespoonfuls of grated parmesan and a little tepid water. The paste should be soft, yet not too firm, knead it well to have it smooth, lay it on a board, cover with a cloth and let it rest in a cool place for one hour, then roll out and finish making the ravioles.