Raviolis - An Italian favorite
Serves 4

1 1/2 cups ricotta
3/4 cup parmesan cheese
2 tsp grated onion
3 egg yolks
1 1/2 tsp salt

1 package won ton wrappers (skins)
 tomato sauce
1/2 lb. mozzerella, grated
 fresh parsley, chopped
 fresh or dried basil, chopped
1 egg, well beaten

1. Combine all filling ingredients. Mix well.
2. Assemble the ravioli as follows:
place about 1 tsp of filling on one won ton skin.
Paint the edges of the won ton skin with beaten egg.
Fold over the won ton skin to make a triangular ravioli.
Repeat until all the filling is used up.
3. Boil the ravioli in a large pot of salted boiling water
for about 5 or 6 minutes.
Note: Adding 1 Tbl of oil to the water may prevent the ravioli
from adhering to each other or to the pot.
4. Drain the ravioli.
5. Spread a little sauce on the bottom of a  9x13 inch lasagne pan.
Place the boiled ravioli in the pan,
 and sprinkle with chipped parsley and basil.
Cover with tomato sauce,
then cover the tomato sauce with grated mozzerella cheese.
6. Bake at 350 degrees for 20 - 30 minutes, or until bubbling hot.
7. Optionally, you may broil this for 1 minute just before serving
to brown the cheese on top.

Difficulty rating:	Easy to make.
Time:	15 minutes preparation, 20-30 minutes cooking.