In our pasta maker we've used the same recipe for spaghetti, lasagne,
ravioli and all the others. Depending on how you found the first batch you
may or may not want to try another one. Our recipe calls for a certain
number of eggs per weight of flour (I can't remember the ratio) and for this
to be topped up with water to reach a certain liquid volume. The amount of
water depends on the weight of the eggs. It's given consistently good
pasta.

"anthony" > wrote in message
ups.com...
> Does ravioli pasta dough have to be different than the standard
> recipe? I've recently bought an Imperia pasta machine and have made
> delicious fettucinne using just 00 flour, eggs and a dash of olive-
> oil. Perfection, with no water at all in the recipe.
> Now I've bought on Ebay a Raviolamp Ravioli Classici Italian pasta
> mould, and on the box it gives a totally different recipe -- for 6
> people, use 3 eggs, 4 cups sifted flowers (sic), a quarter cup of
> water and 2 tablespoons olive oil.
> Does this recipe cater to the longer cooking time needed? The
> instructions suggest 8 to 10 minutes in boiling water compared to the
> three minutes I give my fettuccine. I'd like to benefit from your
> experience before I try!
>