Title: Ravioli with Sweetbreads Ii (Pasta)
Categories: Pasta
Yield: 6 Servings

1 1/2	c	Flour, all-purpose
1	ts	Salt
2	lg	Eggs
2	lg	Egg yolks

For Pasta: ==========

In a processor, combine the flour, salt, eggs, and egg yolks until dough comes together in a ball.

Transfer to lightly floured work surface and flatten the dough slightly with rolling pin. Divide the dough into 4 pieces. Use pasta machine or rolling pin to roll each piece down to 1/8 inch thickness.

Set aside under damp cloth to prevent drying until ready to use. Go on to the next recipe and prepare the Sauce.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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