Ingredients 6 to 6-1/2 cups all-purpose flour 6 Eggland's Best Eggs 3/4 cup water 2 teaspoons olive oil SAUCE:

1 can (28 ounces) crushed tomatoes 1-1/2 cups tomato puree 1/2 cup grated Parmesan cheese 1/3 cup water 1/3 cup tomato paste 3 tablespoons sugar 2 tablespoons minced fresh basil 1 tablespoon minced fresh parsley 1 tablespoon minced fresh oregano 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper FILLING: 1 carton (15 ounces) ricotta cheese 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/3 cup grated Parmesan cheese 1 Eggland's Best Egg, lightly beaten 2 teaspoons minced fresh basil 1 teaspoon minced fresh parsley 1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper

Directions Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes. Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.