Scotch Eggs

Sift flour onto a large board.

Make a well in center.

Add salt, eggs and water.

Knead dough thoroughly about 1 minute, until it is stiff and smooth.

Add more flour if dough is too thin. Cover and set aside 10 minutes while filling is being prepared. Then divide dough into 3 parts and roll each part out on a lightly floured board to paper thinness.

Cut into 2-inch circles with cookie cutter or the top of a glass.

Cut 2 rounds for each ravioli.

Place a heaping teaspoon of desired filling in the center of 1 circle and cover with another circle.

Press edges together with a fork to seal.

Cook in 8 quarts of boiling water until dough is tender.

Serve with any tomato or meat sauce and sprinkle with fresh grated cheese.