Raviolis

Make and let stand overnight:

2 cups chopped gluten
2 cups well drained chopped spinach
2/3 cup bread or cracker crumbs
2 tablespoons parsley
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon marjoram
2 teaspoons thyme Salt and pepper to taste
1 cup gtated dry Monterey cheese (other cheese may be used)
8 eggs

Dough:

6 cups flour Mix well and add
1 egg
1 teaspoon olive oil
1 cup lukewarm water

Start stirring from middle and absorb as much flour as possible. Now knead in rest of flour till smooth and elastic. Cover and let stand about 20 minutes. Divide dough in half, roll paper thin, cut in two inch squares. Put a little filling on one half, fold and pinch together. Cook immediately in boil-ing water or else freeze in plastic bags. Cook 7-10 minutes.