# Knead the
flour with eggs, water and salt, get thick dough.
# Rest the dough for half an hour, then roll to get a phyllo pastry.
# Cut 1x1 inch sized squares from the phyllo pastry, place the mixture of parsley and
cheese on it and fold it them to triangles.
# Place them on the greased oven tray, and place into the 356 F oven.
# While baking the raviolis, put some oil onto a skillet. When it gets a little bit hot, add grated
tomatoes.
# When the
tomatoes get cooked, add
tomato paste and salt. If it gets a thick consistency, you can add 1/2 cup hot water.
# Pour this hot mixture all over the cooked raviolis.
# Serve hot.
