Scotch Eggs - cooking recipe

Ingredients

1 lb. bulk sausage
flour
6 hard-boiled eggs, shelled
1 slightly beaten egg
2 c. cornflake cereal, crushed to fine bread crumbs
4 c. sifted flour
1/2 tsp. salt
5 eggs
1/4 c. lukewarm water

Preparation

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.