4 boxes frozen leaf spinach
2 onions, chopped
2 (3 oz.) pkg. cream cheese
1/2 c. grated Parmesan cheese
1 lb. veal, put through grinder 3 times
1 lb. pork, put through grinder 3 times (lean meat, no gut)
8 eggs
2 tbsp. chopped mushrooms
1/2 tsp. pepper
1 1/2 tsp. salt
1/4 tsp. garlic salt
1 to 1 1/2 c. fresh cracker meal (crumbs)

Cook meat in 1 cup of water about 30 minutes. Cool. Cook spinach, drain and chop fine. While chopping spinach, also chop onions and mushrooms. In a bowl, place all ingredients and mix well. Add more salt and pepper, if needed. Place in a bowl and cover with piece of wax paper and a cover.

If stiff when using, add a little water. Any unused stuffing can be frozen. Ravioli can be frozen raw or cooked.

Shells for stuffed shells can be substituted here. 1 tsp. salt 2 eggs 2 tbsp. olive oil 1 c. water (1 plus 1/2)

On a board, form a circle with the flour. Add rest of ingredients in a well in center and mix together to form a stiff dough. Knead about 20 minutes, then lightly flour a spot on the board or counter. Put the ball of dough on it and cover with bowl. Let stand about 30 minutes. Then knead for a few minutes. Divide into 3 or 4 pieces. Place pieces into a bowl and cover while you roll out one piece.

Roll. When thin enough, crease in center. Lightly flour board under it. Flip back top half and fill with stuffing to the crease, leaving slightly margin on end. Flip top piece back and press edges firmly. Mark and cut and lay out. Repeat until all dough is used.