1 lb. very lean ground beef
2 tbsp. olive oil, extra virgin
1 lb. very lean ground chicken or turkey
1 1/2 lb. bulk sweet Italian sausage
1 1/2 tsp. salt
1/2 tsp. ground black pepper
14 cloves garlic, put through garlic press
5 tbsp. finely chopped fresh parsley
2 tbsp. dried basil or 4-5 tbsp. fresh, chopped
1 1/2 tsp. Italian seasoning
4-6 artichoke broth cubes, liquified
Sour dough French bread crumbs
2 lg. yellow onions, finely chopped
1 1/2 lb. fresh mushrooms, finely chopped
2/3 lb. tender, fresh spinach, chopped
2 eggs, beaten
1 1/4 c. ricotta cheese
3 tbsp. grated Parmesan cheese

Brown 3 meats and onion in olive oil. Add garlic and mushrooms, drain only if fatty. Add seasonings and artichoke broth cubes and spinach. If very juicy, add bread crumbs to dry. Cook, stirring 4-5 minutes.

Take off heat, add beaten eggs, ricotta, Parmesan. Mix well. Cool until barely warm and easy to handle. Makes 10-12 dozen ravioli when used with sheets of fresh pasta dough. Dry for 3 hours before cooking or freezing.