6 eggs
1 tsp. nutmeg
1 tbsp. olive oil
6 half shells of water
1/2 tbsp. salt
About 3 c. flour

Beat eggs; add water, nutmeg, salt and olive oil. Add flour, a little at a time and knead until smooth and elastic, but not sticky. Roll out to 1/16" thick. Place 1 teaspoon of filling about 1/2" apart, fold over dough and cut with round ravioli cutter. You do just one strip at a time.

To cook ravioli, boil six quarts water, add 1 tablespoon salt, add raviolis, bring to second boil and cook for 10 minutes. Drain and add meat sauce and grated Parmesan cheese.

See ravioli fillings for your choice.