FILLING:

2 lbs. ground beef
1 lb. ground pork
1 lg. can spinach
3 med. onions, chopped fine
5 cloves garlic, crushed
1 1/2 c. grated Parmesan cheese
3 eggs
5 slices of hard bread (dipped in water and squeezed)
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg

DOUGH:

4 c. flour
3 eggs
3/4 c. water
1 tsp. salt

Blend until sticky and smooth. Fry beef and pork. Drain excess fat. Put in large bowl. Fry onions in a little oil. Add spinach (squeezed and drained). Add onions and spinach to meat in bowl. Add remaining ingredients and mix well. Refrigerate 3 hours or overnight. Mix dough. Cutting a piece of dough at a time, use pasta machine rolling dough to 1/8 inch thick. Use cookie cutter (large) or large glass to cut dough. Use spoon to drop filling onto dough. fold over, seal ends with fork. Freeze on cookie sheet then put into baggies.

Makes about 20 dozen ravioli.