RAVIOLI DOUGH:

(Makes about 72 squares. Serves 6)

3 eggs
3 tablespoons warm water
3 tablespoons olive oil
1/2 teaspoon salt
4 cups sifted all purpose flour

Combine all but flour. Add flour and blend well, kneading until smooth (about 3 minutes). You can add more flour if necessary.

Cut dough into 4 parts. Roll out two parts of dough until it is a thin sheet. Lay one sheet of dough over bottom of the RAVIOLI MAKER which has been floured. Make indentation in squares and fill with Ravioli Filling. Do not fill too full - about 1/2 teaspoon or less is enough per ravioli.

Place second sheet of dough over filled ravioli maker so that edges overlap slightly.

Will rolling pin, roll gently from center of ravioli maker both ways until dough is cut and sealed. Turn plate over to remove squares. Make up all of dough this way.

RAVIOLI MEAT FILLING:

1 lb. ground mixture of pork or sausage, veal and beef
1 cup bread crumbs
1 tablespoon milk or cream
1/8-1/4 cup fresh parsley, chopped (measure before chopping or use less)
1/4 cup grated Parmesan cheese
4 clove garlic (finely chopped)
1 1/2 teaspoons salt
1/2 teaspoon pepper

Brown meat in olive oil. Place in bowl with all other ingredients and blend thoroughly. Fill ravioli squares as above.

TO COOK RAVIOLI: Place square in salted boiling water for 8-10 minutes. Drain thoroughly, lay on platter, spread with grated cheese and pour spaghetti sauce over.

Submitted by: Belle