1 egg
1 tbsp. dry parsley or 1/4 cup fresh, minced
1/2 lb ricotta
salt and pepper, to taste
3/4 lb ground pork and veal, mixed
3 cloves garlic, peeled and finely minced
1/2 cup chopped spinach
1/2 cup grated Parmesan cheese

Chop meat finely in a food processor or grinder. Fry in olive oil until well browned adding garlic half way through (don't let garlic brown). Dry spinach and chop fine.

Mix all ingredients, add salt and pepper to taste and refrigerate. It is easier to fill the raviolis when the filling has been refrigerated.

Make the ravioli by rolling out sheets of pasta using a pasta rolling machine to number 7 thickness (or 1/8" thick with a rolling pin).

Line a flour-dusted ravioli mold, fill cavities with the meat filling, pressing down lightly with a spoon. Cover with a second sheet of pasta. Use a rolling pin to cut through the two sheets of pasta, trimming off excess pasta from edges.

Turn ravioli out onto a cornmeal or semolina dusted baking sheet and allow to dry for a few minutes. Cook in boiling salted water til tender (a few minutes). Or place cookie sheet in freezer until ravioli have frozen, then drop them into ziploc bags and refreeze until ready to use.

Submitted by: CM