Ravioli Dough I:

3 eggs
Enough water to equal the amount of liquid in three eggs
4 cups flour
1 teaspoon salt

Crack eggs into a 2-cup measuring glass and observe the measure. Add an equal quantity of water. Add the salt.

Place flour in a mixing bowl. Combine the egg-water mixture with the flour, stirring until the dough can be kneaded. Knead for about 5 minutes.

Ravioli Dough II:

3 eggs
1 cup cold water
1/4 cup olive oil
1 tablespoons salt
Enough flour for a stiff dough

Combine flour and salt and mix together in a measuring cup. Dump onto a pastry board; draw it up into a mountain and carve a well into the center. Pour the eggs and cold water into the center, then slowly work bits of flour into the center using one hand, and using the other hand to shore up the edges so that the liquids won't run out.

Continue until the dough is ready to knead, adding flour or water as needed until you have a heavy, somewhat dry dough. Knead until smooth.

This is only one way of making pasta dough. It can alternatively be prepared in a food processor or heavy duty mixer.

Filling:

2 lb. ground beef, veal, pork (mixed)
1 tbsp. fresh parsley, minced
3 cloves garlic
1 onion, diced
1 cup water
1 (15 oz.) can spinach, strained
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1 tsp. salt
1/2 cup Parmesan cheese
1/2 tsp. mixed oregano, basil, rosemary

Frozen or fresh chopped spinach can be substituted. All ingredients (other than meat) may be chopped in a food processor, then combined with the meat. Alternatively, a meat grinder can serve to grind the meats and all other ingredients before mixing.

Cheese Filling:

1 lb. whole milk ricotta
1 cup chopped spinach (optional)
2/3 cup freshly grated Parmesan or Romano cheese
4 or 5 eggs
2 tablespoons fresh parsley, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon black (or white) pepper
1/2 teaspoon salt (or to taste)
1/4 teaspoon Italian seasonings (basil, oregano, etc)
1/4 teaspoon freshly ground nutmeg (optional)

If using spinach, squeeze dry in a colander or paper towel or if fresh, wash and allow to air dry. Combine all ingredients with the ricotta and mix well. Fresh baby spinach is best.

It's convenient to use an 18-inch disposable pastry bag to fill the ravioli. Two small spoons may also be used.

The easiest and best way to make ravioli is to use a pasta machine and a ravioli mold.

Serve ravioli with your favorite pasta sauce, in a butter sauce, or in soup. I love to boil them in ham broth, too.

Submitted by: CM