4 c. flour
6 eggs
2/3 c. flour for every lg. egg

Make a well with flour in a large bowl. Pour beaten eggs into center of flour and mix well. Turn out onto a board or table and knead for about 10 minutes until smooth. Roll out very thin, or put it through macaroni machine, a small piece at a time.

For ravioli, cut dough into squares (about 4 inches). Put a tablespoon of filling on each square - fold over and press with fork on three sides.

FILLING FOR SPINACH MEAT RAVIOLI:

1 1/2 lbs. meat (beef and pork ground together)
1 pkg. frozen chopped spinach, cooked and drained or squeezed well
1 c. grated cheese
1/4 tsp. nutmeg
2 eggs, beaten

Cook meat, stirring with a fork until cooked, about 20 minutes to 1/2 hour. Make a paste with the eggs and grated cheese and add to meat and stir well. Add salt and pepper and nutmeg. Cook a few minutes more. Add strained spinach and stir well. Remove from heat and let cool. (Can be cooked the day before and refrigerated).

CHEESE FILLING:

2 lbs. Ricotta cheese
3/4 c. bread crumbs
Salt and pepper
1 c. grated cheese
3 eggs

Mix well and spoon onto dough squares.