Prepare spaghetti sauce allowing approximately 4 hours. Set aside. Heat in skillet 2 tablespoons oil and cook 3/4 pound ground beef, breaking into small pieces with a spoon or fork.

Meanwhile, prepare and cook 1/2 pound spinach, drain well or squeeze all water out with your hands. Mix spinach and ground beef together. Add and mix well 2 eggs, beaten and a mixture of 1 tablespoons Parmesan cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare basic noodle dough: Sift into large bowl: 4 cups flour, 1/2 teaspoon salt and make a well in center of flour. Add one at a time, mixing slightly after each addition 4 eggs. Add gradually about 6 tablespoons cold water. Mix well to make a stiff dough. Turn dough onto lightly floured surface and knead.

How to knead dough! By folding opposite sides over to you. Using heels of hands, gently push dough away. Give it a 1/4 turn. Repeat process rythmically until the dough is smooth and elastic. (5-8 minutes.) Using as little additional flour as possible. Always turn the dough in the same direction.

Now roll out dough and cut into small rectangles. Place approximately 1 teaspoon of ground beef and spinach mixture and pinch sides together. Bring 7 quarts of water to boil with 2 tablespoons salt. Gradually add the fresh Ravioli. Boil rapidly uncovered about 20 minutes or until tender. Serve with spaghetti sauce.