RAVIOLI DOUGH:

6 c. sifted flour
3 eggs
Lukewarm water

Sift flour into bowl, break eggs into it. Add enough water to make a stiff dough.

Knead the dough until it forms blisters. Cut off a piece and roll thin into a rectangle.

Place small mound of filling about a teaspoon formed in a ball about 2" from edge of dough all along the edge of the rectangle.

Fold dough over balls and make indentation between mounds of meat. Cut with ravioli cutter or sharp knife to form small pillows about 1 1/2" square. If a knife is used, press three sides with fork to seal. Prick top of ravioli with fork.

The ravioli can be set on a floured covered cloth to dry or may be placed in freezer on a board. When frozen, remove to plastic bag.

To cook ravioli after they have dried for several hours, drop into a large kettle of salted, boiling water. Be careful not to let ravioli stick together. this can be prevented by putting a tablespoon of oil in water. Stir ravioli occasionally with a wooden spoon being careful not to puncture.

Simmer 10 minutes. Carefully lift ravioli into colander and drain.

Arrange in bowl and spread with Italian tomato sauce and grated cheese. Fill with ricotta filling or meat filling.

RICOTTA FILLING:

2 lbs. ricotta cheese
1 c. grated Picorino cheese or Romano
3 eggs
Salt & pepper to taste
2 tbsp. parsley flakes or fresh parsley

Mix ingredients together and set in refrigerator to set. Form into small balls and place on dough.

MEAT FILLING FOR RAVIOLI:

2 lbs. ground meat (1 1/2 lbs. beef & 1 1/2 lbs. pork)
1 med. onion
2 tbsp. oil

Saute onion until light brown in oil; add meat and season with garlic salt, 1/2 teaspoon marjoram, 1/2 teaspoon rosemary and 1/2 teaspoon sage. Let steam and mix occasionally for about 1/2 hour. Place in bowl to cool.

Add:

1/2 c. finely chopped cooked spinach
1/2 c. grated Parmesan cheese
2 eggs
Bread crumbs
Salt & pepper to taste

Mix meat mixture and add enough bread crumbs to form a medium paste. Place by teaspoon on dough. (You may use leftover roast beef, pork or veal for this recipe by putting through a meat grinder and follow above directions.)

(If cooked meat is used, it should be 4 cups to 1/2 cup of spinach.)

ITALIAN TOMATO SAUCE:

2 tbsp. oil
1 clove garlic
1 lb. ground round
1/2 lb. ground pork
1 egg
2 tbsp. salt
1/2 tsp. pepper
1 can puree
1 can tomato paste
1/2 c. wine
1 tsp. sweet basil
1 tsp. oregano
1 bay leaf

Make meatballs by adding egg, 1/2 teaspoon salt, dash of pepper, tablespoon grated cheese, garlic salt to ground beef and pork.

Brown lightly in oil.

Add remaining ingredients, cook over low heat about 1 1/2 hours or until sauce thickens. Sauce may be used for spaghetti or lasagna also.