6 c. flour
1 c. water
4 eggs
1/4 c. oil

FILLING:

1 lb. ground beef
1 lb. ricotta
2 eggs
1/4 c. romano cheese

Mix flour, water, eggs, and oil in large bowl until well mixed and kneaded. Cover with a cloth and let sit.

Meantime brown ground beef, seasoning to taste (salt, pepper, garlic or garlic salt). Drain and put in a bowl. Let cool a bit. Add ricotta, eggs, and cheese and mix well.

Knead dough on floured board. Form a ball. Cut in half. Recover one half with cloth. Roll other half with rolling pin into large circle about between 1/4 and 1/8 inch thick. Cut into 4 inch wide strips and place on ravioli cutter. Make indentations for filling and fill holes with about 1 teaspoon of filling.

Dampen edges with water. Place another strip on top and roll with rolling pin until cut. Turn over and remove. Repeat until you have used both halves of dough. May be frozen on a cookie sheet, then bagged for future use.