2 lbs. of cooked beef boneless roast
3 lg. cooked (lean) pork chops
6 slices of cooked veal
1/2 bunch of raw spinach
11 eggs
2 1/2 c. of unsifted flour
1/4 tsp. of allspice
1 tsp. of salt
1 tsp. of garlic, if desired
1/4 tsp. of black pepper
3/4 c. of finely grated Parmesan cheese
Cold water

MEAT FILLING:

Finely grind together the beef, pork, veal and spinach. Add allspice, salt, pepper, garlic, and cheese to meat mixture. Thoroughly combine seven eggs with meat filling. (You can use the egg whites of three of the eggs if desired.)

DOUGH:

Mix four eggs, flour and enough cold water until dough is firm and not sticky. (You can mix in bowl or on floured board.) Take 1/4 of dough and roll out very thinly on a floured surface. The dough should be in rectangular shape. Starting 1 1/2 inch from the end, place full teaspoons of the meat filling across the dough, leaving enough space to make ravioli about 1 1/4 inch square. Pull dough mixture at end over the filling and cut edge and between filling. Edge around the square firmly with a fork. Start process over. Place each ravioli on a flat surface and freeze. Once frozen, store in plastic bag or other container.

SAUCE (OPTIONAL):

Cook boiling meat in about 1 1/2 quarts of water. Season lightly with salt. During cooking skim off fat. After broth is cooked, in a separate pan mix about 2/3 broth and 16 ounce can of tomato sauce and bring to a boil. Place raviolis in tomato mixture and reduce heat to medium. Gently stir so raviolis do not stick. After two minutes, add 1/4 cup of finely grated Parmesan cheese, cover and reduce heat. If sauce becomes too thick, add broth.