About 2 1/2 hours before serving:

Prepare cheese or meat filling; set aside. Prepare homemade pasta dough. Cut pasta into 4 equal pieces. On a well floured surface with a well floured rolling pin, roll 1 piece into a 15 x 6-inch rectangle. With a sharp knife cut rectangle crosswise into 5 (6 x 3-inch) pieces.

Spread rounded tablespoons of either cheese or meat filling on short half of each piece of pasta to within 1/4-inch of edge. Fold dough over filling and bring ends together. With fork dipped in flour, firmly press edges together. Place ravioli in single layer on floured, clean cloth towels. Repeat with remaining pasta and filling making 20 ravioli in all. Let dry 30 minutes before cooking. Meanwhile prepare Marinara sauce.

In large kettle over high heat, heat to boiling 4-quarts of water, salt and salad oil. Cook ravioli, a few at a time, 10 minutes until tender but firm. Drain well. Arrange on heated platter. Spoon Marinara sauce evenly over ravioli. Sprinkle with Parmesan cheese.

Makes 4 servings.

HOMEMADE PASTA DOUGH:

2 1/4 to 2 1/2 c. all-purpose flour
2 eggs
1 egg yolk
1 tbsp. olive oil
1 tsp. salt

In large bowl combine 1 cup flour, 1/3 cup water and remaining ingredients. With mixer at low speed beat 2 minutes occasionally scraping bowl with rubber spatula. With wooden spoon stir in enough flour to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and not sticky, about 20 times. Makes enough dough for 1 pound.

RAVIOLI FILLINGS:

Cheese Filling - In medium bowl combine 1 (15 or 16 oz.) container ricotta cheese, 1/3 cup minced parsley, 1/4 cup grated Parmesan cheese, 1 egg, and 1/2 teaspoon salt.

Meat Filling - In medium skillet over medium high heat, in 1 tablespoon oil, cook 3/4 pound ground beef, 1/2 cup minced onion and 1 garlic clove minced until meat is well browned. Remove from heat and stir in 2 eggs, slightly beaten, 1/4 cup minced parsley, 2 tablespoons Parmesan cheese and 1 teaspoon salt. Drain well.

MARINARA SAUCE (Meatless Italian):

2 tbsp. olive oil
1 sm. onion, chopped
2 garlic cloves
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt
1 (16 oz.) tomatoes
1 (6 oz.) tomato paste

Cook onion and garlic in oil. Stir in rest of ingredients. Cook covered for 20 minutes, until thickened, stirring occasionally.

Makes 3 cups, enough for 6 servings of spaghetti.