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1
MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
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2
Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
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3
Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
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4
Remove garlic and let meat mixture cool.
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5
Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
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6
Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
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When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
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8
MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
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9
Place flour mixture on a board, making a well in the center of the flour.
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10
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
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11
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
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12
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
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13
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
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14
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
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15
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
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16
Using your fingers, gently press dough between each dab of filling to seal it.
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17
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
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18
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
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19
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
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20
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
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21
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
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22
Serve hot.
