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1
In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture.
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2
Place the 3 cups of flour on a working surface and make a well in the center.
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3
Slowly pour the egg mixture into the well, working the liquid into the flour as you go.
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4
Knead for at least 15 minutes.
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5
The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately.
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6
If the dough is still sticky, add some of the remaining flour as needed.
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7
Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
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8
In a large bowl, mix the meats with the egg.
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9
Add salt and pepper to taste.
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10
In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat.
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11
Add the garlic and saute until soft.
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12
Add the well-drained, well-chopped cooked spinach and cook for a few minutes.
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13
Add the spinach mixture to the meat mixture and combine well.
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14
To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board.
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15
(Refrigerate the remaining dough until ready to use.)
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16
This should be almost paper thin; the thinner the ravioli, the better.
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17
Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
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18
Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel.
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19
If the ravioli do not stay closed, moisten your finger with milk and press the edges together.
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20
Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
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21
Continue in the same manner until the dough is used up.
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22
The ravioli should rest uncovered at room temperature for several hours before cooking.
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23
Turn them once during this time.
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24
Fill two large pots with about 5 quarts of salted water each.
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25
Bring to the boil.
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26
Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes.
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27
When done, skim them from the pot with a slotted spoon and drain in a colander.
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28
Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.
