I like this version, but to tell the truth there's so much good stuff
you can buy and boil that's it's almost a waste of time. Michael I
crave pasta when I'm sick - long as it's not the stomach kind of sick.
Dough
2 C white flour, 1 C semolina
3 eggs, beaten with a T of oilive oil
You basically gradually mix in the egg/oil with the flour and knead a
couple mins. I have used the bowl, the processor (add atablespoon
warm water at a time if it's grainy) and the mixer. The well method
is good, but I'm not that talanted. The simple bowl is best. Cut
into four pieces and throw a bowl over it while you make the filling.
Filling
1 egg
1 T parsley
1/2 pound ricotta
3/4 pound mix ground pork and veal
1/2 cup drained, chopped spinach
1/2 cup parmesan cheese (domestic is fine - but not the can stuff)
little salt
good amount of pepper
Grind the meat into paste in the processor. Fry in a little oil until
browned. Add everything else and refrigerate for a half hour, it's
easier to handle. Don't have a roller, so just roll out a couple
sheets to the thickness of the thick side of a table knife blade. I
do have have one of those cheater ravioli presses, so that's what I
use, add the filling, brush with water, throw on the second sheet and
press. Makes about 24, IIRC. In 8-quart pot, add ravioli to boiling
salted water for 5 to 10 minutes. You can freeze these on a tray
instead of cooking right away - add an extra 5 or 10 minutes. You can
also put them in a greased dish, cover with sauce and cheese and bake
at 400 F for 15-20 minutes. Used to eat mine with butter and cheese,
now with oil and cheese or a plain tomato sauce.