MEAT CHEESE RAVIOLI FILLING

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2 eggs (beaten)

2 Tbs parsley (chopped)

12 oz beef chuck (ground)

12 oz pork sausage (country style)

16 oz ricotta cheese

1 cup parmesan cheese (grated)

1 Tbs olive oil (extra virgin)

1 tsp kosher salt

1 cup spinach leaves (baby spinach chopped.)

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PASTA DOUGH

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14 oz. all-purpose flour (3 ⅛ cups)

4 eggs (large)

1 Tbs olive oil (extra virgin)

1 tsp Kosher salt

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MEAT CHEESE RAVIOLI FILLING

1. Fry the meat in olive oil until well browned. Drain the meat on paper towels

2. When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.

3. Put the filling into the food processor bowl and pulse several times until the mixture is fine.

4. Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.

   PASTA DOUGH

5. Sift flour and salt into a mixing bowl.

6. Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.

7. Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.

8. Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.

   TO COOK RAVIOLI:

9. Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.

10. Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.

11. Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.