Ravioli
Dough:
3 cups flour
3 eggs
1 tablespoon oil
2 teaspoons salt
water
Place flour in a bowl and make a well in the center. Add eggs, oil and salt. Add water a little at a time to make a soft dough. Place onto a floured board and knead until dough is smooth and elastic, about 8 minutes. Cover dough and let rest 20 minutes.
Filling:
3/4-pound ground beef 1/4-pound ground veal
3/4-pound ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1 tablespoon salt
pepper
Mix filling together in a bowl.
To assemble:
Divide dough into 5 pieces and roll into a very thin rectangle. Cut the dough into 3-by-10-inch strips. Place a teaspoon of the filling about every 2 inches on the dough.
Cover with another strip and cut out with a ravioli cutter (or cut with a knife and press with a fork).
Place ravioli on a floured board and cover until ready to cook.
Bring 6 quarts of water to a boil. Add ravioli and cook until tender. Drain and rinse.
Serve with your favorite sauce and top with shaved or grated Parmesan cheese.