Mama Leone's Ravioli
Recipe By: Mama Leone's Italian Cookbook
Serves 6-8

SAUCE FOR RAVIOLI
1 1/2 pounds lean beef (flank or bottom round) -- diced
1 pound pork shoulder -- ground lean
3 cloves garlic
1 teaspoon fresh rosemary
1/2 cup olive oil
1/4 cup butter
4 ounces salt pork -- diced
3/4 pound onion -- diced
2 bay leaves -- crumbled
1 pinch allspice
1 teaspoon fresh ground black pepper
1/2 cup dry red wine
1 cup plum tomatoes -- peel, chop & sieve
2 medium tomatoes -- chopped
2 cups boiling water
1 teaspoon salt

STUFFING FOR RAVIOLI
10 ounces fresh spinach
1/2 meat from sauce recipe -- *see above
1 cup Parmesan cheese -- freshly grated
3 eggs
1 pinch black pepper
1 pinch freshly ground nutmeg
salt
HOMEMADE DOUGH FOR RAVIOLI
3 1/2 cups all-purpose flour -- sifted
4 eggs
4 tablespoons water -- 4-5
1 tablespoon salt

Sauce for Ravioli
Chop rosemary and garlic together. Combine olive oil, butter and salt pork in saucepan, heat. Add onions, saute slowly to med brown. Add beef and pork, simmer 20 mins. Add bay leaves, allspice, black pepper and garlic/rosemary mix. Cook 10 mins. Add wine, stir, cover, cook 3 mins. Add all tomatoes, boiling water and salt, simmer 20 mins. Remove from heat. Remove all meat from sauce and put through a food chopper. Place 1/2 of meat back in sauce, stir, bring to boil slowly. Remove from heat. Put remaining chopped meat aside for the stuffing.

Stuffing for Ravioli
Wash spinach, cook until tender, drain and chop fine. Mix with meat, cheese, egges, pepper and nutmeg. Add salt to taste. Mix well.

Homemade Dough for Ravioli
Place flour on long pastry or baker's board. Make a well in center and drop eggs in. Add water, a little at a time, and the salt. Blend together and knead until smooth and elastic. Cover and let stand for 30 mins. Divide into 4 parts. Roll out the dough, wrapping it around rolling pin unti it is very thin, as thin as you can make it. Spread
out on flat surface.

Assembling Ravioli
Make a row of little mounds of stuffing on the rolled-out ravioli dough, using about 1 teaspoon for each. The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of
stuffing with side of hand. Cut along full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel. Separate and allow to dry for at least 40 mins. Continue until all dough and stuffing used. When ready to cook, place ravioli in boiling
salted water and cook 12 mins. Drain in a strainer, handling carefully and place in a warm bowl. Spoon a little sauce over and sprinkle with grated Parmesan. Mix gently.

Refrigerate for next day or freeze for future use.