MAMA D'S RAVIOLI

FOR THE DOUGH:
3 cups all-purpose flour
3 eggs, beaten
1 tablespoon oil
1 scant tablespoon salt Water
FOR THE FILLING:
3/4 pound ground beef
3/4 pound ricotta cheese
3 eggs, beaten
1 cup freshly grated Parmesan cheese
Nutmeg
Salt and freshly ground black pepper, to taste
FOR COOKING AND SERVING:
6 quarts water
1 tablespoon salt Tomato sauce, heated Freshly grated Parmesan cheese

Place flour in bowl. Make well in center and drop in eggs, oil and salt. A little at a time, add enough water to make a smooth dough and knead on floured board until smooth and elastic. Invert large bowl over dough and let rest 5 minutes.

In bowl, mix together filling ingredients; set aside.

Divide dough into 5 sections and roll out each section into a very thin rectangle. Cut rectangles into strips, each about 3-by-10 inches. Drop filling by the teaspoonful at 2-inch intervals along a strip of dough.

Mold another strip of dough on top and cut with ravioli cutter into 2-by-2-inch squares. (You may use a knife to cut; press edges with a fork to seal.) Repeat with remaining dough and filling. Place ravioli on a lightly floured board and cover with a clean cloth.

Bring 6 quarts water and 1 tablespoon salt to rolling boil in large pot. Add ravioli and cook until tender, 8-10 minutes; drain.

Before serving, heat tomato sauce, pour over ravioli, and sprinkle with Parmesan.

Yield: 24 ravioli
Source: Mama D's Old-Fashioned Italian Cooking Giovanna D’Agostino