Recipe(tried): Filled Tortellini, Caelletti or Ravioli

Pork, beef and veal ground together - it sounds like a wonderful combination for meat filling for homemade ravioli or tortellini noodles - smothered in a rich brown gravy, or tomatoe sauce.

FILLING: BROWN ground meat in fry pan with olive oil until done. ADD 1-2 eggs, 1/3 Cup Parmesan Cheese, 2 Tb. lemon rind (optional), parsley, salt, pepper, and a pinch of nutmeg (or add some fresh grated garlic, or other spices to your taste) BLEND until well mixed. Filling will be dry. Use about 1/4 teaspoon on each piece of dough.

DOUGH FOR TORTELLINI, CAPELLETTI, OR RAVIOLLI NOODLES: 4 Eggs-beaten slightly - 2 1/2 Cups flour 1/4 Cup Semolea flour - pinch of salt. Mix flours and salt together and add all but 1/2 Cup to eggs. Mix and if dough is still sticky add the rest of the flour. Mix well, Put out on floured surface and let rest for 15 minutes, covered with a little flour.

(Make your filling now)
On floured surface, cut your dough in 4 pieces - cover 3 while working with one piece of dough at a time. For each piece of dough: Roll and turn over dought several times until dough is thin (like a dime). Cut noodles and shape for raviolli, tortellini or capelletti.
Place noodles on a tray lined with a towel and sprinkle with flour.

You can freeze and then put into bags and keep frozen OR
Boil in broth or water. Noodles when done cooking will float to the top of the broth or water. Strain, top with sauce and serve.

MAKE YOUR FAVORITE SAUCE, BROTH, OR GRAVY: brown gravy (start with a rue base and pan dripping from meat filling); tomatoe sauce with italian spices;