Ravioli (Dough and Choice of 4 Fillings)

food.com

Jodie G

Dough

3 cups unbleached white flour

1⁄2 teaspoon salt

2 eggs

1⁄2 cup water

Ricotta Filling 1

1 1⁄2 lbs ricotta cheese (drained)

1⁄4 lb freshly grated romano cheese (about 1 cup)

2 eggs, slightly beaten

1⁄4 lb mortadella or 1⁄4 lb ham or 1⁄4 lb prosciutto or 1⁄4 lb salami, chopped fine (optional)

1 dash nutmeg

salt and pepper

Ricotta Filling 2

1 1⁄2 lbs ricotta cheese (drained)

2 eggs

1⁄4 cup freshly grated romano cheese

1 1⁄2 to 2 tablespoons finely minced fresh italian flat leaf parsley

1⁄4-1⁄3 teaspoon cinnamon

salt and pepper

Beef and Spinach Filling

1⁄4 lb lean ground beef

1⁄4 lb ground veal

1 tablespoon butter

1 clove garlic

1⁄2 cup cooked chopped spinach, squeezed dry

1 tablespoon chopped italian flat leaf parsley

2 eggs, slightly beaten

2 tablespoons freshly grated romano cheese

1 dash nutmeg

Sausage Filling

3⁄4 lb loose sweet Italian sausage link (or casings removed from links)

2 eggs, slightly beaten

2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

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