MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
Remove garlic and let meat mixture cool.
Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1746.25 Kcal (7311 kJ)
Calories from fat	929.21 Kcal
		% Daily Value*
Total Fat	103.25g	159%
Cholesterol	767.25mg	256%
Sodium	2383.31mg	99%
Potassium	1017.11mg	22%
Total Carbs	88.24g	29%
Sugars	1.65g	7%
Dietary Fiber	3.48g	14%
Protein	106.35g	213%
Vitamin C	7mg	12%
Vitamin A	1.3mg	42%
Iron	10.7mg	59%
Calcium	1449.7mg	145%

Amount Per 100 g
Calories	209.89 Kcal (879 kJ)
Calories from fat	111.69 Kcal
		% Daily Value*
Total Fat	12.41g	159%
Cholesterol	92.22mg	256%
Sodium	286.47mg	99%
Potassium	122.25mg	22%
Total Carbs	10.61g	29%
Sugars	0.2g	7%
Dietary Fiber	0.42g	14%
Protein	12.78g	213%
Vitamin C	0.8mg	12%
Vitamin A	0.2mg	42%
Iron	1.3mg	59%
Calcium	174.2mg	145%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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