Ravioli

You can fill these with whatever suits your fancy.  I will give you the recipe I use for 'meat & cheese' and 'cheese' fillings.

RAVIOLI
(makes about 100 raviolis )

Dough Ingredients:
*6 1/2 cups all purpose flour
*8 large eggs
*2 tablespoons extra virgin olive oil
*2 teaspoons salt

Meat & Cheese Filling Ingredients:
*2 large eggs, beaten
*1 tablespoon dried parley
*1 pound ground beef
*1/2 pound Italian pork sausage
*1 clove garlic, minced
*1 pound ricotta cheese
*1 cup freshly grated Parmesan cheese
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 teaspoon extra virgin olive oil
*1 cup baby spinach, chopped

Cheese Filling Ingredients:
*2 large eggs, beaten
*1 cup ricotta cheese
*1 cup mozzarella cheese, grated
*1/4 cup Parmesan cheese, grated fine
*1 teaspoon Italiaan seasoning
*1/2 teaspoon salt

Meat & Cheese Directions:
~I n a large frying pan, cook ground beef, sausage, and garlic until meat its browned.
~Drain, and place into a large bowl and allow to cool.
~Once cooled, mix in chopped spinach, dried parsley, eggs, ricotta cheese, parmesan cheese, salt, pepper, and olive oil.
~Place filling into a food processor and pulse several times until the mixture is fine.
~Return filling to bowl, cover and refrigerate until chilled (at least 1 hour).

Cheese Filling Directions:
~In a large bowl, mix in all of the ingredients and stir until well incorporated.
~Cover and refrigerate until chilled (at least 1 hour).

Pasta Dough and Assembly Directions:
~Sift flour into a large mixing bowl.
~Gradually mix in eggs and oil into flour mixture.
~Once dough in incorporated, start to knead dough on a lightly floured surface, for a about 2 minutes.
~Roll dough into a ball, and cover with plastic wrap for 30 minutes.
~Cut ball dough in half, cover the reserve dough until you are ready for it.
~Lightly dust the counter top with flour.
~Form the dough into a rectangle.
~Roll it through the pasta machine 3 or 4 times at it's widest setting.
~Reduce the setting of the pasta machine by one and run the dough through the machine.
~Repeat with the setting being reduced each time until the dough is paper thin.
~Lay out the long sheet of pasta and brush the top with water or an egg wash.
~Drop 1 tablespoon of filling about 2 inches apart along half of the dough, keeping it a couple inches from the sides too.
~Fold dough in half over the filling.
~With fingers, gently press dough around filling to form a seal, trying to press out any air pockets.
~Use a crimper to cut each ravioli into squares.
~Dust a cookie sheet with flour and place ravioli on cookie sheets until ready to cook.
~Repeat with other half of dough.
**I use a ravioli press once I roll out the dough thin.

Cooking Ravioli:
~Bring a large pot of water to a rolling boil.
~Salt water.
~Gently place about 8-10 ravioli in boiling water and cook for 10-12 minutes.
~Remove from water with a slotted spoon or spider and set aside until you finish cooking ravioli.
~Top with sauce.

Freezing Ravioli:
~Place the ravioli in a single layer on aa parchment-lined or floured cookie sheet.
~Place the entire cookie sheet into freezer until the ravioli is frozen solid.
~Remove ravioli from pan and place them into a zip-loc freezer bag and seal.
~Return to freezer until ready to use.