Meat and Cheese Stuffed Ravioli

Adapted From The Lost Ravioli Recipes of Hoboken

Makes 250-300 ravioli (I cut the recipe in half when I made it, but this is the full recipe:)

For the pasta:
5 cups of flour
3 teaspoons of salt
2 eggs (I doubled the amount of eggs)
1-1/2 cups water, approximately (start slow and use judgment)

For the Filling:
8 ounces cream cheese, room temperature
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out (I used fresh spinach, about 10 ounces, steamed, water squeezed out and then finely chopped)
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
3 eggs

Make your pasta dough, wrap in floured plastic, and let it rest. 

Brown the meats in a fry pan.  Let cool.  Run the meat through a grinder (or food processor), so it is very fine.

In a large bowl, cream the cheese with an electric mixer until it is soft.  Add the spinach, meats and seasonings.  Mix well with a wooden spoon to combine.  Add the cheese and eggs.

Roll out the dough very thin (on my rollers, I do not go past #5 for ravioli - otherwise the ravioli can break).

When you have two sheets of dough (or one very long sheet, cut in half) lay one sheet on your workspace, spread some of the filling thinly on the pasta, leaving a half inch border.  Lay the other sheet on top.  Roll firmly with the checkered pin.  Cut the ravioli apart with a fluted pastry wheel.

Place the ravioli on a floured sheet pan.  (If you want to freeze these, pop the pan into the freezer and place the frozen ravioli in ziplock bags.  No need to thaw when  you cook them).   If you are not cooking the ravioli within an hour, place them in the refrigerator. 

Continue to make the ravioli until all your filling is used.

Cook in a large pot of salted water for about 2-3 minutes.  Don't let the ravioli boil too vigorously or they may break apart.  Remove with a slotted spoon and serve with a little marinara sauce.