Ravioli.... Ravioli Really Homemade - cooking recipe

Ingredients

1 lb ground beef
1/4 cup seasoned bread crumbs
3 tablespoons parmesan cheese
2 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 - 1/4 cup beef broth
1 tablespoon parsley flakes
1 garlic clove, minced
1/8 cup onion, chopped
1/4 teaspoon pepper
For the Dough
3 cups flour
1/4 teaspoon salt
2 eggs
1/3 cup water
Version Option 2
1 1/2 lbs ground pork
1 1/2 lbs ground veal (chicken or turkey may be substituted)
1 (10 ounce) package chopped spinach (cooked and well-drained)
1 (8 ounce) package cream cheese
1 cup grated romano cheese or 1 cup parmesan cheese, your choice
2 -3 eggs, slightly beaten
1 dash clove (optional)

Preparation

Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
In a food processor add the garlic and onion chop very fine.
Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
Recipe #106003.
Option #2:
Saute meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your ravioli.