Italian Beef Ravioli
3 C. flour
1 T. oil
2 t. salt
Place flour in a bowl and make a well in the center. Add eggs, oil and salt. Add water a little at a time to make a soft dough. Place onto a floured board and knead until dough is smooth and elastic. About 8 minutes. Cover dough and let rest 20 minutes.
3/4 lb. ground beef
3/4 lb. ricotta cheese
1 C. parmesan cheese
1 T. salt
Mix filling together in a bowl.
Divide dough into 5 pieces and roll into a very thin rectangle. Cut the dough into 3 x 10 inch strips. Place a teaspoon of the filling about every 2 inches on the dough. Cover with another strip and cut out with a ravioli cutter (or cut with a knife and press with a fork). Place ravioli on a floured board and cover until ready to cook.
Bring 6 quarts of water to a boil. Add ravioli and cook until tender. Drain and rinse.
Serve with your favorite spaghetti sauce and top with parmesan cheese.