Ravioli

• 12 cups Flour, King Arthur
• 12 Eggs, large
• 2 tablespoons Olive Oil
• 1 1/2 teaspoons Salt
• 3 pounds Ricotta, fresh whole
• 1 1/2 cups Parmesan cheese, grated
• 1 pound Ground beef
• 20 ounces Spinach, chopped
• 1 bunch Parsley, chopped
• 2 cloves Garlic, pressed
• 3 Eggs, large
• 1 Salt & Pepper to taste
• 1/4 cup Water, warm

1. Combine flour and salt in a large bowl. Make a bowl within the flour and add the eggs and olive oil. Scramble the eggs within the center and slowly whisk the flour walls into the egg mixture until all the flour is included. Complete the dough by kneading into a single ball. Add water as needed to bind the dough. Cover and let rest. Revisit kneading the dough periodically until it is dense, wrinkle and air bubble free.
2. Make a tomato sauce.
3. Place the ricotta in a bowl in advance to allow water to separate.
4. Fry out the ground beef, garlic, salt & pepper. Add to the drained ricotta.
5. Add chopped spinach (baseball sized), parsley (quantity?) and Parmesan to the filling and mix well.

flour, eggs, olive oil, salt, ricotta, parmesan cheese, ground beef, parsley, garlic, eggs, salt, water

Taken from www.epicurious.com/recipes/member/views/ravioli-5a185a7a61822565893a2f2c (may not work)