Grandma Chiesa's Ravioli

• 1 lb ground beef
• 1 lb fine ground pork
• 1 vidalia onion, diced
• salt
• pepper
• 2 (1 lb) packages fresh spinach
• 2 lbs ricotta cheese, drain if very watery
• 1 egg
• 1 egg, beaten for sealing wrappers
• 120 wonton wrappers
• cornmeal, for sprinkling

1. Saute onions until translucent.
2. Add pork and beef, salt, and pepper.
3. Saute until cooked.
4. Break up ground meat into small pieces (I use a potato masher during saute).
5. Add 2 minced garlic cloves and cook another two minutes.
6. Let cool.
7. Lightly saute spinach in butter or olive oil.
8. Salt very lightly.
9. Chop spinach up.
10. Squeeze out excess water.
11. You can use two packages of whole leaf frozen spinach cooked with butter and a little salt.
12. Mix ricotta and egg together.
13. Mix all above in a large bowl.
14. Put a small teaspoon of filling in wrapper and brush edges of dough with egg using pastry brush.
15. Put another wrapper on top and press edges flat together to seal.
16. Place two sheets of waxed paper in the bottom of a large Tupperware container.
17. Sprinkle paper with corn meal.
18. Lay one layer of ravioli on waxed paper in container.
19. Do not overlap ravioli.
20. Sprinkle ravioli with cornmeal.
21. Add another 2 layers of waxed paper to container.
22. Sprinkle with cornmeal.
23. Keep going until you're done.
24. They stack well, and they freeze well.
25. To cook, simmer 4-6 minutes in boiling water.

ground beef, ground pork, vidalia onion, salt, pepper, fresh spinach, ricotta cheese, egg, egg, wonton wrappers, cornmeal

Taken from www.food.com/recipe/grandma-chiesas-ravioli-110784 (may not work)