Nonna's Homemade Ravioli

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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  80/20 Ground Beef(907g)
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  Ground Veal(227g)
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  Ground Pork(227g)
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  Yellow Onion(120g)
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  Celery(120g)
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  Garlic(15g)
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  Salt and pepper to taste
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  Spinach(907g)
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  Cheese, Ricotta, Whole Milk(454g)
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  Egg, Whole, Large(100g)
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  Bread Crumbs, Dry, Plain(420g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Flour, All-Purpose, White(30g)
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  Parmesan Cheese(120g)
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  Nutmeg, Ground(5g)
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  Egg, Whole, Large(150g)
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  Flour, All-Purpose, White(720g)
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  1/2 cup water (or a mixture of water and milk)
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  Vegetable oil(15g)

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add the ground beef, ground veal, ground pork, onion, celery, and fresh garlic, stirring frequently. Cook 8–10 minutes until the meat is no longer pink and the vegetables are softened. Season with salt and pepper to taste, then transfer to a large bowl and let cool to room temperature (approximately 15–20 minutes).
2. 2Once the meat mixture has cooled, stir in the fresh spinach, ricotta cheese, one of the large eggs, bread crumbs, a small amount of flour, grated Parmesan, ground nutmeg, and additional salt and pepper to taste. Mix until fully combined, then refrigerate the filling until ready to use.
3. 3Place the flour and remaining large eggs in a standing mixer fitted with the paddle attachment. Add water and vegetable oil, then beat on low speed for 1–2 minutes until blended. Switch to the dough hook and knead for 5–10 minutes until the dough is silky and smooth.
4. 4Transfer the dough to a board lightly rubbed with vegetable oil. Rub the top of the dough with a few drops of additional oil, cover with a large inverted bowl, and let rest for 10–20 minutes at room temperature.
5. 5Divide the dough into 8 equal pieces, then divide each piece into 14–16 smaller pieces. Working with one piece at a time, run the dough through a pasta maker according to the machine's instructions, thinning until translucent. Lay the sheet on ravioli forms, distribute small spoonfuls of filling evenly across the form, then place a second sheet of dough on top and seal.
6. 6Transfer the filled ravioli in a single layer to wax paper–lined and lightly floured baking sheets. Dust the tops lightly with flour. At this point, ravioli can be cooked immediately or frozen for later use.
7. 7To cook, bring a large pot of salted water to a boil over high heat. Carefully add the ravioli and stir gently. Cook 3–4 minutes until the ravioli float to the surface and continue cooking for an additional 1–2 minutes until they are tender.
8. 8Divide the cooked ravioli evenly into airtight containers while still warm, leaving a small amount of cooking liquid in each container to prevent sticking during storage. Refrigerate for up to 4 days or freeze for up to 3 months.