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. 1For the filling: Heat olive oil in a large skillet and brown the three meats, onion, celery, and garlic together until cooked. Add salt and pepper to taste. Let cool, then stir in the spinach, ricotta, eggs, bread crumbs, flour, cheese, nutmeg, and additional salt and pepper to taste. Let come to room temperature before filling the pasta.
2. 2For the ravioli dough: Place the flour, eggs, water and oil to a standing mixer and beat with the paddle attachment on low speed for 1 to 2 minutes to blend. Switch to the dough hook, then knead for 5 to 10 minutes until silky. Transfer dough to a board rubbed with a few drops of vegetable oil, lightly rub the top with additional oil, then cover with a large overturned bowl and let rest 10 to 20 minutes.
3. 3Cut dough into 8 pieces, then cut into 14 to 16 pieces. Run dough through the pasta maker, lay on forms, and fill ravioli, placing a second sheet of dough on the top. Once made, place ravioli in a single layer on a wax paper lined and lightly floured baking sheet. Dust tops lightly with flour. Cook immediately or freeze and save for Christmas dinner.