Ravioli Rolling Pin-- HOW TO USE

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I finally got to put my super-cool Ravioli Rolling pin to use!!! First, I will give you the recipe for the filling.

Ravioli Filling:
8 ounces cream cheese, room temperature 
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
3 eggs

Dough:
5 cups of flour
3 teaspoons of salt
2 eggs (Up to 4)
1-1/2 cups water, approximately (start slow and use judgment)

Make your pasta dough, wrap in floured plastic, and let it rest.  

Brown the meats in a fry pan.  Let cool.  Run the meat through a grinder (or food processor), so it is very fine.

In a large bowl, cream the cheese with an electric mixer until it is soft.  Add the spinach, meats and seasonings.  Mix well with a wooden spoon to combine.  Add the cheese and eggs.

Roll out the dough very thin (do not go past #5 on a pasta machine--but mine broke, so I had to hand-roll it out)

When you have two sheets of dough (or one very long sheet, cut in half) lay one sheet on your workspace, spread some of the filling thinly on the pasta, leaving a half inch border.  

Lay the other sheet on top.  

Roll firmly with the rolling pin.  

Cut the ravioli apart with a fluted pastry wheel.

And there you go!

After cutting them, lay them on a floured jelly-roll pan and freeze--then bag them up in portions of your choosing!

When ready to cook, place them gently in a pot of water that it GENTLY boiling. If boiling to "hard" then they will fall apart. Boil for 2-3 minutes.

OR, you can bread them and cook them in a saute-pan. Dip in egg wash, then in Italian bread crumbs, cook in pan with a bit of oil until lightly browned. <----this is my favorite way of doing them!! yum yum! Enjoy!