Meat Filled Ravioli

I could eat macaroni all the time!   Invite a couple of friends over, make a couple hundred ravioli, have a glass of wine and a few laughs.

• 2 t butter 
• 2 t olive oil 
• ¼ lb ground pork 
• ¼ lb ground veal 
• ½ small onion, minced 
• 1 garlic clove, minced 
• salt and pepper to taste
• ¼ c dry white wine 
• ¼ c parmigiano cheese 
• 5 ozs spinach, cooked and finely chopped 
• 1 large egg, lightly beaten 
• pasta dough

Place the butter and oil in a skillet over medium heat until butter melts.   Add the ground meat, onion, garlic, salt and pepper.   Cook over moderate heat, stirring to break up lumps for ten minutes. Add the wine and cook for four more minutes.

Scrape the mixture into a food processor and pulse until the meat is finely chopped.   Place the filling into a bowl and stir in the cheese and spinach.  Stir in the beaten egg.

Take a piece of the pasta dough and process through a pasta machine (or roll out with a rolling pin) until thin and in a rectangle shape about 12 inches long by 5 inches wide.  Starting 1 inch in and 1/2 inch from upper edge of the dough, place 2 t of filling in 2 inch increments.  Flip the lower half of dough over the upper half, covering the filling.  Press the edges and in between the ravioli.  Cut with a ravioli cutter or knife and place on a baking sheet lined with waxed paper.  Set aside and continue until all filling is used.