Approx. 10 dozen ravioli with the ravioli form
This dough can be used for both ravioli and noodles. Ravioli dough should be a little softer than regular noodle dough.
Mix the eggs, salt, oil, and 4 Tbsp. of water in a small bowl. Put flours in a mixing bowl and blend them together. With the mixer running add the egg, oil, and water mixture slowly. Continue to mix and add water as needed until the dough makes a ball. Remove the dough from the bowl and knead by hand for several minutes. When you begin kneading the dough it should feel gritty. This is the semolina flour. You are done kneading when the dough no longer has this gritty feeling. Add water to the dough as you knead it just one teaspoon at a time. You don't want the dough to get too sticky. Make sure the water in fully incorporated before adding more.
For ravioli, let the dough stand, covered with about 1 tablespoon of oil over the dough ball for about an hour before you work it.
Mix all the ingredients together to about the consistency of a meat loaf. Make sure all the ingredients mix well and don't clump.
Using the pasta machine, roll a lump of dough out starting at setting 1. Roll the dough until it is smooth adding flour as needed. Each time you roll the dough fold it in thirds and turn it 90 degrees so it is rolled uniformly. Don't add too much flour, the dough needs to be moist and smooth.
When finished rolling at setting 1 roll it once at setting 3 and again at setting 5. Do not fold the dough when you roll it at settings 3 and 5. The goal is to get a rectangle of dough which fits over the ravioli mold.
Place one piece of dough over the mold and press it with the dimpler. Fill each dimple with a dollop of filling . Make the dimple full enough to that the resulting ravioli is firm and does not bag or sag around the filling. Don't make it too full or it will split when cooked.
Place the ravioli on a flat, floured pan. They may be layered in two layers and frozen. Be sure to put waxed paper between the layers and flour each layer so they don't stick. Once they are frozen you can put them in a plastic bag to keep for later or cook them right away.
Cook the ravioli in salted boiling water for about 5 minutes. Make sure the pot is big enough and has plenty of water in it. Letting the ravioli sit in the water waiting for it to come back to a boil is not good for them. There should be enough water so that there is enough heat to cook the ravioli quickly.
You can vary the filling by changing the proportions of cheese and meat. You can replace the meat with ground chicken or turkey. You can adjust the seasonings to your taste. You can even use seafood such as crab or shrimp or salmon. You can use other kinds of cheese such as Gorgonzola. Make sure the filling mixes well and is chopped fine enough to fit neatly into the dimples.
Any left over dough can be used for noodles.
Any left over filling can be baked like a meat loaf, depending on what variations you chose to make. If you don't want a meat loaf form meatballs of the filling and cook them with the sauce. Or even flatten each ball into an oblong shape and fry it in a little olive oil.
NOTE: For Christmas, 2008,we got 380 ravioli (approx. 1½" x 1½") using 5 pounds of ground chuck, 4 boxes of chopped spinach, and 2 batches of pasta dough. We rolled the dough to a #6 setting on our Atlas pasta machine and used the Villa Ware ravioli form.