Ariel, I'm not sure how to qoute but here is the ravioli recipe. It's from before pasta makers and I'll type it from the recipe card I copied from my Mother's file.
Filling for Ravioli
1/2 lb. meat
1/4 c. Parmesan cheese
2 T parsley
1/3 c. Bread crumbs
2 eggs, slightly beaten
1/4 t. Salt
Cook meat, drain. Add all ingredients and let cool.
Ravioli
2 c. Flour
3 egg yolks
3/4 t. Salt
lukewarm water (about 7 T.)
1 egg, slightly beaten ( for sealing the ravioli)
Sift flour in bowl and make a well in the center. Add egg yolks, salt and water to make a smooth ball. Turn out on a well-floured board and knead for 10 minutes. Brush with oil and let stand, covered, for 10 minutes. Roll out and make squares. Fill. Brush edges with beaten egg to seal. Cook in bowling water until tender.
i have made them using won ton or egg roll wrappers but the pasta is really the best.
Now I think I am going to have to make them again.