Instructions: Grind Ricotta, spinach and meat together. Mix in a large bowl. Add cheese, eggs, nutmeg, cinnamon and salt. Mix well. Cover. Refrigerate until ready to use. Dough: Use 1/2 of Basic Noodle Dough recipe. Divide dough into 4 equal parts. Form each into a ball. Roll out each ball to paper thinness.

Drop Ravioli filling by teaspoon- fuls on one sheet of dough (2-inches apart). Cover with another sheet of dough. Gently press around each mound of filling. Cut the squares apart with a pastry cutter. (Make sure each Ravioli is firmly sealed.) Continue procedure until all dough and filling is used. Cook Ravioli in 8 quarts of rapidly boiling water in which has been added 3 tablespoons salt. When Ravioli comes to the surface, cook an additional 10 minutes. Remove carefully. Place in large platter and top with Basic Spaghetti Sauce and grated cheese.

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