I made the pasta dough like yesterdays. This time with so much ease it was scary. I then stopped and read my new Batali book Babbo for a bit. He had an interesting recipe in there for ravioli but it called for cow brains. So ... next. I decided to make my own filling. I used 2 lbs mortadella (for those who don't have that, just use 1lb mild italian sausauge and 1lb hot italian sausauge). I took the casing off and added 1/2 cup water to a saucepan. Moderate heat and covered it. I ground it up every few minutes until it was cooked through and looked like ground beef, then I took off heat to cool. In another pan I added 3TB olive oil and 3 sliced up yellow onions. Moderate heat stirring every few minutes until they caremelize. usually about 20 minutes. Once meat was cook I added 1lb ricotta cheese, 1tsp nutmeg, 1tsp salt and 1tsp pepper, then the onions to the meat. stir it all up and set aside to cool.
now for the fun part. Yay, making my first ravioli from scratch! I put a full rounded TB of the meat fixins in the middle of the dough: