Spinach and Cheese Ravioli

This is a Boger specialty. We happen to think Rav's without meat filling taste better, so we make ours with spinach and cheese. The trick is to get the dough as thin as possible, without breaking.

Dough:
3  cups  flour
1  Tbs  oil
3  eggs, beaten
1  Tbs  salt

Put flour in a bowl, and make a well in the center. Combine the eggs, oil, and salt. Pour into the well. Add water, a little at a time, just enough to make the dough smooth. Knead until smooth and elastic. Roll to desired thickness (as thin as possible), using the pasta machine. You have to run it through the machine several times, adjusting the thickness each time to get it thin.

Filling:
4  Tbs  onion, finely chopped
3  Tbs butter or margarine
3/4  lb  ricotta cheese
3  eggs, beaten
1  cup  fresh grated parmesan cheese
1  pkg  frozen chopped spinach, thawed, drained, and squeezed out
Salt and pepper to taste

Saute onion in butter.
In a mixing bowl, combine ricotta, eggs, onions, parmesan cheese, spinach, salt and pepper.

Method of assembly:
Lay a sheet of pasta dough over a ravioli maker. Place a small amount of filling over the dough in each hole. Cover with another sheet of dough. Roll a rolling pin across the top of the ravioli maker, sealing and then cutting out each ravioli automatically.

Drop rav's into a pot of boiling water. Don't crowd them. When they float to the top of the water, they are done. This doesn't take long at all. Lift them out of the water, using a slotted spoon. Drain well. Continue cooking the remaining ravioli in the same way.

Sauce:
1  large  can  crushed plum tomatoes
1  small  can  tomato paste
1  cup  water
1  small  onion, finely chopped
2  cloves  garlic. minced
1/4  tsp oregano
1/4  tsp  basil
Salt and pepper
1  tsp dried parsley
1  Tbs  sugar

Combine ingredients and simmer, uncovered, 2 hours.
Spread a thin layer of sauce in the bottom of an oblong Pyrex baking dish. Add a layer of cooked ravioli; layer of sauce; continue layering, but not more than three layers high. Top with sauce.

Bake @350 degrees for 30 minutes, or until heated through. They also may be heated in the microwave.
Sprinkle with grated parmesan cheese when serving.