Meat-stuffed Ravioli

Prepare fresh pasta as directed, except roll each portion of the dough into an 8x12-inch rectangle. Cover and set aside. If using classic tomato sauce, prepare as directed. Set aside.

FOR FILLING: In a large mixing bowl stir together egg, bread crumbs, wine, garlic, fennel seed, Italian seasoning, salt, and pepper. Add beef or veal and mix well. Shape meat mixture into a 6x4-inch rectangle. Using a long knife, cut into twenty-four 1-inch squares.

TO MAKE RAVIOLI: Cut each portion of pasta into four 2x12-inch strips. Brush one side of one strip with water. Place 1 meat square every 2 inches, beginning 1 inch from the end on one of the pieces. Take the second strip of pasta and place it over the top of the filling. Press pasta together between the meat squares. Use a 2-inch ravioli cutter, square cookie cutter, or sharp knife to cut between the ravioli. Press the edges down firmly again to seal. Repeat with remaining pasta and filling.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the ravioli. Reduce heat slightly. Boil, uncovered, for 6-8 minutes, or till meat in ravioli is no longer pink and pasta is al dente, stirring occasionally. Remove ravioli from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300° oven while cooking remaining ravioli. Serve tomato sauce over hot cooked ravioli. Sprinkle with Parmesan cheese and serve immediately.