Meat and Cheese Ravioli

http://theitaliandishblog.com/imported-20090913150324/2010/2/12/the-lost-ravioli-recipes-of-hoboken.html

For the pasta:

5 cups of flour
3 teaspoons of salt
2 eggs (I doubled the amount of eggs)
1-1/2 cups water, approximately (start slow and use judgment)

For the Filling:

8 ounces cream cheese, room temperature
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out (I used fresh spinach, about 10 ounces, steamed, water squeezed out and then finely chopped)
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
3 eggs

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