Cheese and Sausage Ravioli

For Filling:

1 T. butter
2 strips bacon, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 garlic gloves, chopped
1 lb. mild Italian sausage - ground
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper to taste

Melt butter in heavy skillet.  Sauté' bacon, carrots, celery, onion and garlic until vegetables 
are softened.  Remove to a bowl.  Add sausage to skillet and brown.  Return vegetable mixture 
and simmer for 15 minutes or so.  At this point if the mixture seems especially dry I sometimes 
add a ladle of the tomato sauce.   Remove from heat and allow to cool slightly.  Stir in mozzarella 
and parmesan cheese.  Taste and add salt and pepper as needed.

For Dough:

You can use an authentic Italian pasta recipe, but this egg noodle recipe is easy, and 
the dough, to my taste is easier to handle.  Tastes good too!

3 egg yolks
1 whole egg
3 Tbsp. cold water
1 tsp. salt
2 cups sifted all-purpose flour

Beat egg yolks and whole egg in mixer until very light.  Add water and salt.  Stir in flour 
and work with hands to form a ball.  Wrap in plastic wrap and allow to rest for 15 minutes or so.

If you are making the pasta by hand. Cut dough in half and roll out on floured surface to 
desired consistency. If you are using a pasta maker or attachment, divide dough, flour lightly 
and run through the widest setting 3 or 4 times.  Add flour as needed.  Decrease opening and 
continue to run through to desired thickness.  You want it thin, but not so thin you can't work with it.

Cut rolled dough in half and lay on floured work surface.  Put spoonfuls of filling about 1 inch apart
on one half of dough.  Carefully put unfilled half on top and stretch and press edges and between
filling.  Cut with pastry wheel or knife.  By hand, press the edges of each ravioli to make sure they are
sealed.

For Sauce:

Use your sauce, a good quality purchased sauce, or, better yet, use Michael's Tomato Sauce.

To Finish:

Bring a large pot of water to a boil.  Add 2 T. salt.  Gently add ravioli, cover and return to
 boil for about 4 minutes. Test before removing.  Drain ravioli and add to warmed sauce in a
large serving dish.  Garnish with chopped fresh parsley or basil.  Enjoy!