Ravioli

4 cups all-purpose flour
3 eggs
1 tablespoon water

Mix all ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets.

Filling
10 ounces frozen chopped spinach
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 beaten egg  
2/3 cup ricotta cheese
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

In a skillet cook onion in butter or margarine until onion is tender but not brown. Squeeze spinach to remove the excess moisture, then add the spinach to the saut?ed onions mixture and heat thorough.

In mixing bowl combine egg, ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly.

Place 1 teaspoon of mixture on one of the dough sheets at 2-inch intervals. To seal the dough, dip your finger into cold water and moisten the dough around each ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2-inch squares, making sure that the edges are well sealed.

Boil water which has been salted, adding a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook only as many as fit comfortably into the pan. When the ravioli are cooked, they will raise to the top of the water. Remove with a slotted spoon.

Serve with spaghetti sauce or with butter and Romano cheese.