Ingredients:

CLASSIC MEAT FILLING

• 1 pound ground meat (any type)
• 2 tablespoons butter
• 1 tablespoon oil
• ½ cup chopped yellow onion
• 1 tablespoon minced garlic
• ¼ cup dry sherry
• 2 eggs
• 1 cup grated Parmesan
• ¼ pound prosciutto, diced
• ¼ pound mortadella, diced
• ¼ cup chopped fresh parsley

SPINACH AND THREE CHEESE FILLING

• ½ cup chopped onion
• 1 tablespoon minced garlic
• 1 ten ounce package frozen spinach
• 1 cup grated mozzarella
• ½ cup mild goat cheese
• ½ cup grated Parmesan
• Salt and pepper to taste
• Additional ½ cup grated Parmesan for topping

TOMATO AND CHEESE FILLING

• 10-12 Roma tomatoes
• 1 cup grated mozzarella
• ½ cup ricotta cheese
• ½ cup grated Parmesan
• ¼ cup thinly sliced fresh basil
• Salt to taste
• Additional ½ cup grated Parmesan for topping

Instructions:

1. FOR CLASSIC MEAT FILLING sauté ground meat in butter and oil over medium until browned.  Add onions and cook until softened.  Add minced garlic and sauté only 20 seconds.  Deglaze the pan with the sherry and cook until all liquid evaporates.  Process meat mixture and remaining ingredients in food processor.  Pulse until it resembles coarse sawdust.  Do not over process the mixture. Fill the pasta sheets with 1 ½ tablespoons of filling (spread thinly), loosely roll and place in greased baking pans.
2. FOR SPINACH AND THREE CHEESE FILLING Sauté onions and garlic in olive oil until softened.  Add frozen spinach and cook over low until water is evaporated.  Stir in the cheese and add salt and pepper to taste.  Fill using 1 ½ tablespoons (spread thinly) and loosely roll up.
3. FOR TOMATO AND CHEESE FILLING seed and dice tomatoes.  Combine tomatoes with cheeses and seasonings.  Fill according to the above two recipes.