Ok,Leeniek, but keep in mind it;s a handed-down recipe and pretty intuitive, not precise.
pour about 4 lb flour on a large board, and make a hole or "well" in the middle
Put in the hole:
6 tbsp oil
2 tbsp salt
2 cups water.
Mix gradally starting in the center, with a fork, and gradually add flour - eventually use your hands and get it to a consistency of bread dough. You donl;t need to use all the flour.
Knead 20 minutes. Let it rest 1 hour, covered (cover it with a bowl)
then roll out very thinly and make the ravioli (put blops of filling along the edge, about 1/2 inch from edge - leaving space between them. Brush with water along the edge and between them, then pull the dough with the blops of filling over itself so they're all covered. Press between them with your finger, and cut with a zigzag roller cutter. Press around each with a fork to make sure they;re closed.
2 lb ground meat (beef, pork and veal (or chicken)
parsley, garlic, one onion, and salt.
Brown all this in oil and butter, stirring.
add chopped spinach (my mother used two packages of frozen chopped spinach, but obviously my grandmother would have used fresh - i think it may not make much difference).
cook till the spinach is thawed (or blanch the fresh spinach - i imagine you'd need quite a bit) and then squeeze well and chop finely.
Add 2 eggs,
2 cups grated parmigiano
When they're all made, lay them on a large floured tablecloth, dusting them with flour or semolino, to dry. we used to dry overnight. Then they can be put in the fridge or freezer (typically my mother would make them at christmas and half would be frozen for easter, and we'd be eating the leftovers for a week!
keep in mind this makes a quantity that will keep you rolling and forming ravioli all day, and feeding many people with it. There will probably be some dough left over, or some filling - the quantities were all by eye.
good luck and tell me how it came out (actually, invite me to taste them and i can tell you if they came out right)