Makes enough filling for at least 150 standard ravioli I have fond memories of curling up on the basement stairs, hanging over the railing, watching my great-great, very distant I’m-not-quite-sure-how-we’re-related cousin, Alfred, make ravioli. I’ll never forget the way the ravioli rolling pin zipped out dozens of ravioli in a heartbeat. Alfred lived to 103 and I attribute that partly to the fact that he continued making ravioli two-three times a year, well into his nineties. He’d make a few hundred at a time, spreading out the work over several days (you can read his letter below to see exactly what he did). Here’s my recommendation: Day one: Eat pork chops for dinner. Save leftovers. Day two: Make the dough and filling. Refrigerate. Day three: Roll the dough and make the ravioli. Dry overnight, turning once. Day four: Freeze. Ingredients: 3 bone-in pork chops, grilled and cooled 1 lb frozen chopped spinach, defrosted 4 large eggs 1 cup plain breadcrumbs 1 cup Parmesan 1/4 tsp ground nutmeg 1/2 tsp pepper 1/4 cup whole milk 1/4 cup …