Spinach Veal Ravioli

3 cups nutri wheat flour
1/2 tsp salt
luke warm water
3 eggs, beaten
2 cups spinach, sauted in olive oil and pureed in a blender
1 package lean ground veal
2 tsp rosemary
salt and pepper to taste
1/4 cup parmesan cheese
Sprinkle of Mozzerella cheese

For frying
3 cloves garlic
2 tbsp olive oil (I used italian olive oil, which is oil infused with italian spices)
1/4 cup cherry tomatoes
salt and pepper to taste

In a large bowl, dump in flour, and make a well in the center of the flour
Sprinkle salt in well, add spinach and eggs
Mix together, and need
Slowly add water to get desired consistancy (should form a nice ball, not too sticky, not to dry, if too sticky, add more flour, if its not forming a ball properly, add more water)
Wrap in plastic wrap and let sit at room temperature for 45 minutes

****This can all be done in one step using a food processor, just dump everything in, and turn on until it forms a ball ******

Meanwhile, heat oil in frying pan over medium high heat
Add ground veal
Cook until browned
Add rosemary, turn to medium low, continue to cook
Add parmesan cheese, turn to low, and let simmer another 5 minutes
Remove mixture from stove and let cool

After 45 minutes, sprinkle counter with flour
Use rolling pin to roll out dough in almost paper thin sheets
Use a pizza cutter to cut small 2x2 squares
Place a tsp of filling on ever second square
Cover with another square, pinch corners to seal

Bring medium pot of salted water to boil
Add ravioli
Cook 5-6 minutes
Drain, reserving 1/4cup of cooking liquid
Heat oil in frying pan
Add chopped garlic and tomatoes
Once garlic starts to brown, add cooking liquid and ravioli
Turn to low heat
Sprinkle with salt, pepper and cheese
Serve immediatly :)