Prepare egg dough as directed. Do not boil. Ravioli are stuffed before cooking.

MEAT FILLING: Mix together the pork, beef and salami. Add garlic, nutmeg, cheese, salt and pepper. Grind through a food mill. Add eggs. Mix thoroughly.

Cut dough into long thin ribbons 2" wide. Place a tsp. of filling every 2". Cover filling with a second layer of pasta 2" wide. With fingers gently press down and mound. Cut into squares with pastry wheel or sharp knife. Some restaurants seal edges with a well beaten egg. Set aside for at least an hour. Cook in lots of boiling water for about 6 minutes or until they rise to the surface.