1.  Prepare the recipe for the pasta according to the instructions, cover and then set it aside and allow it to rest.

2.  In a sauté pan over medium high heat, add the olive oil, onion, celery and carrot. Sauté for 3 - 5 minutes or until the onion and celery begin to soften and turn translucent.

3.  Add the ground beef to the pan. Using a fork, mash the meat to break it up into fine pieces and mix with the onion, celery and carrot mixture. Continue breaking up and mixing the meat until the pieces are consistently small and begin to brown. Sauté the mixture until all of the meat is browned and cooked through.

4.  Add the red wine, nutmeg, a pinch of salt and the bay leaf to the pan, cover and simmer on low heat for 8 - 10 minutes, stirring occasionally.

5.  When the meat has finished cooking, remove the pan from the heat, discard the bay leaf and allow the mixture to cool thoroughly, approximately 30 - 45 minutes.

6.  While the meat is cooling, begin rolling out your pasta using a pasta machine according to its instructions or using a rolling pin on a floured workspace. Roll the pasta into sheets approximately 1/16 inch thick.

7.  Using a ravioli form, shape the dough over the form according to the instructions. If making the ravioli free handed, using a knife or pastry wheel, cut the rolled sheet of dough into long rectangular sheets approximately 4 inches wide.

8.  Once the meat has cooled well, add the eggs and Parmigiano to the meat and mix well to combine all ingredients to form a pliable, soft ball. You can also put the mixture into a food processor and pulse several times until the mix is pureed yet still able to be formed into a ball. If the mix is too soft, add another tablespoon or 2 of Parmigiano.

9.  Now it is time to stuff the ravioli. If using a ravioli form, stuff and close the ravioli according to the instructions for the form. If you are making ravioli free handed, lay out the sheets of pre rolled pasta on a floured work surface. Have a small bowl of water near your workspace in order to seal the pasta. Spoon 1 teaspoon of the meat mixture about 1 inch from the bottom and left edges of the sheet of pasta. Continue to spoon 1 teaspoon of the meat mixture about 1 1/2 inches apart until you reach the end of the sheet of pasta. To close the ravioli, dip your finger in the bowl of water and run it along the edges of the pasta and in between each of the spoonfuls of meat. Then fold the top half of the sheet of pasta over to meet the bottom edge of the pasta and press firmly over the edges and surrounding the spoonfuls of meat to close the ravioli. Using a ravioli cutter, pastry wheel, cookie cutter, pizza wheel or knife, cut the pasta into individual ravioli and set on a floured baking sheet. Continue this process until all of the meat mixture is used. If you have remaining sheets of pasta, they can be saved for another one of your favorite pasta or lasagna recipes.

10.  When all of the ravioli have been formed and you are ready to cook them, bring a large pot of water to a boil over high heat. Add a pinch of salt to the water.

11.  When the water is boiling, add the ravioli to the water. Cook for 5 - 8 minutes and then strain the water from the ravioli. The ravioli are now ready for serving or you can add them to your favorite sauce recipe.