This recipe is courtesy of a friend from L.A. There are 3 variations; all are made with homemade noodles. The salmon and meat ravioli really do get 5 stars!
Lou’s Famous Ravioli

Dough:

2 cups flour (440 g.)
pinch salt (1/4 tsp.)
1/2 cup water (110 ml.)
1 egg
1/2 tsp. olive oil

Fillings for Ravioli: (makes about 2 dozen ravioli)

Meat Filling:
1/2 lb. ground pork (250 grams)
1/2 lb. ground beef (250 grams)
pinch salt (1/4 tsp.)
pinch pepper (1/4 tsp.)
bunch fresh parsley (200 grams)
1/2 cup cheese (either ricotta or cottage cheese) (220 grams)
1 egg
1 cup grated parmesan cheese (220 grams)
garlic

Pumpkin Filling:
1/2 cooked kabocha
pinch salt (1/4 tsp.)
pinch pepper (1/4 tsp.)
1 Tbsp. garlic
1 Tbsp. Sage
1 Tbsp. Rosemary
1/4 cup cheese (either ricotta or cottage cheese) (55 grams)
1/2 cup parmesan cheese (110 grams)

Salmon Filling:
1/2 lb. cooked salmon (250 grams)
pinch salt (1/4 tsp.)
pinch pepper (1/4 tsp.)
Dill
Green Onions
cheese
1 egg
green onions

Sauce for pumpkin or salmon filled ravioli:
1/4 cup butter
olive oil
garlic
parsley
sage
salt pepper
parmesan cheese
water from boiled ravioli