in a frying pan, cook the ground beef with the Italian seasoning, season salt, mushrooms and red pepper. drain fat and set aside to cool.

in a large mixing bowl, beat the two eggs with a fork until well blended.

mix in water, oil, salt and food coloring.

add one cup of flour and beat with fork until lumps are gone.

this is the hard part. add another cup of flour and beat with fork until mixture is too thick to use fork. then, start mixing with your hands.

add the third cup of flour and mix together until flour and lumps are gone and the dough is "elastic like". should be the consistency of cheese on a pizza, stretchy but won't break. that's how I can best describe it.

dust a wooden cutting board and a wooden rolling pin with flour and roll the dough until it is the thickness of two stacked nickels.

using a glass or cookie cutter, cut rounds out of the dough. 3 inch diameter is perfect. set rounds aside. keep balling up the scraps and re rolling them until there is none left.

in another large mixing bowl, mix together the ricotta, mozzarella and ground beef.

re dust the cutting board and rolling pin.

roll one of your dough rounds until it is as thin as one nickel by itself, but try to maintain the circle.

using a teaspoon (the kind you eat with) put one teaspoon (or whatever will fit) of the cheese/meat mixture onto the center of the dough round.

fold the round in half and use a fork to mash together the sides. (you'll want to keep dipping the fork tips in flour or the dough will stick).

repeat steps 11-13 until all of your rounds are filled, folded and sealed.

bring a large pot of water to a boil.

preheat oven to 350°F

boil all of the raviolis' until they float. add butter to the water to prevent them from sticking to each other and lightly stir them to keep them from sticking to the bottom.

in a large casserole dish, add enough spaghetti sauce to cover the bottom.

add a layer of ravioli and then another layer of sauce. continue this pattern until all the raviolis' are in the dish.

cover the top of the ravioli with a thin layer of sauce and then cover it with the rest of your meat/cheese mixture.

cover the dish with foil or a lid and bake for 50 minutes. ENJOY!!