"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

MEAT AND CHEESE RAVIOLI Recipe

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This recipe for MEAT AND CHEESE RAVIOLI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Diaddario Beckman (Fr. Mark's Mother)
Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Filling: 3 lbs of Ricotta cheese

1 ½ lbs ground chuck (slightly browned
and drained)

4 Large eggs (5 small)

2 small handsful of Parmesan cheese

1 tspn. Parsley

1 tspn. Basil

Mix well.

Dough: 8 cups flour (all purpose). Make a “well” in the center. Add slightly beaten eggs and ¼ cup Crisco. Work with hands from the inside out. Add 1 ½ cups of lukewarm water—add slowly, until the flour is pliable.

Directions:
Directions:
Knead on a floured board 10-15 minutes. Cut into three portions. Form it into a knot. Grease lightly with Crisco. Cover with towel and let it rest. Cut off a workable piece. Roll it out to a pie crust thinness. Shape into a ravioli. Put a spoonful of filling in each.

Bring a very large pot of water to boil, add ravioli’s to water, and bring them back to a boil. Then cover the pot and turn off the stove and let them sit for 20 minutes. Drain and cover with sauce.


Number Of Servings:
Number Of Servings:
110 Ravioli (12-14 people)
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Though my grandmother made great raviolis with ground beef and spinach I have not tried to make them. My mother-in-law told me about her experience preparing these for two days, and when she put them in the pot to boil, they all opened on her. I do have a ravioli machine, so someday I am going to try this again. I am grateful to the Beckmans for this recipe and will definitely try it on my family!

 

 

 

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