Aunt Mary Grace's Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the pasta:
12 c. flour
12 eggs
1 1/4 water (approximately)
9 tsp. salt
2/3 c. oil
For the cheese filling:
3 lbs. Ricotta cheese
2 large eggs
1 1/2 cups Parmesan cheese
A lot of parsley and garlic
Salt and pepper to taste
Little bit of basil
For the meat filling:
3 lbs. ground beef
3 large eggs
2 1/2 c. Parmesan cheese
2 cups bread crumbs
A lot of parsley and garlic
Salt and pepper to taste
A little bit of basil
Very little oregano
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Directions: |
Directions:For the cheese filling:
Mix all ingredients together in a large bowl.
For the meat filling:
Mix all ingredients together in a large bowl.
For the pasta:
1. On a large surface, make a mound with the 12 cups of flour. Make a crater in the center for the eggs, water, salt and oil.
2. Mix together and knead the dough.
3. Divide into 4 sections then roll out to about 1/8" or less thickness; cut into 4 inch circles (we use the mouth of a large cup).
4. Half-fill each 4 inch circle of dough with either the cheese or meat filling.
5. Fold the ravioli in half; dip a fork in flour and seal the edges together. Then pierce the middle of the ravioli with the fork.
6. Fill a floured cookie sheet with ravioli's and place in the freezer for about an hour or until frozen. (At this point you can store them in floured freezer bags until you are ready to use.)
7. In a large pot, bring water with some olive oil to a boil; add ravioli. When they float, they are done. Remove with a slotted spoon.
TIP: Do not boil cheese with meat ravioli; the cheese ravioli cooks faster and is more delicate. Handle gently. |
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Number Of
Servings: |
Number Of
Servings:About 80 of each |
Personal
Notes: |
Personal
Notes: All the girls try to get together before Thanksgiving and Easter to make ravioli for all of the holidays. We have tons of fun making them together!
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