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Ravioli Recipe

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This recipe for Ravioli, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Fleming (Grandama Bonetto)
Added: Saturday, December 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Meat Sauce:


3 lbs hamburger
3 large onions
3 large cloves of garlic finely chopped
3 cups of celery finely chopped
1 cup Italian parsley chopped fine
1 large no 10 can of tomato sauce
2 cups water
2 tsp oregano
2 tsp garlic powder
2 tsp onion powder
salt an pepper to taste


Ravioli Dough:


9 cups flour
9 eggs
2 tsp salt
6 tbsp olive oil
1 3/4 cups water


Filling:

3 lbs roast beef
3 lbs roast pork
1 large can spinach (drained)
3 large onions
1 small stalk celery
1/2 cup Italian parsley chopped
1-2 cups grated Parmesan cheese
12 eggs
1 cup bread crumbs
salt and pepper

Directions:
Directions:
Sauce:
Brown meat, add all chopped vegetables and sauté together for 15 minutes. Add tomatoes sauce water and seasoning. Simmer together until thick. This makes a large amount, may be frozen for use later.

Dough:
Mix flour and salt together in large bowl. Beat eggs in separate bowl, add water and oil mix well.
Place flour on large flat surface (table), make a well in the middle of flour. Pour egg mixture into the well and start mixing in flour,bringing flour in from the sides as you mix. Dough should be stiff. Knead dough until smooth and set aside for an hour or longer before using.

Filling:
Cook meat ahead, allow to cool. Put meat spinach, onions, celery, parsley through meat grinder. Mix meat mixture together with cheese, bread crumbs salt and pepper. Add eggs and mix well.

Making Ravioli's
Divide dough into fourths, take one section of dough and put through pasta machine #2, continue to put through machine up to #6 . At this point you can lay dough sheet on ravioli mold, fill with 1 scant tsp of filling and place a second sheet on top. Using a rolling pin, roll over the top to seal and cut rav's. Place on cookie sheet and freeze. After frozen, place in plastic freezer bag and store in freezer until ready to use.
When ready to use have a large kettle of boiling water ready. Add salt drop ravioli into boiling water, cook until dough is tender, drain and arrange in baking dish, layering ravioli and sauce, Sprinkle with grated Parmesan cheese, and bake in oven for 20 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
Two - Three Days
Personal Notes:
Personal Notes:
This is the recipe I used for Michael's wedding. It is the restaurant version that grandma used when she made raviolis for the Sunset. (thousand's of raviolis) It takes many hours but it is worth every minute. Use good Parmesan cheese not the kind you get in a can.I used fresh swiss chard. 4-5 large bunches. (cooked)

 

 

 

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