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Grandma Leona Colonna’s Ravioli Recipe

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This recipe for Grandma Leona Colonna’s Ravioli is from Jessi's Cookbook, Our family History Passed Down with Recipies , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pasta
2 pounds Flour (8 cups)
3 eggs
Three Cups or Less of Water

Meat Mixture
On and one half pounds ground meat
One chopped onion
Bunch Parsley
One tablespoon salt
One teaspoon of pepper
One cup of Romano grated cheese
Four slices of soaked stale bread
Four eggs

Sauce
One can small Tomatoes Paste
One 28 oz. Can Tomatoes Puréed in Blender
One 10 oz. Can of Tomato Purée
Oregano and Basil to taste
Thin Round Steak ( Three QTRS Lb. Approx)
Directions:
Directions:
Mix Ingredients and work with heel of hands until dough is smooth. Refrigerate if
You make ravioli on another day.

Brown meat in frying pan or microwave. Drain grease, add parsley and onions and cook on high heat for a few minutes. Combine meat and soaked bread and work with hands until bread can’t be seen. Add four eggs, salt, pepper and cheese. Mix thoroughly. Refrigerate meat mixture. You can use same day, however ingredients may meld better is left overnight in refrigerator.

Sauce:
Trim fat off Round Steak. Season one side with salt, parsley, garlic and grated cheese. Roll round steak and tie with string. Brown in Olive Oil. Pour tomato paste, purée and blended puréed tomatoes in large sauce pan. Add basil to sauce and bring to a boil. Add rolled round steak and simmer for 3 hours with cover

 

 

 

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