Grandma Haldy’s Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs of Italian Salami
2 lbs ground veal
2 bars of Parmigiano Reggiano Cheese (grated)
2 small bunches of fresh parsley
1 loaf of white bread (no crust)
1 cup of milk
5 eggs
Salt
4 cans Chicken Broth
1 stick of butter (not margarine)
8 cans of tomato sauce
Dough Ingredients
4 cups sifted flour
4 ˝ eggshells of cold water
4 eggs or a few more
2 tsp salt
Bag of flour or 2
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Directions: |
Directions:Bake Italian Salami and veal together in an oven 375 degrees until brown. Drain meat and give time to cool. When cool, grind meat together with parsley. Put meat mixture in a bowl. Add bread (no crust) by by breaking bread into small pieces. Add milk to mixture. Add 1 bar of grated cheese to meat mixture. Add eggs. Add salt to taste (not much). Pinch the meat mixture with fingers for consistency. Mixture should stick together. Add more eggs to hold the mixture together.
Set Meat Mixture aside.
Dough:
Sift 4 cups of flour. Add 2 tsp salt. Add 4 eggs first. Add water using egg shells (4 and half shells). Mix mixture. Add more water for consistency as needed. Dough should be moist and sticky but not too sticky.
Knead flour in the bowl with fingers. (add a small amount of oil to fingers and dough to take away the stickiness) Over kneading will cause the dough to be too tough.
Put flour on cheesecloth (counter top). Use a lot. Roll chunks of dough in the shape of a square. THIN. Thin enough to see a newspaper under it. Place 1 tsp of meat mixture on dough. Roll dough on top of meat. Pinch dough to get the air out. Seal the dough with the ravioli cutter and make sure it is all sealed.
Flour the ravioli board. Place all ravioli onto the ravioli board. Do not allow the ravioli to touch each other. Dry for at least 12 hours, while flipping the ravioli to dry both sides.
When ready to cook:
Add tomato sauce to a roasting pan. Add stick of butter to tomato sauce.
Add chicken broth to a sauce pan. Bring to a boil. Add ravioli. Bring to a boil. Scoop out ravioli with a stainer like thing into the tomato sauce and butter. This will add enough broth to the mixture. Bake at 350 until warmed through.
Grate other bar of cheese to sprinkle on top after each individual serving if desired. Served best with Mashed Potatoes! Enjoy
There is always plenty to share with family and friends so be sure to get some tupperware to send home extras.
When heating up the next day, add a pad of butter to your ravioli so it is not dry. |
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Personal
Notes: |
Personal
Notes: This recipe was shared with me in 2004 from Grandma Julia Haldy. It is a family tradition recipe that with these measurements was able to serve all those family members who enjoyed this Christmas treat. Since 2004 the family has grown, adding more and more people who also love this recipe. As a result when we make the recipe in 2024, we have now added 10 pounds of salami and 10 pounds of veal. The rest of the ingredients have also increased. I wrote this recipe as it was told to me. I use Grandma’s ravioli cutter, ravioli board and her flour sifter. Grandma always had Grandpa taste the meat mixture to see if she needed to add more salt. I remember him needing a few “samples” to decide. Fun fact Grandma did not enjoy this ravioli as a child. She would choose to eat mashed potatoes instead.
Love, Mom (Heather)
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