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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Florence's Ravioli Recipe

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This recipe for Florence's Ravioli is from The Cookbook of Our Favorite Foods and Memories, 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:  
Filling:
Salt and Pepper to taste
1 Egg
Turkey, beef, or pork and beef
Dough:

4 Eggs
1 tsp Salt
Knead in enough flour to make a rollable dough
Directions:
Directions:
Filling: Florence always used leftovers to make her Ravioli. Take the left over meat and grind it. Add the salt, pepper and egg to make the meat stick together. You could add other spices to taste. Dough: Roll out the dough so that it is quite thin. Use enough flour so that the dough does not stick. Cut the dough into rectangles. Make a small ball with the meat. Place it on half of the dough and wrap the other half over the meat. Use a fork with flour on it to stick the edges together. Dry the ravioli on wax paper for at least one hour. Place the ravioli in boiling salt water with 1 tablespoon of butter melted in it. Boil for 12 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
One hour or more
Personal Notes:
Personal Notes:
These are labor intensive, but delicious. My mom would make them every year after Thanksgiving.

 

 

 

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