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Ravioli Recipe

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This recipe for Ravioli, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Chernoff



2 1/2 cups flour
1 Tbsp. salt
2 Tbsp. olive oil
1/2 cups water, lukewarm
3 eggs


3 onions chopped salt and pepper to taste
2 cloves garlic, crushed 3 eggs beaten
1/2 cup grated Parmesan cheese
1 cup soft breadcrumbs
1 lb. sausage or 1 lb. grd, beef
1/4 cup olive oil
2 packages frozen spinach
fresh sweet basil, minced or 2 tbsp. pesto


Mix all ingredients together. If too sticky, add more flour. Let sand about 1/2 hour in a covered bowl. Knead very well on a floured surface, then roll out thinly into a square. Using a ravioli cutter, pizza dutter, or sharp knife, cut dough in 1 1/2 squares..


Fry onion, garlic, and sausage really well in oil. Add spinach, sweet basil or pesto, salt, and pepper.
Stir in quickly, beaten eggs, cheese, and breadcrumbs.Cook for about 15 to 20 minutes. Consistency should be stiff. Add more breadcrumbs if necessary.Spoon filling on one ravioli square and use another to cover. Seal by pressing lightly around the edges. Boil until ravioli floats.

Personal Notes:
Personal Notes:
Past down from my grandmother Victoria Cabiati Marchisio Pagliero




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