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2 or 3 lbs. ricotta cheese
5 or 6 eggs
1 or 1 1/2 c. cooked and chopped endive
2 or 3 lbs. lean ground chuck
1 or 1 1/2 c. Romano grated spaghetti cheese
salt to taste

Add just enough olive oil to cover skillet. Add ground chuck
and cook slowly until all oil is absorbed and meat is lightly
browned--not fried. Add salt and cool. When cool, in large bowl
mix well meat, cheeses, eggs, and endive. Add salt to taste.
Fill your partially cooked shells, place in pan with favorite
sauce and bake or place on ravioli noodle dough, pinch closed,
boil until done and serve with favorite sauce.

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Accuracy is believed to be good, but is not guaranteed.
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