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1/2 lb. pork
1 lb. beef or veal
1 lb. ground chuck
1 c. chopped onions
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. chopped parsley
1/4 c. chopped celery leaves
1/4 c. chopped drained spinach
2 Tbsp. chopped green pepper
1/4 tsp. salt
1/4 tsp. pepper
8 to 10 slices stale bread
1/2 c. milk
2 c. grated Romano cheese
3 eggs, beaten

Brown meats, drain grease. Soak bread in milk and
pulverize. Add all ingredients together in large bowl and mix
with hands. Taste it, if good, proceed.

Dough for Raviolis:
6 to 7 c. flour (2 lb.)
3 eggs, beaten
1 Tbsp. salt
1 1/2 to 1 3/4 c. hot water
Make well in middle of flour. Add eggs and salt. Blend
and knead, adding water as needed. Knead dough, adding flour
as needed until smooth and no longer sticky. Divide dough into
3 equal balls. (Let sit for 10 minutes.) Roll out each ball to
1/8-inch thick (about 18 to 20-inches in diameter). Fold
circle in half, crease it and open again. Gently spread with
fork 1/3 of meat mixture to crease line. Leave an inch border
along outer edge of circle. Brush milk on border, fold over
other half of dough. Seal border with fork. Cut off excess
border dough. To form squares press with a narrow board or
stick your fingers or edge of hand, anything that will seal the
meat into 1/2 to 1-inch squares. Cut apart squares. Let dry
on both sides. Can be frozen at this point.
To serve: Cook in gently boiling water about 20 min-
utes. Drain and put in dish. Pour over favorite spaghetti
sauce and top with grated cheese. Deep-fry until toasted, then
dip in hot sauce. Raviolis will break up if boiled too rapidly
or if not sealed properly.
Grandma Torrillo came from Italy when she was 21 and
lived to age 93.

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