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GRANDMA TORRILLO'S RAVIOLIS 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |