Ravioli Meat
5 lbs. extra extra lean Hamburger
1 12oz Lean sausage
1 t. salt
1 med.-lrge. Onion, cut into chunks
4 stems celery, cut into chunks
1/3 cup water mixture.
2 Lg. Eggs
1 C Parmesan Cheese
11/2 C Bread Crumbs
¼ C Parsley Flakes
1 tsp. Allspice
1 tsp. Poultry Seasoning
1 tsp. Italian Seasoning
1 tsp. Thyme
Mix first ingredients. Blend the last eight ingredients in a food processor or blender and pour into meat mixture. Mix well.
Form a couple of small balls on a saucer and microwave 30 seconds, taste to see f it has enough flavor, if not add a little more of each spice to taste.
Roll into about ¾ inch balls. Makes about 500 balls
You can cut this recipe in half, or double it depending on amount needed.
Noodle, Pastas, Dough
8 C Flour
12 Eggs (warm in a dish of warm water to room temperature)
2 tsp. Salt
1 C Oil
2 C Warm water
Combine all ingredients and mix well. Add an additional 4-5 C. flour to make stiff dough. A Bosch mixer is the choice of our family. This can also be done by hand, but it takes a lot of work and muscles.
Youll need to make this recipe up about 6 times to have enough dough for all of the meat.
Rolling Out Dough Using a Pasta Machine
Place dough in an airtight container. Cut off a 4-6 in. section of the dough and form it into a disc and roll through the pasta machine; one time on #1 setting or twice on #2 setting.
Place a piece of dough over a ravioli maker( Ravioli makers are found in specialty shops), Makes 12 at a time, add 12 meatballs, and place another piece of dough over the top. Roll back and forth several times with a rolling pin to seal edges, tip out and cut apart with a knife or pastry cutter if needed. Pinch around edges to make sure they are sealed well. Lay them out on a floured cookie sheet and freeze. After frozen, bag them into freezer bags in the amount you want to cook.
The extra dough can be put into a covered container and made into noodles, when done making ravioli. Use the pasta machine and roll out flat again, run the flat section of dough through the fettuccini noodles. Place on a drying rack to dry, at least 24 hours. Package in airtight bags. The noodles are fragile. Use in soups or eat with sauce.
Cooking Instructions
Bring a large stock pot of water to a boil, add Ravioli and cook 15 min. One can be taken out and tasted to see if the dough is finished (al dente). The meat is small enough that is is done.
Gently drain well, so as not to break them. Place in one or two pyrex dishes sprinkle generously with parmesan cheese and add a spaghetti sauce of your choice.
Use what you like, we make just a plain spaghetti sauce, or our favorite is browning butter slowly in a medium pan, watching it till golden brown, pour over parmesan covered Ravioli then add a little more parmesan.
Enjoy this Rauzi family favorite!!!!!!
Recipe Book: trauzi@network.com
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