Pasta: Ravioli 22 by Recipe Cottage

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	Ravioli 22

		RAVIOLI FILLING 2 sets beef brains 2 large cans of spinach 1/4 cup onions, fried Some parsley 4 cups soaked bread 9 medium eggs Salt and pepper to taste 2 cups each grated parmesan and romano cheese Grind brains fine and cook until dry. Squeeze spinach dry and fry dry. Add bread, spinach, brains, and onion together and put through grinder. Add egg and cheese and mix well. ITALIAN RED GRAVY 3 pounds ground beef 1 pound ground pork (if you wish) 5 pounds onion (ground or chopped fine) 2 bunches of parsley (or soup bunch) Salt to taste (Leeks add flavor?) 10 pods garlic, cut into quarters 8 - 10 celery stalks and leaves 1 package mushrooms or 1 can (drained) 3 large (28-ounce) cans tomatoes 5 small cans tomato paste (6-ounce) and sauce (8-ounce) Brown ground beef and pork. Add leek (1), if you use it. Add all veggies to meat and cook over low heat (simmer). Uncle Frank usually cooks it about 6 to 8 hours. Dry mushrooms; cut into pieces to suit your taste. Bring to a boil. Salt to taste (usually about 2-3 Tablespoons). Add mushrooms and juice. Rinse all cans into pot. Makes about 2 gallons, more or less. RAVIOLI DOUGH 3-4 cups sifted flour 12 small eggs 3 cups water 1 teaspoon salt 1 Tablespoon olive oil Let dough stand covered for a while before rolling (keep dough covered.) This makes about 25 dozen ravioli.