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(Margaret Miratti)

Go to an Italian importing store and buy a wooden ravioli marker and a cutting wheel. This recipe make enough for 4 people.

$ .20 ground veal, no fat

$ .20 ground round

Fry slightly 2 small onions, 1/4 button garlic in oil. Add meat and sear over with onions and garlic.

Spinach - 2 bunches.
Cut off leaves and boil. Chop fine and add to meat mixture.

4 eggs




1 cup grated Parmesan cheese

Add above ingredients and mix with hands. Beat with spoon.

1 set brains
Boil water and bring strain, and remove clots. Chop fine.

Add brains to meat mixture. Before adding boiling water to brains, soak in cold water. Above is for inside the raviolis.

5 cups flour
Place in bowl and make hole in center.

2 eggs

1/4 tsp. salt

1/4 cup olive oil

Mix above ingredients in flour well. Add enough warm water slowly to hold together. Make dough hard enough to work. Dough won't stick to hands when ready. Cover with cloth. Cut off piece of dough and roll out with flour on board. Cut off another piece of dough and roll out on board. Put meat mixture between dough. Add flour on top of dough so dough won't stick to marker. Mark and cut raviolis. Put on floured table and separate each ravioli. Let stand overnight. When ready to serve, cook in boiling, salted water. Boil 20-45 minutes. Remove from water and place on platter. Put grated cheese on top, then the sauce. First place a layer of raviolis, then cheese, then sauce and so on.

Sauce: $ .40 veal roast
Fry brown with oil and 1 cube butter. Add 1.4 onion, and small piece garlic. Add 1.4 cup dried mushrooms. Cover mushrooms with boiling water and let stand 10 minutes. Take out, and add to roast, chopped fine. Fry slightly and add 1 can tomato sauce. Cook about 10 minutes. Add water from mushrooms. Cook slowly about 2 hours. Add water if juice goes down. Add salt and pepper and pour over raviolis. Remove roast from juice, and do not use roast in raviolis.

Submitted by Fred Smoot

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