Homemade Ravioli

makes 50-60

1 lb. extra lean ground beef
1 lb. pork sausage, casings removed (I use jimmy dean!)
1 stick butter
2 tbsp. dried parsley
1 medium onion, chopped fine
3-4 stalks celery, diced fine
1/4 c. parmesan cheese
1 egg, lightly beaten
4-5 slices hard white bread, made into crumbs

brown beef & pork in butter. Add parsley, onion and celery, cooking until tender. Remove from heat & transfer to a bowl. Add parmesan cheese, mixing well. Let cool. When meat is cooled, add egg & bread crumbs (if meat is too hot it will cook the egg. The egg is really used to hold the meat together). Cover bowl with plastic wrap and place in refrigerator. (can be made up to 3 days ahead of time)

Dough:
4 c. Flour
8 Eggs
6 Tbsp. Water
2 tbsp. Oil
1 1/3 c. Flour*

*for this amount of flour, place it in a sifter and off to the side. Sift it onto surface when rolling out dough. (You don’t need much to roll it out).

Place 4 c. flour into bowl, make a well. In well, place the eggs and water. Mix with a spoon until you can handle the dough. Place dough on a large board or hard surface that has been floured. Add oil and knead dough until elastic & doesn’t stick to your hands (at first the dough will pull back in when kneading, it will start to keep its shape when it no longer sticks to your hands).

To make Ravioli:
(Ravioli can be made into any size.
This recipe reflects the size Grandma made)

Take a piece of dough and roll it out (on a floured surface) into a rectangle approx. 10x5. Take a tablespoonful of filling, roll it into a ball, and place 5 of them evenly across long side of dough, closer to the edge (but not on the edge). Fold the dough so the edges of the long sides touch. Cut dough between filling, making 5 ravioli. Dip fork in flour and seal edges of each ravioli. Poke the top once with fork.

In a saucepan, bring water and 1-2 tsp. oil to a boil. Add ravioli, about 10-12 at a time. They will sink to the bottom. When they come to the top they are done. Serve with sauce.


To freeze:

after making ravioli (sealing edges & poking top), place on a cookie sheet. Place cookie sheet in the freezer for 10-15 minutes or until ravioli are chilled and somewhat hardend. Remove from cookie sheet and place in freezer bags. Freeze up to 6 months.

To cook frozen ravioli: remove from freezer. Bring wter & 1-2 tsp. oil to a boil. Add ravioli and cook until done.