Italian Recipes

Ravioli- Filling: Makes approx. 150 ravioli

Ingredients

3  lb. ground beef                                            4  eggs

3  tbsp. dry onion                                            ½ tsp. salt

2  cans (15 oz.) chopped spinach                    ½ tsp. nutmeg

1  tube saltines (crushed)                                2  cups ricotta cheese

2  cup grated parmesan cheese

Directions:

-Brown ground beef, making sure there are no lumps

-Add dry onion, simmer on low about 1 hour

-Drain fat well

-Let cool enough to handle (will be mixing the rest by hand)

-Squeeze (with hands) spinach to get as much water as possible out of it.

-Put it on a cutting board in a burger shape and cut through several times to make sure it’s well chopped

-Add to ground beef: spinach, eggs, crushed crackers, cheeses, salts, and nutmeg.

-Mix with hands and then roll this mix into walnut-size balls and set aside in fridge until dough is ready

Ravioli- Dough: 3 mixes of dough for 1 of filling

Ingredients

4  cups flour   

4  eggs

2  tbsp. olive oil

1  tsp salt

½ cup water (slightly less is better)

Directions:

*Make well with flour. In center, add other ingredients.

*Add water a little at a time.

-Mix from center until all flour is used.

-Knead (in mixer or by hand) 10 minutes – let rise 10 minutes

-Sprinkle rolling area with flour

-Roll out ½ at a time (starting in the center and roll out to the edges)

-Brush edges of rolled dough lightly with water to remove flour for better seal around filling

Lay out like so … (if it doesn't show up right,  the large rectangle is the dough and the squares are filling.)

-Brush melted butter around all the balls of filling.

-Then lay other half of rolled-out dough over top.

-Press gently between bumps of filling

-Cut out separate balls of filling

-Lay ravioli on cloth, covered with flour, while you finish up other batches and cover with another cloth (sheets work well for this)

To cook:

-Boil water

-Add ravioli

-Wait for re-bolil- boil for approx. 15-20 mins.

-Check one – cut through to check for doneness of noodle.

-Add sauce (see below) if desired and ENJOY!

Ravioli- Sauce

Ingredients:

½ cup Crisco                                       1  can water

2  cloves garlic                                    Optional:

3  large onions (chopped)                    1 or 2 beef boullion cubes and/or garlic juice or powder 

5½ lb. ground beef

3 29oz. cans tomato sauce

Directions:

-Place Crisco in large pan

-Add garlic with onions

-Cook until tender or clear.

-Add ground beef, brown and let cook ½ hour

-Drain and place back in pan

-Add tomato sauce and water

-If too sweet, add 1 or 2 beef bollion cubes and/or garlic juice or powder (not salt)

-Add 6 shakes pepper and 1 or 2 shakes of salt (less is better)

-Simmer until ready to eat

Crusturi: Italian Cookies

Ingredients:

2 ¼ cups flour

2  eggs

2  egg yolks

2 Tbsp. Rum

1 Tbsp. powdered sugar, and extra for the end

½ tsp. salt

Vegetable oil for deep frying

Directions:

-Place 2 cups flour in large bowl

-Make a well in center

-Add eggs and egg yolks, rum, powdered sugar, and salt

-Using hands or fork, mix until all flour has been incorporated, and you can gather the dough into a rough all

-Sprinkle the remaining ¼ cup flour on board and knead for 10 min. until flour is worked in and dough is smooth and shiny

-Refrigerate at least 1 hour

-Heat 3-4 in. of oil in deep fryer

-Roll out ¼ of dough at a time

-When paper thin, cut dough with sharp knife, into 6 or 7 in. long by ¾ in wide

-Tie into knots if desired

-Deep fry 1-2 min. (until golden brown)

-When cooled roll in powdered sugar