Ingredients
1 pound each of ground Veal,
Sirloin, and Pork
1 Stick of butter melted
1 ¼ cup of chopped parsley
1 box of frozen chopped spinach
thawed
2-3 eggs
1 cup of chopped saltine soda crackers
½ cup of grated Romano cheese
Salt and Pepper
DOUGH:
3 cups of flour
2-3 eggs
1 tsp. of salt
½ cup of warm water
1 tablespoon of oil
Directions
Melt the butter in a sauté or fry pan and cook the meat until no longer pink.
Do not drain because you want the butter in this recipe.
To assemble dough I use my Kitchen Aid, if you do not have one you can do with an
electric beater or by hand.
Place 3 cups of flour into bowl make a well in middle and add eggs that have been
beaten. Add the salt, water, oil and mix altogether until it forms a soft dough.
I roll the dough through a pasta maker starting with the high number working down to
about 4. If you do not have a pasta maker you can also roll this out by hand into long
strips. 12x6 should be fine.
I place 1 strip on top of my ravioli maker that I sprinkle with flour. Fill each circle with
meat mixture and spread a little water on the dough in between each strip before
placing another piece of dough on top. Flip the maker over and cut out each ravioli. If
you do not have a maker, place meat evenly on 1 strip. Put water on top and in between
and place another strip of dough on top of that. Cut each ravioli out and place on a
cookie sheet. Put into freezer for about 20 minutes. Place ravioli in boiling water, when
they come to the top let them continue cooking for 2 more minutes.
Place on platter and add either my homemade sauce or Romano’s Italian Pasta sauce.
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