Jean's Raviolis
(eric's version)


3C Cold Water

3 Eggs
1T+ Oil

Mix water and eggs. Begin adding flour (almost 4 lbs.) until workable.

Knead until velvety approx. 20 mins. Cut into thirds. Flatten a dough
ball. Flour both sides. Use roller on 36" x 30" plywood
sheet. Keep flouring underneath to prevent sticking.



4 bunches Chard

4 lbs. Ground Beef
1C Parmesan Cheese
Nutmeg, Allspice, Salt, Pepper
9 Eggs

Remove centers of chard, boil, drain and chop fine, squeeze in your

hands to get ALL water out. Brown meat, warm chard in meat juice
separately just to get the water out. Mix all. Let cool to room temp,
must be dry, no moisture. Spread filling on half of rolled out dough.
Leave edges without filling. Fold dough over, spread flour. Use ravioli
roller (marker) then trim edges away. Cut raviolis with cutter. Flour the
box. Use frosting spatula to put ravs in box.



1 Dry Yellow Onion

2 Cloves Garlic
½ bunch Parsley
3 or 4 sprigs Rosemary, Sage
1 lb. Ground Beef
12 pieces Porcini (dried mushrooms)
4 cans Tomato Sauce
4 cans Water

Saute onion, garlic, chopped parsley, rosemary in butter and olive oil.

Saute beef. Put dried mushrooms in boiling water, boil 5 min., chop.
Add tomato sauce and water to onions, etc. Add mushrooms and
mushroom water, salt, pepper, nutmeg, allspice. Cook for approx. ¾ hr.

back to