Raviolis

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

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

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

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