Meat Filling:

3/4 pound lean ground beef
1/4 pound sausage
2 eggs
1/2 bunch fresh parsley, chopped (discard stems)
10 medium garlic cloves, chopped
1 cup Romano cheese, finely grated
2 cups grated bread crumbs

4 eggs pasta dough:

4 cups regular flour
5 eggs
1/2 oz. olive oil

Lightly brown lean ground beef and sausage in skillet, drain off any fat after cooking. Let cool, then add chopped parsley, chopped garlic, grated Romano cheese, grated bread crumbs, and 2 eggs. Stir and mix well.

Cook for several minutes, then keep warm on stove, covered with lid.

Prepare pasta dough:

Measure flour into a large mixing bowl. Make a small hole in the center of the flour and add eggs and olive oil, mix well with large spoon then by hand. Dough will be very firm.

Knead dough on an unfloured, smooth surface. If dough is too stiff, small amounts of water may be kneaded in.

Cover dough in bowl with a damp cloth and work with small amounts of dough at a time.

Ravioli can be made using a ravioli machine, a ravioli mold, or by hand with a rolling pin. Whatever method you choose, thinly roll out dough, then cut into squares or rounds and fill.

If using a rolling pin, roll a small amount of dough to about one sixteenth of an inch. Cut into squares or circles (circles can be made using a sharp glass) 1 to 1-1/2 inches, fill center with small amount of meat mixture. Add another piece of cut dough and seal sides with your fingers.

Place ravioli onto a floured cloth sprinkled with farina, semolina or corn meal and let dry overnight. Or for long term storage, freeze them on cookie sheets for one hour, then slide into ziploc bags when frozen.

To cook, simply cook in slowly boiling chicken broth or salted water until done (they will float to the surface). Be sure not to overcook - sample one as they cook.

Note: This recipe will take all day but is well worth the work!

Submitted by: Larry Lee