This is the one, the recipe we search for every year. Usually the day after Thanksgiving, or at least around that time. But it can also happen other times of the year when the inspiration strikes.
Grandma Anhalt, and Grandma Rosa (Merlo) Garavelli before her, were famous for making these in Memphis, Tennessee, and passed on the tradition with us in California. The Minnesota Anhalts do it too, and we’ve had sessions in Virginia, New York, Massachusetts, New Hampshire, and Vermont. I’ve even made them in Moscow, Erbil, and Tbilisi. I tend to get creative and adventurous with the fillings, but this is the traditional recipe transcribed from the family archives…
By Ernestine Anhalt from Rosa Garavelli
Makes about 18 Dozen
Equipment
2 gallon crock (or stainless steel)
6 qt stainless steel or aluminum cooking pot
Electric Mixer, with grinder attachment
Pasta machine
Large drying area, covered with tea towels
STUFFA, The Marinade
4 lb Boneless Bottom Round or Rump Roast
2 Garlic toes, crushed
8-10 Whole Cloves
1 Bay Leaf
1 t Peppercorns (Whole Black Pepper)
6 Whole Allspice
1 L Dry Italian Red Wine (Dry Red Zinfandel may be substituted)
4 T Creamery Butter (2 oz)
4 T Olive Oil
1 Medium Onion (Spanish or White), finely chopped
Cut beef into 2” cubes and place in a 2 gallon crock. Stainless steel may be substituted. Do not use aluminum or iron.
Add crushed garlic, whole cloves, bay leaf, peppercorns and allspice. Add enough dry red wine to cover these ingredients. Let meat soak in this mixture for at least 3 hours or overnight. Keep crock in a cool place and turn meat occasionally.
STUFFA, The Cook
Use a 6 qt stainless steel or aluminum cooking pot. Heat butter and olive oil in pot. Saute chopped onions until slightly browned. Drain meat and remove whole spices. Brown meat in pot slowly. When meat has been seared, add marinade to pot and cook over slow heat until meat is very tender. Remove meat from pot when done. Save gravy and set aside.
FILLING, The Mix
1/2 lb * Fresh Kidney Beef Suet (optional), finely chopped or ground *
1 lb * Boneless Cooked or Roast Pork, finely chopped or ground *
1 c Dry Bread Crumbs
1 1/2 c Parmigiano Cheese, grated
* Stuffa Meat, finely chopped or ground *
8 Eggs
Salt and Pepper to taste
Mix the filling in the order shown above. May be made a day before and refrigerated.
* An electric food grinder with a coarse blade is much easier than chopping and works as well.
DOUGH
6 c All Purpose Flour
6 Eggs
2 T Olive Oil
4 oz Warm Water
Sift flour, make well in middle. Add eggs, oil, and a small amount of water. Work well into flour. Add more water as needed. Dough should be stiff enough to roll into a thin sheet. Roll out small amounts at a time. If using a pasta machine, roll dough through the machine as you fold it and reduce thickness to the zero level (thinnest). The rolled dough should be 3 ½ “ to 4” wide and 12” or more long.
ASSEMBLY
Measure about 1 tsp of the filling, formed roughly in a ball, and place a “blob” of filling every 2” in the center of the thin dough.
Turn one edge of the dough across the filling to meet the opposite edge. Press to seal. Press the dough between the “blobs” with the edge of your hand to seal the filling in separate little compartments. Use a ravioli cutter to decoratively cut along the long seal, and separate the little pillows of dough containing the filling.
Place the ravioli on a clean tea towel to dry for a while. When the exposed side has partially dried, turn each ravioli over to let the opposite side dry.
If you make more than you will use at one time, freeze excess on cookie sheet and store in plastic bags.
COOKING
Ravioli may be cooked in several ways. We like to boil them in chicken broth until done (20 minutes or so). Serve them in soup bowls with the broth and a generous helping of grated Parmigiano Cheese.
They may also be boiled in water with a dash of salt, as you would cook spaghetti. When done, remove from the boiling water with a slotted spoon and serve with pasta sauce.
SAUCE
The gravy from the stuffa may be added to your favorite pasta sauce to greatly enhance its flavor.
