Recipe ingredients
- Tomato gravy:
- 1 1/2 cups olive oil
- 5 pounds pork neck bones
- 3 pounds or 5 large onions
- 1 whole pod garlic
- 1 small rib celery with leaves
- 2 (28 ounce) cans tomatoes
- 2 cans water
- 3 tablespoons oregano leaves
- 4 tablespoons basil leaves
- 1 (4 ounce) bottle Kitchen Bouquet
- 1 (12 ounce) can tomato paste
- 20 (15 ounce) cans tomato sauce
- Salt and pepper
- Ravioli filling:
- 6 pounds pork butt, ground
- 2 tablespoons salt
- Pepper, to taste
- 1 clove garlic
- 10 eggs, beaten
- 1 1/2 cups olive oil
- 30 ounces Romano cheese
- 1/2 pound crackers, finely crushed
- 6 (10 ounce) packages chopped frozen spinach, cooked and squeezed
- 3 tablespoons parsley flakes
- Ravioli dough:
- 4 cups flour, sifted
- 1 tablespoon salt
- 1 egg
- 1 cup water
Recipe method
- Tomato gravy:
- Put olive oil in large kettle to heat. Add neck bones to brown. Add onions, garlic and celery to saute.
- Mash tomatoes with hands. Add to kettle. Add seasonings, Kitchen Bouquet, tomato paste and tomato sauce.
- Rinse cans and add water, not to exceed 2 sauce cans full. Salt and pepper to taste and let simmer for 5 to 6 hours.
- Ravioli filling:
- Brown pork with salt and pepper. Add garlic while cooking gently over low heat.
- Beat eggs in large container. Add olive oil, cheese and crackers, blending well.
- Add spinach and blend. Put meat mixture into egg mixture. Add parsley. Mix well with hands.
- Cover and refrigerate overnight.
- Sift together flour and salt. Make a little well and put egg in with a little water.
- With your hand, begin to mix adding a little water at a time. When thoroughly mixed, put on smooth surface and knead until dough is smooth, easy to handle and quite elastic.
- With a rolling pin or dough stick roll out very very thin. This takes time and flour must be added as rolled to keep dough from sticking.
- When dough feels like a chamois, place balls of filling (about 1 tablespoon) onto the dough about 1 inch apart.
- Roll dough over filling and seal by pressing dough with fingers. Press firmly between balls of filling with side of hand, making sure all air is out of ravioli pocket.
- Cut into squares with serrated wheel. Dust with flour. Seal individually in foil to freeze.
- Drop ravioli in boiling salted water to which a few drops of oil have been added. Let cook at a slow boil 12 to 15 minutes and lift out gently with a slotted spoon.
- Pour small amount of sauce on plate. Place 2 to 4 ravioli on plate and top with additional sauce. Sprinkle generously with Romano cheese.
Other pasta recipes:
Ravioli with tomato gravy recipe
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