Ginny (Gosse) Hughes
Makes 350 small ravioli
Dough
5 pounds flour (make ½ at time) (We use white whole wheat)
12 eggs (set 3 whites aside)
3 cups of water
½ cup regular oil
2 tsp salt
You may want to split the ingredients and make half at a time. Then knead dough all together (5 – 7 min). Put on counter covered with towel for 2 hours. Roll out a handful of dough and roll out so it is an even thickness. Put in pasta maker (first at #1, then #3, then #6). Put rolled dough on metal trays and dibble with plastic trays. Fill with filling. Brush between squares with egg whites. Put top dough on. Roll out with rolling pin to seal edges. Turn over onto cookie sheets. Cut with pizza cutter. Freeze on cookie tray for one hour. Put in zip lock plastic bags, maybe 20 to a bag. Enjoy!
Meat Filling
4 pounds Ground meat
3 pounds Chopped spinach
8 Eggs
2 c Bread crumbs
2 c Chopped parsley
2 c Grated cheese
2 cloves Garlic
2 c Broth to moisten
Cook meat. Add spinach. Add spices and cheese. Add eggs. Cover and put in fridge overnight.
Butternut Squash Filling
6 c Butternut squash (3-4 medium squash)
4 T Butter
4 Shallots
4 cloves Garlic
6 T Heavy cream
½ t Nutmeg
Saute all together. Let cool.
Mushroom Filling
4 pounds Portabella mushroom
4 T Butter
Thyme
2 cloves Garlic
16 oz Cheese (asiago, parmesan)
Oregano
Parsley
Saute all together. Let cool.
To cook the ravioli, drop into boiling water for about five minutes or until they float to the surface.