Category:
Main Dish

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Notes:
Nana

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Ingredients:
Filling:
1 beef roast (2 lb)
1 pork roast ( 2 lb)

Dough
2 1/4 - 2 /12 c flour (half Smolina and half all-purpose)
** OR GF = 2C cup4cup flour with 2tsp xanthin gum
2 eggs plus 1 yolk (if using GF flour use 3 eggs and 2 yolks)
1/3 cup water
1T olive oil
1 tsp salt
1 T sugar

Sauce
Liquid from meat (or broth)
Can of tomato paste
2cans chicken broth
1T parsley flakes
small pieces of celery stalk
onion
S &P
garlic 2T sugar
(possibly add one jar of spaghetti sauce)

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Directions:
Filling:
Cook in crock pot with broth/water to cover, onion, garlic salt, and italian seasoning. Cook beef on low in broth 10 hrs. Cook pork on low 8 hrs. Save broth for meatballs and sauce.

Grind meat, alternating with swiss cheese (2lb). Pat down as you go with liquid to keep moist. Make into balls.

Dough:
Combine 1c flour, 1/3c water and remaining ingredients in food processor. Process and add 1/2 c each type of flour as needed until ball forms. Dust ball with flour and let rest in plastic wrap 20 minutes.
OR...put ingredients in kitchen aid mixer and mix using dough hook until ball forms
(1 dough ball makes 36 raviolis)

To roll out in machine:
Start with setting #1 - run a couple of times folding over before each pass.
Then proceed to setting #3 - run a couple of times folding over before each pass.
Then to Final setting #5 - run a couple of times folding over before each pass.

To cook raviolis:
Bring a large pot of water to boil. Boil unitl done (3-4 min). Drain well and place in large serving dish with sauce.

Sauce:
Simmer all ingredients together two hours, thicken with flour.

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