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About 18 dozen (from Ernestine Garavelli Anhalt, from Rose Garavelli)
STUFFA, The Marinade

4lbs boneless bottom round or rump roast
2 toes garlic
8-10 whole cloves
1 bay leaf
1 t. whole black peppercorns
6 whole allspice
1 liter dry italian red wine
1/4 c. butter
4 T. olive oil
1 medium onion, finely chopped

Cut beef into 2″ cubes and place in a 2 gallon crock. 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 occassionally.

STUFFA, The Cook

Use a 6 qt. stainless steel or aluminum cooking pot.
Heat butter and olive oil in pot. Saute chopped onion 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.

(or just throw it all in the oven)FILLING, The Mix

1/2 lb. fresh kidney beef suet
1 lb. boneless cooked or roast pork

1 cup dry bread breadcrumbs
1 1/2 c grated parmesan
Stuffa meat finely chopped
8 raw eggs
Salt and Pepper

Mix in the order given. May be made a day before and refrigerated.

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 1/2″ to 4″ wide and 12″ or more long.
Measure about 1 tsp. 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 side of your hand to seal the filling in separate little compartments. Use a ravioli cutter to separate the little pillow of dough containing the filling. No ravioli mold trays allowed.

You have now made a raviola. Congratulations!
Place the ravioli on a clean tea towel to dry for a while. When the exposed side has partially dried, turn each raviola 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 generous helping of grated Parmesan 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 put spaghetti sauce over them.

SAUCE

Remember the gravy you saved from the Stuffa? Add this gravy to your favorite spaghetti sauce. It will greatly enhance its flavor.

Now, if there is any wine left, take a good drink of it, sit down and relax.

They go well with Thanksgiving leftovers!

I also made some variations:

pumpkin with fresh sage (vegan)

bacon, pear, gorgonzola and pecan

spinach & ricotta

And david did the dishes!