Ravioli Filling and Gravy Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 pounds - ground chuck
  • 3 pounds - beef roast (rump, chuck or shoulder)
  • 1 1/2 pounds - pork roast (sirloin chops)
  • 4 - chicken thighs OR 2 chicken breasts (with skin)
  • - celery and onion
  • 6 - to 8 eggs
  • 1 packages - frozen spinach, cooked in microwave, drained well
  • 2 cloves - to 3 cloves garlic
  • 3/4 teaspoons - allspice
  • 1/4 teaspoons - (heaping) nutmeg
  • - oil or butter, for cooking
  • - salt and pepper
  • 3 - large knots of bread (no seasoning), sliced thin
  • 6 ounces - wine per skillet, or more as needed
  • - water to cover meat
  • Directions:

    Boil chicken with celery and onion.

    Slice bread and bake in oven heated to 350-375 degrees F until crisp.

    Divide beef roast and pork chops evenly into 2 batches. Slit beef roast (about 3 times) and put garlic cloves in slits. Put oil to slightly cover bottom of 2 skillets along with a teaspoon of butter in each and heat skillet.

    Add beef and pork chops (half to each skillet) and brown (can add 1 more small garlic clove, if desired). Add ground chuck when beef/pork are browned, and cook to brown chuck.

    When meat is browned, top with allspice and nutmeg (pour over meat) and add wine; cook a few minutes, then add water to top meats. Transfer meats from 2 skillets to a large dutch oven. Meats need to be covered!

    "Cook for approximately" 1-1/2 to 2 hours. Take meats out to cool (beef roast and pork).

    While beef / pork cooling, skin and debone chicken and let cool.

    Cook spinach in microwave, drain, and let cool.

    Separately grind chicken, beef, pork, spinach and bread.

    For Gravy:
    1 beef roast (1-1/2 pounds) goes into gravy with ground chuck. Put approximately 3/4 pound pork chops ground into gravy. Approximately 1/2 chicken breast and 1 thigh ground into gravy. Can add 1 to 2 cups chicken broth to gravy if needed to thin it out.

    For Filling:
    Rest of meats and chicken plus spinach and bread are ground to make filling. Mix all and add eggs (lightly whisked), a couple at a time to right consistency.

    If making ravioli balls, roll and put on cookie sheet. They need to cool.

    Dough should be rolled out, and ravioli filling added. Put on cookie sheets to cool (use refrigerator to cool if necessary).

    If using "...." for dough, select Regular size ravioli " ......".

    Brief Description

    Made from scratch filling and gravy (sauce) for ravioli.

    Main Ingredient:

    beef

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 45 min
    Cook Time: 5 hour(s)

    Source

    Grandma

    Posted By:

    Karen0143

    Posted On:

    July 21, 2019

    Print Recipe

    Speak Your Mind

    *