Ravioli Italiana

Ingredients

• 2 pounds lean beef
• 1 onion, chopped
• 1 pod garlic, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons thyme, chopped
• ½ can tomatoes, chopped with their juice
• 1 teacup dry mushrooms, soaked in warm water
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 teacups water
• Salt and pepper to taste
• 1 dozen eggs
• 10 cents worth of spinach, boiled and chopped
• 1 set of brains, boiled and chopped
• ½ pound pork sausage
• 1 teacup grated Edam cheese
• 3 tablespoons olive oil
• 3 crackers, rolled fine
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1 quart flour
• 3 egg whites
• 1 teaspoon salt
• 3 tablespoons olive oil
• Water as needed

Directions

1. Prepare the gravy first. In a stewpan, heat butter and olive oil until hot.

2. Add the beef and brown it. Then add the onion, garlic, parsley, and thyme; cook until browned.

3. Stir in the tomatoes and cook for 10 minutes. Add the soaked mushrooms and their liquid.

4. Pour in 3 teacups of water, season with salt and pepper, and cook for 2.5 hours.

5. For the dressing, boil the spinach and brains separately until tender, then chop finely.

6. In a large bowl, break the eggs and mix in the spinach, brains, sausage, cheese, olive oil, crackers, parsley, thyme, salt, and pepper until well combined.

7. For the pastry, mix flour, egg whites, salt, and olive oil. Add water to form a stiff dough.

8. Knead the dough for 10 minutes, then divide into 3 or 4 parts and roll each thin.

9. Place about 1 teaspoon of dressing in rows on half of the dough, then fold the other half over.

10. Press the dough tightly between each square, cut apart, and lay on a board to dry for about 30 minutes.