Ravioli with Tomato Gravy Recipe

Ravioli with Tomato Gravy Recipe

To make the Tomato Gravy:

20 (15 oz.) cans of tomato sauce
2 (28 oz.) cans of tomatoes
1 (12 oz.) can of tomato paste
1 1/2 cups of olive oil
1 small rib of celery with leaves
1 (4 oz.) bottle of Kitchen Bouquet
5 lbs. pork neck bones
1 whole pod of garlic
3 tbsps. oregano leaves
2 cans of water
3 lbs. or 5 big onions
4 tbsps. basil leaves
Pepper & salt for seasoning

In a big pot or kettle, heat the oil and cook the pork bones until they are browned. Add in celery, garlic & onions saute them.

Crush tomatoes using your hands & add this to the kettle & put in seasonings, tomato sauce, tomato paste & Kitchen Bouquet.

Get 2 cans of the sauce then rinse them & add 2 cans of water to the sauce mixture then season with some pepper & salt then cook simmering for about 5-6 hrs.

This recipe makes around 12 qts. of sauce.

To make the filling for the ravioli:

6 lbs. ground pork butt
1/2 lb. crushed finely crackers
2 tbsps. salt
6 (10 oz.) pkgs. frozen spinach, chopped, cooked & squeezed
1 1/2 cups of olive oil
1 clove of garlic
10 slightly beaten eggs
30 ozs. Romano cheese
3 tbsps. flakes of parsley
Pinch of pepper

In a skillet, brown the pork and season with some pepper and salt. While cooking on low flame, add in garlic.

In a bowl, put the eggs, crackers, cheese & oil then blend them well. Next, add in spinach then follow with the browned meat.

Add the parsley and using your hands, mix everything well. Cover it and place in the refrigerator overnight.

To make the ravioli dough:

4 cups of sifted flour
1 cup of water
1 egg
1 tbsp. salt

Mix flour & salt then sift them together into a bowl. Form a small well in the center of the flour & salt mixture then place the egg with a little amount of water.
Using your hands, start to blend it then add in water gradually.

When the dough has mixed well, place it on a surface that is smooth and start kneading until dough becomes elastic and smooth.

Using a rolling pin or a dough stick, dough should be rolled out thinly. If dough gets sticky, add in some flour.

When dough is ready, place a tbsp. of the filling on the dough and they should each be an inch apart.

Cover the filling with dough and press around the edges to seal it then slice in squares and dust lightly with some flour. If you want to store them up, just seal them separately in aluminum foil.

To assemble the dish: Just drop the ravioli into salty boiling water that has been added with oil then let this cook in a slow boil for about 12-15 mins.

Then take them out using a slotted spoon when they rise to the top. On a plate, ladle a little amount of the sauce and place about 2-4 pcs. of the ravioli then top it with some more sauce.

Finish with a sprinkling of Romano cheese.

Serves 15-20