Ravioli and stuffed olives for a bunch of people

I mentioned the other day that Linda found Aunt Mary's recipe for a whole lot of meat ravioli after Angela and I semi-finalized the mad plan for December 19th.

Here it is:

For the Dough:
5 pounds flour
8 extra large eggs
12 oz warm water
Knead approx 20 minutes
Roll out dough into tube and cut into slices
Press slices flat and dust flour on both sides
Run through pasta machine first on 1 and then on second to last slot
Put in meat, fold over and shape

For the meat filling:
8 pounds of cooked chicken and pork total weight
1 cup bread crumbs
1 cup cheese
4 cups chicken broth
4 eggs
1/2 tsp nutmeg
1 tblsp salt
1 tsp garlic powder
1tsp parsley
Grind pork and chicken mixture together and fill pasta

(The recipes for the dough and filling are next to one another on a card, so I assume the meat mixture is designed to fill the amount of rolled dough that the dough recipe will produce. Assuming it's a recipe for about 200 ravioli that would mean about a half ounce of meat in each ravioli.)

On the back of the same card is a recipe for cheese filling:
1 pound of ricotta
Cheese to taste
1 egg
1/2 tsp parsley
1/2 tsp salt
1 tbl bread crumbs
Mix together and fill pasta

(Clearly the Ricotta recipe is not in proportion to the dough recipe, so my guess is that she wrote that on the back of the card for reference and it isn't meant to be used with the 5 pound dough recipe.

On the other hand Angela remembers the old time dinners consisting of fried meat ravioli, boiled meat ravioli with cheese and cinnamon, and then boiled cheese ravioli with gravy. So perhaps this is a recipe card for those occasions. But even that doesn't explain the problematic proportions since 1 pound of ricotta filling would not have made enough cheese ravioli with the sauce for the dinners for 15 or so that they used to have, even on the assumption that we had already eaten fried and white meat ravioli..

We'll learn the truth on December 19th. I'm figuring we'll do fifteen pounds of flour for dough and then fill with 16 pounds of meat and 8 pounds of cheese so as to end up with about 600 ravioli.

In addition we're going to do six times the following recipe for stuffed olives that Angela sent me so as to end up with about 450 olives:

2 1/2 lbs spanish olives (about 30 olives to the pound)
1 1/2 lbs ground veal and pork
3 eggs
1/8 tsp pepper
1/2 tsp parsley
2 tbsp romano cheese
1 tsp salt
1/4 tsp nutmeg
1/4 tsp garlic powder
3 tbsp bread crumb