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

Are you adapted to run for your dinner?

Here's an interesting article on the subject of why people can run such long distances. I think I'm going to go out and try to run down a deer one of these days.

http://seedmagazine.com/content/print/the_running_man_revisited/

Speaking of dinner; we had a very nice Easter dinner at Jas and Kathy's house yesterday. All the usual suspects were present and accounted for except for Sam and Deb and Delores W., who presumably went to the wilds of New Jersey to celebrate the holiday with Deb and Delores side relatives. Alex and Christina drove down from Boston for the weekend which made it really great.

Johnny, Jennifer and Kathy put together a combo of lamb, ham, lasagna and cavatelli that was excellent; and of course there were several fine desserts, of which Linda and I contributed Mom and Aunt Mary's rice pie, or at least that's what the 2002 recipe scrawl in Mom's handwriting calls it. It's really more of a solid egg pudding. It came out excellent, at least it did after we baked it for more than twice as long as the one hour that Mom's directions specify.

1 cup rice cooked for 15 minutes and then cooled
3 pounds of ricotta cheese
2 cups of sugar
1 dozen eggs
2 tablespoons of vanilla extract
(Mom's recipe also calls for "1 cup milk?". Fortunately I didn't put that milk in. If I had put it in we would probably still be waiting for it to solidify)

Blend the cooled off cooked rice and the ricotta. Blend the eggs and the vanilla with the sugar. Blend the two mixtures together. Pour into a greased 9x13 inch pan. I used a glass baking dish and I put it on a cookie sheet for fear it would spill over because it was pretty full.

Mom's directions call for baking it for one hour at 350. After one hour the middle was still liquidy. At that point Linda let it continue to bake at 350 for another 20 minutes. I came in and noticed that the middle was still liquidy, but the edges were starting to brown. So I reduced the temp to 325 and let it continue to bake for another 20 minutes. Finally I reduced the temp to 275 and let it bake another 20 minutes, after which I turned off the oven and left it in there for another 30 minutes or so.

People seemed to like it; but only about 40% of it was eaten by the crowd of twenty or so. Marianne and Kathy must have really liked it because they took another 40% off our hands. The remaining 20% has already been cut into by Linda (last night) and me (I'm eating a big chunk right now); but I think I'll cut this recipe in half when I make it again next Easter.

Reflecting back I recall that there was always at least some of this recipe left over even back at the height of holiday gorging when 40 or more would troup through 403 Walnut during the course of Easter Sunday. Back then of course Mom would have brought 4 apple pies or so and Aunt Mary would also have made cream puffs if she didn't make one of those huge four decker six inch high cookie sheet sized rectangular rum and cream cakes. And Aunt Nancy would have brought her nonpareil rice pudding.

And we would have eaten those desserts after a a marathon of ravioli and stuffed olive eating. Sam, Matty and me each at least once managed to down twenty of Mom and Aunt Mary's huge meat raviolis, very easy to take because they came in three distinctly different forms - flat ones fried and then powdered with sugar, curly ones served al dente and white with grated cheese and (can't remember the name of the spice right now - note to self, get gingko biloba before you forget its name, also write your name, phone number and address on a card in your wallet in case they find you wandering around confused one of these days soon), and finally with traditional gravy and meatballs. All washed down with as much soda as you wanted to drink.

It's surprising any of us survived those dinners. Of course, the fact that we did survive is evidence of another survival adaptation. After they ran the antelope to death those long ago ancestors of ours ate the whole thing raw if they could, or at least several pounds of its juicy liver and other innards, before the lions and leopards and hyenas could have a chance to steal the carcass from them.

Two ducks just waddled down from the pond and hopped into the creek near the bridge. And there have been a couple of geese hanging around; but I haven't seen any evidence of a nest yet.

Here's an Augustine side meat ravioli filling recipe

Don Augustine saw my ravioli post and sent me the recipe for meat ravioli filling he got 40 years ago from his Aunt Anna Powell. Presumably this comes down from Don's grandmother, Louise Roncase Augustine, also known as Sia (Aunt) Gigette; so probably it was originally a Roncase recipe.

One day I'll do a geneology post to take this further but Sia Gigette was the wife of my grandfather's brother. She was my dad's favorite Aunt because he liked her, uh, direct and frank manner of speaking her mind on all issues. My mom often told a story about a lively conversation with Sia Gigette that went like. . . well. . . perhaps the content of that conversation is not entirely suitable for some of the tender eyes which may find their way to this blog.

At some point I will find the Grandmom Angelina Luzi recipe that mom and Aunt Mary Raimo made, or else Angela will find her way to this blog and provide it. And perhaps Charlotte or Ann or Anna will provide the Filomena Augustine recipe if they have it.

Don emailed that he makes ravioli with this filling every year with his grandchildren.

Augustine Chicken Ravioli Filling (From Don Augustine)

6 Cups of Chicken cooked and ground fine
3 Cups of pork cooked and ground fine
6 Large egg yolks (save the whites for the dough)
2 Cups of bread crumbs
2 Cups of locatelli cheese
2 Tsp of fresh nutmeg
3 Cups of chicken broth (make sure the broth is cool so it doesn’t cook the egg)
1 Tsp salt
½ Tsp black pepper
2 Tsp parsley

Refrigerate for 1 day and add seasoning if needed.

Makes enough for 10 doz. 4 inch shells, I use a one pound coffee can or a 16 oz tomato can and it’s just the right size for cutting the shells.

Note:
I usually make chicken soup and then use the chicken for the Raviolis, and when I say 6 cups it is 6 cups of ground chicken and the same for the pork it is measured after it is ground. Rule of thumb it will be about a ½ pound per cup

Note to self - arrange a ravioli making party

Last night at Sam's we had a great dinner with Delores and Samuel. After dinner I got talking with Samuel about the fact that excellent meat filled ravioli are available at Russo's market in Reading. That lead to remembrance of how great it was when Grandmom Luzi, mom and Aunt Mary Raimo made hundreds of ravioli with the meat and cooked them three ways.

Is there a food better than fried ravioli with powdered sugar, especially when topped off with a hearty plateful of ravioli with gravy and at least a few of the curly kind eaten white with grated cheese?

Angela surely has the recipe and the memory of how to make meat ravioli. Marianne has the rolling machine and perhaps she also has the grinder for the meat filling. Marianne probably also has mom's ravioli cutter and sealer, but if necessary we can cut them with a cup and seal them with a fork. It takes a long time to make ravioli for a big crowd but it's one of those meals which rewards almost as much by the camaraderie of the making as in the eating.

What holiday was reserved for meat ravioli? It wasn't Easter and it wasn't Christmas. It was probably New Years Day. Did they make the ravioli with leftover turkey from Christmas? Angela will know. How would one go about getting all the pieces of this project together?