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1
This is part of the meat filling.
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2
Tenderize the round steak a bit with a food hammer.
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3
Cut the round steak into strips about 3 inches wide, and 4 inches long, and set aside.
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4
Combine the onion and parsley and lay a strip of about 1/4 inch wide in the center of each piece of round steak.
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5
Roll each one up and wrap white sewing thread around each piece to hold it together.
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6
This is called a roladine.
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7
In a large skillet, heat oil and fry each of the roladines until tender, set aside when done cooking, and don't forget to remove the string.
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8
Cook the spinach, drain, and set aside.
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9
Trim all fat from the pork roast and place in a large pot with 1/2 inch of water, cover.
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10
Place in a 350 degree (175 C.) oven for 1 1/2 hours or until done.
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11
When cool, cut into 1 inch squares and set aside.
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12
You now need an electric or hand food grinder to complete the following steps.
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13
Grind all the meats including the roladine's alternating the spinach to make the grinding process a bit easier.
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14
Put the ground up meat and spinach into a large mixing bowl and add the parsley, salt, pepper, garlic, and eggs.
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15
Mix all very well by hand, and form 3/4 inch little meatballs, set aside.
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16
This will make better then six dozen of them.
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17
Mix eggs, flour, water, and salt to form a ball of dough, and cut into 4 sections.
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18
Flour a hard wooden table, or use cheesecloth on a smooth table to roll out the dough.
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19
Roll out each section to 1/16 th of an inch.
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20
Starting from 2 inches from the edge of the rolled out dough lay a line of meatball fillings about 1/2 inch apart.
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21
Flop dough edge over the meatballs.
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22
Using your fingertips, press the dough next to the meatballs so as to make a seal.
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23
Using the sides of you little fingers, press them on each side of each meatball to form a little meat filled ravioli.
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24
Using a dough cutter wheel, cut along just in front of the ravioli where you used your finger tips to seal earlier.
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25
Now cut in between each of the raviolis where you used the sides of your little fingers to seal.
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26
This will form a single ravioli.
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27
Now this is the Italian way of forming the ravioli's, or you can buy a ravioli maker.
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28
Fill a very large cooking pot about 3/4 full of water, and bring to a boil.
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29
Add the ravioli a few at a time, and stir to help prevent from sticking.
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30
Once they have been in the hot water for a bit, they will not stick any longer.
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31
Boil until tender, but not mushy, they're better when they are more firm.
