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1
Brown the ground chuck in a skillet over medium heat.
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2
Once the meat starts to brown, add onions, garlic, worcestershire and spices to meat and simmer awhile, until the onions are translucent and meat fully browned.
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3
Drain the grease and put the meat mixture in a mixing bowl and let cool.
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4
Then add cheese, eggs, and enough cracker crumbs until the meat mixture will stick together in balls.
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5
Make the dough: Put 4 cups of flour in a mixing bowl, make a well in the center of the flour and add 3 eggs and water, then stir until the dough is fairly stiff.
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6
You may need to add extra flour.
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7
Split dough in half and roll out thin then cut it into circles with a biscuit cutter.
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8
Place a ball of meat in center of dough, fold the dough over and crimp edges with fork.
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9
Repeat with the other half of the dough and the remaining filling.
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10
At this point you can either cook ravioli in a pot of boiling salted water for 20 minutes.
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11
Then pull them out of the water, drain and then cook with your favorite spaghetti sauce for another 30 minutes.
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12
Or you can cover a cookie sheet with wax paper and place uncooked ravioli in single layer in freezer until frozen.
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13
Transfer frozen ravioli into a Ziplock bag for storing.
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14
No need to thaw before cooking.
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15
Just throw them into a pot of boiling water and cook as above.
