Ravioli Filling

INGREDIENTS:

• 2.3 lbs. Beef for braising
• Butter, Oil
• Onions, Celery and Carrots
• Bay Leaf
• Cloves
• Cinamon
• 1 clove of Garlic
• Beef Broth

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DIRECTIONS:Melt butter and oil in a frying pan with high sides (Dutch Oven).
Cut vegetables in large pieces, add to pan and brown well. Put well floured
meat in a second frying pan with just enough oil and brown. Baste well with
a good red wine. Cook down to evaporate alcohol. Transfer the meat to the
Dutch Oben with the cooked vegetables. Cover with broth, add salt and spices.
Cook slowly 2 to 3 hours over low heat. When done, grind the meat and sieve the
vegetables to make a thick sauce.

COMBINE:
The ground meat
5oz Parmesan Cheese
2 Eggs
1 lb loaf of hard bread grated to crumbs
powdered nutmeg
1/2 clove pressed Garlic
  
Roll out the Pasta (she didn't give us this recipe) thin like a pie crust. About 1" 
form the edge, dot with 1 tsp. amounts of filling. Cover the edge of pastry, cut into
tartlets with a small glass (jigger glass) and pinch firmly. Place on the table to dry 
slightly. Cover with a dish towel. Cook the ravioli in chicken broth. Serve with broth
(in Brodo) or with sauce (con Salsa). 

COMMENTS:After many years of trying to find a ravioli filling that tasted like
what we remembered our chef Grandfather(Joseph Borre of Boston who was born
in Zerba [pv]) used to make, we did find the taste at the main hotel in Piacenza
but the chef wouldn't share his recipe. Several years later in the little town
of Brallo di Pregola, actually not far from Zerba, we again found the elusuve taste,
but this time the woman chef was most kind and shared her recipe with us after 
reducing it to family size.

Submitted by Marie M. Roth