|Roasting chicken||4 Pound|
|Pork roast||4 Pound|
|Garlic||1 Clove (5 gm), chopped fine|
|Dried parsley||1 Tablespoon|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried bread slices||2 , ground|
|Flour||4 Cup (64 tbs)|
|Margarine stick||1 1⁄2|
|Oil||1⁄4 Cup (4 tbs)|
|Margarine stick||1⁄2 , melted|
|Garlic cloves||4 (According To Taste)|
|Parsley sprigs||6 (According To Taste)|
Grind chicken and pork together, removing any fat, skin or gristle.
Then mix all ingredients together plus dried bred.
(This makes the mixture hold together.) If too dry, add a little broth.
Mix ingredients together as you would for pie dough, but work it as you do noodles; then roll out and make ravioli.
Ravioli should dry 12 hours on a board or cookie sheet which has been dusted with flour.
They should be turned once to dry on both sides.
In saucepan, add all ingredients together.
Simmer very slowly until thick and dark (6-8 hours).
Boil ravioli slowly for 20 minutes.
If frozen, boil another 10 minutes.
Then, with slotted spoon, layer ravioli in a baking dish with sauce and parmesan cheese.
(You may add mushrooms to the sauce if desired.) All this preparation can be done ahead of time and then frozen, either as a finished casserole or by putting the individual ravioli in zip-lock bags.