Ravioli from Krebs - ground chuck

Method

• Brown the ground chuck in a skillet over medium heat.
• 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.
• Drain the grease and put the meat mixture in a mixing bowl and let cool.
• Then add cheese, eggs, and enough cracker crumbs until the meat mixture will stick together in balls.
• 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.
• You may need to add extra flour.
• Split dough in half and roll out thin then cut it into circles with a biscuit cutter.
• Place a ball of meat in center of dough, fold the dough over and crimp edges with fork.
• Repeat with the other half of the dough and the remaining filling.
• At this point you can either cook ravioli in a pot of boiling salted water for 20 minutes.
• Then pull them out of the water, drain and then cook with your favorite spaghetti sauce for another 30 minutes.
• Or you can cover a cookie sheet with wax paper and place uncooked ravioli in single layer in freezer until frozen.
• Transfer frozen ravioli into a Ziplock bag for storing.
• No need to thaw before cooking.
• Just throw them into a pot of boiling water and cook as above.