Armida Sigali Bertozzi was known to be a great cook.  Recently, Babe discovered one of her mother’s recipes, given to her years ago by Julia Barghini, one of Armida’s few friends in America.  If you make it, let me know how it turns out for you!

ARMIDA”S RAVIOLI

Dough (better to make a day in advance so the ravioli are dry):

12 cups flour

1 Tbsp. salt

4 beaten eggs

Water (enough to hold dough together)

Mix all and work with hands.  Roll out a sheet of dough and proceed to make as for ravioli.

Filling:

1 lb. veal steak

1 lb. lean pork steak

1 lb. round steak (or left over beef)

Fry meats until brown.  Season, then put all through meat grinder. Mix with some cooked or canned spinach, 2 Tbsp. parsley, 1 Tbls. grated cheese, 5 or 6 beaten eggs, and 3 slices of bread that have been soaked in water or broth. Season with salt, pepper and ground cloves.

When  ravioli have dried, boil til done and serve with favorite marinara sauce.