Pat Fucile


this is my mother in law's family recipe


★★★★★ 1 vote

Stove Top



  • 4 large
  • 4 c
  • ·
  • ·

  • 3-4 lb
    roast beef
  • 2 Tbsp
    rosemary leaves
  • 1
    head of cooked cabbage
  • 2 pkg
    ramono cheese
  • ·
    onion salt
  • ·
    garlic powder
  • ·

  • 24 oz
    tomato sauce
  • 12 oz
    tomato paste
  • 1 tsp
  • 2 Tbsp
  • 2 Tbsp
    italian seasoning
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    garlic powder

How to Make Ravioli


  1. Season the roast with the rosemary, pepper, onion salt, and garlic powder (the last 3 to taste) and cook the roast well done. Do this the night before actually making the ravioli's. Do NOT drain off the meat juices after cooking.

    Grind together the roast, cooked cabbage, and romano cheese. Mix them all together well. If meat mixture is dry, then add a little of the meat juices left over when you cooked the roast. Form 1 inch balls.
  2. Work sifted flour and a dash of salt into the eggs until mixed; add water gradually until it sticks together. Make it into a ball and let stand for 5 minutes. Make this dough recipe twice for 100 ravioli. Make this recipe several times, the number of times made depends on how much filling you make. Do not double the recipe, make one batch at a time as you go.
  3. Take a small piece of the dough and roll it out with a rolling pin rather thin. Line up meatballs along the edge of the dough about 1/2 inch apart. Fold the dough over the meatballs. Cut the dough to make squares leaving dough around the meat sufficient to close. Dipping a fork in flour, press the edges of the pasta casing closed with the tines of the fork. Set the finished ravioli's on a floured cloth. In a couple of hours, turn and add flour if necessary. Let ravioli's dry all day.

    Freeze the ravioli's in a plastic freezer container. Add flour to the bottom, then add a layer of ravioli. Cover each layer of ravioli with wax paper. If another layer of ravioli is going on top of the wax paper, sprinkle with flour before adding the ravioli.

    A 3-4 pound roast will make approximately 175-200 ravioli's.

    We team up and have several people making the raviolis together, sort of an assembly line. My kids would make the meat balls as toddlers.
  4. To cook the ravioli's, take out the number of ravioli's you will need for your meal from the freezer container. Boil the ravioli's for about 20 minutes. To keep the ravioli's from sticking to the pan, add a tablespoon of olive oil to the water before boiling.

    Cover and serve with sauce.
  5. Sauce: Combine all the ingredients for the sauce and simmer.

Printable Recipe Card

About Ravioli

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian

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