Ravioli from Krebs

• 1 pound Ground Chuck
• 1 whole Small Chopped Onion
• 3 cloves Garlic, Minced
• 1/2 teaspoons Worcestershire Sauce
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 Tablespoons Chopped Parsley
• 1- 1/2 teaspoon Cumin
• 1/4 teaspoons Thyme
• 1/2 cups Cheddar Cheese
• 3 whole Eggs
• 2- 1/2 cups Cracker Crumbs
• 4 cups Flour
• 3 whole Eggs
• 1 cup Water

1. Brown the ground chuck in a skillet over medium heat.
2. 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.
3. Drain the grease and put the meat mixture in a mixing bowl and let cool.
4. Then add cheese, eggs, and enough cracker crumbs until the meat mixture will stick together in balls.
5. 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.
6. You may need to add extra flour.
7. Split dough in half and roll out thin then cut it into circles with a biscuit cutter.
8. Place a ball of meat in center of dough, fold the dough over and crimp edges with fork.
9. Repeat with the other half of the dough and the remaining filling.
10. At this point you can either cook ravioli in a pot of boiling salted water for 20 minutes.
11. Then pull them out of the water, drain and then cook with your favorite spaghetti sauce for another 30 minutes.
12. Or you can cover a cookie sheet with wax paper and place uncooked ravioli in single layer in freezer until frozen.
13. Transfer frozen ravioli into a Ziplock bag for storing.
14. No need to thaw before cooking.
15. Just throw them into a pot of boiling water and cook as above.

ground chuck, onion, garlic, worcestershire sauce, salt, pepper, parsley, cumin, thyme, cheddar cheese, eggs, cracker crumbs, flour, eggs, water

Taken from tastykitchen.com/recipes/main-courses/ravioli-from-krebs/ (may not work)