This is from a 1948 cookbook celebrating the centennial of Knight's Ferry, California. Very interesting place, they have a covered bridge there, quite unusual for that part of the country.

I was typing along, and all of a sudden the spinach ravioli recipe, which so far had called for canned spinach (I'd use frozen spinach), cracker crumbs, and parmesan cheese, all of a sudden it called for 3 sets of brains boiled until tender and 6 eggs, scrambled. Very ethnic, a little too much so for me.

And then the pasta dough was supposed to be kneaded for 30 minutes, which a food processor would shorten considerably. But why don't you go buy some nice ravioli at the store.

Here's the Italian Gravy that goes with. I know you know that many of us grew up calling this 'spaghetti sauce.'

2 pounds ground round steak
2 tablespoons olive oil
1 large onion, cut fine
1 quart tomato juice
1 can diluted tomato paste (I would dilute it with wine)
1 can tomato sauce
1/2 cup dry mushrooms
1 bay leaf
Season with rosemary, allspice, nutmeg, cinnamon, pepper, and salt

Brown the meat and onion in the oil. Add the tomato products. Soak the mushrooms in a cup of water for 30 minutes and cut into small pieces. Add soaking water and mushrooms to the gravy. Cook 2 1/2 hours slowly.

There are so many things I would add different, like some garlic and the wine, but you're a good cook. I'm sure you've got your own ideas.