Uncle Bud is the only one who knows the whole recipe.
His niece, Jo Anthony, said she doesn't know how the Italian family would make 1,000 raviolis without him.
And Uncle Bud doesn't exactly have it all written down.
"It all depends how many you make. I have recipes for 70 or 700," said Bud Butera, an 88-year-old Spring Garden Township resident. "It's 12 pounds of sausage, 10 pounds of spinach, cheese, a little nutmeg, a little egg, you know."
Butera, Anthony and about 30 others recently used YorKitchen for one of their family traditions -- making ravioli for Thanksgiving.
YorKitchen, an annex of Central Market at 37 W. Clarke Ave. in York, is well known for being a businesses incubator for food companies that need somewhere to start. It's a place where companies have grown and been born, such as Nuts About Granola, Sharmini's Kitchen and All About Brownies.
But an increasing number of local residents are reserving hours there for personal use, said kitchen manager Aeman Bashir. In the next few weeks, York County residents have it reserved for dinner parties and cookie exchanges.
Rates start at $25 an hour at the 24-hour facility, and the per-hour fee increases to $45 if the user wants to be the only cook in the kitchen.
In the two years it has been open, YorKitchen has helped open 34 businesses and expand 14 more, and it's also used by five civic groups every month, she said.
The new trend: "Local residents are now really starting to realize this is a space they can also use," Bashir said.
Anthony, a 62-year-old Spring Garden Township resident, learned about the kitchen while she was on a class tour.
"Our adult-education class at Penn State went there, and I thought it was really neat. Our ravioli operation got to be too much for one kitchen, so to be in an industrial kitchen seemed like the perfect place for us to go," she said.
Last month her family used it to churn out 1,000 ravioli, which are frozen until they are placed among a long buffet of items at their Thanksgiving dinner.
"The turkey is just a side dish," Anthony said. "The highlight is the ravioli."
Making the ravioli is a generations-old tradition for her family.
"I remember making them with my grandparents when I was little, then my parents passed it on. This is a way to keep them alive," she said. "It's a tradition, and we just love being together. It was really fun to do it at YorKitchen."
Holiday baking: If someone is making a lot of food, YorKitchen -- with its numerous convection ovens -- is a huge time saver, said Kim Gross, a 37-year-old Hellam Township resident who helped start the kitchen and now uses it.
Gross and four of her friends used the kitchen Sunday for their annual cookie swap.
"We used to make them at someone's house, and it would take all day," she said. "Now we can make 1,000 cookies in an hour and a half and go to White Rose (Bar & Grill) for lunch."
Gross and her friends make a double recipe of eight different cookies, using two ovens that each have six racks.
They also use the kitchen's dishwashers so they don't have to clean any dishes or utensils when they get home.
"Because the hourly rate is per hour and not per person, we're splitting $25. That makes the kitchen really cheap, and it saves so much time and energy," Gross said.
Jess Ensminger is also using YorKitchen for her holiday baking.
The 31-year-old city resident is using the kitchen during the week of Christmas to make 30 dozen cookies.
"It would take me days to bake all those at my house, but I'll be out of the kitchen in four hours," Ensminger said.
She's planning to make six different recipes and give out the final product to family and friends.
"It's about speed and efficiency. When I go to the kitchen, I got all the pans there and everything I need. It's such a great asset to the city," Ensminger said.