| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless veal |
| 2 |
lb |
Lean pork butt |
| 3 |
lb |
Chicken |
| 1 |
c |
Spinach; cooked, drained and chopped |
| 1 |
c |
Grated Italian cheese |
| 4 |
|
Eggs; well beaten |
| 1/2 |
|
Loaf Italian "dry" bread |
| 1 |
ts |
Cinnamon |
| 2 |
|
Stalks celery |
| 1 |
lg |
Onion |
| 2 |
tb |
Salt |
|
|
Grated rind of 2 lemons |
| 12 |
|
Eggs |
| 10 |
c |
Flour (or more if needed) |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
DOUGH
Filling: Place veal, pork, chicken, celery, onion and salt in 6 quarts of
cold water. Bring to a boil. Skim foam that forms on top. Simmer until meat
is tender. Remove meat from stock. Reserve stock. Chop meats into extra
fine pieces. Add remain- ing ingredients and mix well. Refrigerate. Dough:
Follow Basic Noodle Dough procedure, using the above ingredients. Filling
is sufficient for approximately 500 Ravioli. To make Ravioli, follow
procedure for Mimi's Ravioli.
Posted to recipelu-digest Volume 01 Number 239 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
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