| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Ricotta, drained |
| 1/2 |
lb |
Cooked spinach |
| 1/2 |
lb |
Cooked ground beef or veal |
| 5 |
|
Eggs, unbeaten |
|
|
Grated rind of 1 lemon |
| 3/4 |
c |
Grated Romano cheese |
| 1/2 |
t |
Nutmeg |
| 1 |
t |
Cinnamon |
| 1 |
T |
Minced parsley |
| 1 |
t |
Salt, 1 to 1 1/4 |
INSTRUCTIONS
Grind Ricotta, spinach and meat together. Mix in a large bowl. Add
cheese, eggs, nutmeg, cinnamon and salt. Mix well. Cover. Refrigerate
until ready to use. Dough: Use 1/2 of Basic Noodle Dough recipe.
Divide dough into 4 equal parts. Form each into a ball. Roll out each
ball to paper thinness. Drop Ravioli filling by teaspoon- fuls on one
sheet of dough (2-inches apart). Cover with another sheet of dough.
Gently press around each mound of filling. Cut the squares apart with
a pastry cutter. (Make sure each Ravioli is firmly sealed.) Continue
procedure until all dough and filling is used. Cook Ravioli in 8
quarts of rapidly boiling water in which has been added 3 tablespoons
salt. When Ravioli comes to the surface, cook an additional 10
minutes. Remove carefully. Place in large platter and top with Basic
Spaghetti Sauce and grated cheese. Posted to recipelu-digest Volume 01
Number 239 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997
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