| 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 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Minced parsley |
| 1 |
ts |
Salt; (1 to 1 1/4) |
INSTRUCTIONS
FILLING
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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