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Raviola

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Italian Breads & do, Italian, Pasta 6 Servings

INGREDIENTS

2/3 lb Pork chops, cut 1/2 inch
thick
1/2 lb Boneless beef chuck, cut 1/2
inch thick
1 T Olive oil
2 Cloves garlic, Chopped
3 Sprigs parsley
1/4 t Rosemary, Thyme And Salt
1 ds Pepper
1 Bunch spinach -or-
1 Frozen chopped spinach, 10
or 12 oz.
2 T Butter
2 Eggs
2 T Grated Romano or Parmesan
cheese
1 lb Ground chuck
2 T Olive oil
1 Onion, finely chopped
4 Cloves garlic, minced or
pressed
1/2 Parsley, finely chopped
1 t Dry Basil
1/2 t Dry Rosemary, Thyme And
Pepper
1 t Salt
1 Tomato puree, 15 oz.
1 Can, 1 Ib. 12 oz. tomatoes
1 c Water
1 Recipe All-Purpose Pasta
Boiling salted water
Topping
Grated Romano Or Parmesan
Cheese

INSTRUCTIONS

To prepare filling, cut pork from bones (reserve bones for sauce).
Trim excess fat and gristle from pork and beef. Cut meat into 2-inch
squares. Heat oil in a wide frying pan over medium-high heat. Add  meat
and cook until browned on both sides. Peel whole garlic and add  to
meat along with parsley, rosemary, thyme, salt, and pepper. Reduce
heat to low and cook, uncovered, stirring occasionally, until pork is
no longer pink when slashed (about 10 minutes).  While meat is cooking,
cook fresh spinach in 1/2- inch of boiling  water for 5 minutes (cook
frozen spinach according to package  directions); drain. When cool
enough to handle press spinach with  your hands to remove as much water
a possible. Melt butter in a  frying pan over medium heat. Add spinach
and cook, stirring, for 3  minutes. Using a food processor or the
finest blade of a meat grinder  very finely chop meat mixture. Finely
chop spinach as well but do not  puree. Combine, meat and spinach. (At
this point you may cover and  refrigerate until next day, let mixture
come to room temperature  before continuing.) Beat 1 egg and stir into
meat mixture along with  cheese. If mixture seems stiff, beat another
egg and stir into  mixture. Set aside.  To prepare sauce, cook meat in
1 tablespoon of the oil in a wide  frying pan over medium high heat
until crumbly and browned. Transfer  meat to a Dutch oven. Add the
remaining 1 tablespoon oil to frying  pan. Add onion, garlic, and bones
(reserved when making the filling).  Cook, stirring, until onion is
limp. Add parsley, basil, rosemary,  thyme, pepper, and salt; cook for
1 minute. Spoon onion mixture over  meat. Add tomato puree to meat.
Strain tomato liquid to remove seeds,  then add liquid to meat. Slit
tomatoes, squeeze out seeds, chop, and  add to meat. Stir in water.
Bring sauce to a boil, then cover, reduce  heat, and simmer. stirring
occasionally, for 2 hours or until sauce  is thickened. Set aside. Or,
if made ahead, cool, cover, and  refrigerate (or freeze for longer
storage). Roll out pasta dough and  fill ravioli.  Cook according to
directions that follow. Or transfer to floured  cookie sheets and
freeze until firm. then transfer to plastic bags  for longer storage in
freezer. To cook. drop freshly made or frozen  ravioli into a large
kettle of boiling salted water and boil gently,  stirring occasionally.
until tender (10 to 12 minutes); then drain.  While ravioli are
cooking, heat sauce. Allow 3/4, to 1 cup sauce for  every 50 ravioli.
Ladle ravioli into a serving bowl and spoon sauce  over top. Sprinkle
with Romano cheese before serving. Makes about 200  1-inch ravioli.
Recipe by: Sunset Pasta  Posted to MC-Recipe Digest V1 #855 by "Max H.
Mitchell"  <mmitch-fay@worldnet.att.net> on Oct 21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 928
Calories From Fat: 618
Total Fat: 69.2g
Cholesterol: 272.5mg
Sodium: 1434.5mg
Potassium: 766.1mg
Carbohydrates: 8.5g
Fiber: 1.6g
Sugar: 2.6g
Protein: 65.5g


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