INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
DOUGH
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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