| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Shortening |
| 2 2/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
lb |
Ground round steak |
| 2 |
|
Eggs |
| 2 |
sl |
Wet (squeezed) bread |
| 3/4 |
c |
Romano cheese |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
cn |
Mushrooms |
|
|
Creole sauce |
INSTRUCTIONS
NOODLES
FILLING
Cut shortening into flour & salt. Beat eggs into flour mixture & make a
stiff dough. Knead well. Let stand, covered, 1/2 hour. Roll out very thin
on floured cloth. Let dry a little (must not be sticky, but not brittle).
Cut into 2-inch squares. Filling: Mix first 6 ingredients well. Place
teaspoon of meat mixture on dough square. Fold each square into triangle,
sealing edges. (If you have any meat left over, shape into tiny meatballs).
Drop ravioli into 2 quarts boiling salted water. Add 1 teaspoon oil to
water & cook about 20 minutes. Take up with skimmer, drain & place in
greased baking dish. Make your favorite creole sauce & pour over ravioli &
coat each one. Add a can of mushrooms & top with Romano cheese.
JANE GALYEON
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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