Name: Ravioli Genovese
Ingredients: 1 Recipe basic pasta, rolled to thinnest setting, on machine; 1 bn Italian sausage, without fennel seeds, cooked, crumbled and drained; 2 c Swiss chard, cooked, drained & chopped; 1 c Ricotta; 1 c Grated Pecorino, plus 1/2 C; 3 Eggs; 1/2 ts Freshly grated nutmeg; Salt and pepper; 6 tb Butter

The Holy Spirit never intended to occupy the center stage in the life of the church. Yes, He is the dynamic behind every Christian life. That is His role; that is His ministry (cf. Acts 1:8; 2 Cor. 3:18; Eph. 5:18). However, when He is thrust into the limelight by man, such is not in accord with the will of God as revealed in Scripture. Our Lord Jesus Christ is to have the preeminence in all things (cf. Col. 1:13-18). The Spirit’s ministry focuses upon revealing the Lord Jesus Christ and in exalting Jesus before all (cf. John 15:26; 16:13-15)… When people talk more about the Spirit than the Lord Jesus Christ, such an orientation points to error in the church.

John Napier

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Italian	New, Text, Import	1	Servings

INGREDIENTS

1		Recipe basic pasta, rolled to thinnest setting, on machine
1	bn	Italian sausage, without fennel seeds, cooked, crumbled and drained
2	c	Swiss chard, cooked, drained & chopped
1	c	Ricotta
1	c	Grated Pecorino, plus 1/2 C
3		Eggs
1/2	ts	Freshly grated nutmeg
		Salt and pepper
6	tb	Butter

INSTRUCTIONS

FILLING
In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs
and nutmeg and season with salt and pepper.
Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons
filling 2-inches apart. Lay second sheet over and press with hands to seal.
Using a pizza cutter, cut out squares and set aside.
Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in
boiling water and cook until tender, about 4 to 5 minutes.
Melt butter in a 12-inch to 14-inch saute pan and remove from heat.
Carefully drain ravioli and place in pan with butter. Toss gently over
medium heat, sprinkle with remaining cheese and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09,
1997.

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