Ravioli With Sweetbreads Ii (pasta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 24fa, Masterchefs, New york, Pastas | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour, all-purpose |
| 1 | t | Salt |
| 2 | Eggs | |
| 2 | Egg yolks |
INSTRUCTIONS
For Pasta: ========== In a processor, combine the flour, salt, eggs, and egg yolks until dough comes together in a ball. Transfer to lightly floured work surface and flatten the dough slightly with rolling pin. Divide the dough into 4 pieces. Use pasta machine or rolling pin to roll each piece down to 1/8 inch thickness. Set aside under damp cloth to prevent drying until ready to use. Go on to the next recipe and prepare the Sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 123.5mg
Sodium: 414.6mg
Potassium: 62.7mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: <1g
Protein: 6.2g