Name: Swiss Chard And Date Ravioloni
Ingredients: 1 Quantity of basic pasta dough or spiced; ; pasta made with saffron; 75 g Butter; 50 g French white breadcrumbs; 4 tb Flat parsley; 25 g Butter; 1 sm Clov garlic; crushed; Zest and juice of 1/2 lemon; 150 g Swiss chard; cooked and finely; ; chopped; 1 tb Balsamic vinegar; 100 g Ricotta cheese; 50 g Parmesan cheese; grated; Salt and freshly ground black pepper; Freshly grated nutmeg; Lemon juice

Masturbation, although not identified by name in the Bible, must be viewed as sinful for at least three reasons. First, masturbation is a perversion of the intent of sex. It’s selfish rather than loving – it’s taking rather than giving. God did not give you your sexual organs so that you could please yourself with them, but rather so that you could bring pleasure to your wife, and so that she can express her love to you by giving you sexual pleasure. Second, masturbation almost always involves sinful lust. Jesus made it absolutely clear that everyone who looks on a woman to lust for her has committed adultery with her already in his heart (Matt. 5:28). Third, masturbation is an activity that causes Christians who practice it to experience guilt. The Bible is also very clear about the sinfulness of Christians who willingly participate in any activity for which their consciences condemn them (Rom. 14:22-23).

Lou Priolo

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	The, Green, Gourmet	1	servings

INGREDIENTS

1		Quantity of basic pasta dough or spiced
		; pasta made with saffron
75	g	Butter
50	g	French white breadcrumbs
4	tb	Flat parsley
25	g	Butter
1	sm	Clov garlic; crushed
		Zest and juice of 1/2 lemon
150	g	Swiss chard; cooked and finely
		; chopped
1	tb	Balsamic vinegar
100	g	Ricotta cheese
50	g	Parmesan cheese; grated
		Salt and freshly ground black pepper
		Freshly grated nutmeg
		Lemon juice

INSTRUCTIONS

FILLING
To make the filling, heat the butter in a pan with the garlic and lemon
zest. Add the Swiss chard and cook gently for 2-3 minutes. Add the balsamic
vinegar and cook for 1 minute more.
Transfer to a bowl and leave to cool, then add the ricotta, dates, Parmesan
and lemon juice. Season with salt, pepper and nutmeg. Roll out the pasta
dough and make the ravioloni, filling each one with a good tablespoon of
Swiss chard mixture and making each of them about 6cm square.
Cook the ravioloni in a large pan of boiling salted water until al dente,
then remove them from the pan using a slotted spoon and drain well.
To finish, heat the butter until foaming, add the parsley and breadcrumbs.
Cook until golden. Scatter the breadcrumbs over the ravioloni and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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