Meat filled ravioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless veal |
| 2 | pounds | Lean pork butt |
| 3 | pounds | Chicken |
| 1 | cup | Spinach; cooked, drained and chopped |
| 1 | cup | Grated Italian cheese |
| 4 | Eggs; well beaten | |
| ½ | Loaf Italian \"dry\" bread | |
| 1 | teaspoon | Cinnamon |
| 2 | Stalks celery | |
| 1 | large | Onion |
| 2 | tablespoons | Salt |
| Grated rind of 2 lemons | ||
| 12 | Eggs | |
| 10 | cups | Flour (or more if needed) |
| ½ | cup | Milk |
| ½ | cup | Butter; melted |
Directions
DOUGH
Filling: Place veal, pork, chicken, celery, onion and salt in 6 quarts of cold water. Bring to a boil. Skim foam that forms on top. Simmer until meat is tender. Remove meat from stock. Reserve stock. Chop meats into extra fine pieces. Add remain- ing ingredients and mix well. Refrigerate. Dough: Follow Basic Noodle Dough procedure, using the above ingredients. Filling is sufficient for approximately 500 Ravioli. To make Ravioli, follow procedure for Mimi's Ravioli.
Posted to recipelu-digest Volume 01 Number 239 by "Diane Geary" <diane@...> on Nov 10, 1997