Meat filled ravioli

Yield: 1 Servings

Measure 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

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

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