Yield: 6 Servings
|⅔ pounds||Pork chops; cut 1/2 inch thick|
|½ pounds||Boneless beef chuck; cut 1/2 inch thick|
|1 tablespoon||Olive oil|
|2 \N||Cloves garlic; Chopped|
|3 \N||Sprigs parsley|
|¼ teaspoon||Rosemary; Thyme, And Salt|
|1 large||Bunch spinach -or-|
|1 pack||Frozen chopped spinach; (10 or 12 oz.)|
|2 tablespoons||Grated Romano or Parmesan cheese|
|1 pounds||Ground chuck|
|2 tablespoons||Olive oil|
|1 large||Onion; finely chopped|
|4 \N||Cloves garlic; minced or pressed|
|½ bunch||Parsley; finely chopped|
|1 teaspoon||Dry Basil|
|½ teaspoon||Dry Rosemary; Thyme, And Pepper|
|1 can||Tomato puree; (15 oz.)|
|1 large||Can (1 Ib. 12 oz.) tomatoes|
|1 \N||Recipe All-Purpose Pasta|
|\N \N||Boiling salted water|
|\N \N||Grated Romano Or Parmesan Cheese|
To prepare filling, cut pork from bones (reserve bones for sauce). Trim excess fat and gristle from pork and beef. Cut meat into 2-inch squares.
Heat oil in a wide frying pan over medium-high heat. Add meat and cook until browned on both sides. Peel whole garlic and add to meat along with parsley, rosemary, thyme, salt, and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, until pork is no longer pink when slashed (about 10 minutes).
While meat is cooking, cook fresh spinach in ½- inch of boiling water for 5 minutes (cook frozen spinach according to package directions); drain.
When cool enough to handle press spinach with your hands to remove as much water a possible. Melt butter in a frying pan over medium heat. Add spinach and cook, stirring, for 3 minutes. Using a food processor or the finest blade of a meat grinder very finely chop meat mixture. Finely chop spinach as well but do not puree. Combine, meat and spinach. (At this point you may cover and refrigerate until next day, let mixture come to room temperature before continuing.) Beat 1 egg and stir into meat mixture along with cheese. If mixture seems stiff, beat another egg and stir into mixture. Set aside.
To prepare sauce, cook meat in 1 tablespoon of the oil in a wide frying pan over medium high heat until crumbly and browned. Transfer meat to a Dutch oven. Add the remaining 1 tablespoon oil to frying pan. Add onion, garlic, and bones (reserved when making the filling). Cook, stirring, until onion is limp. Add parsley, basil, rosemary, thyme, pepper, and salt; cook for 1 minute. Spoon onion mixture over meat. Add tomato puree to meat. Strain tomato liquid to remove seeds, then add liquid to meat. Slit tomatoes, squeeze out seeds, chop, and add to meat. Stir in water. Bring sauce to a boil, then cover, reduce heat, and simmer. stirring occasionally, for 2 hours or until sauce is thickened. Set aside. Or, if made ahead, cool, cover, and refrigerate (or freeze for longer storage). Roll out pasta dough and fill ravioli.
Cook according to directions that follow. Or transfer to floured cookie sheets and freeze until firm. then transfer to plastic bags for longer storage in freezer. To cook. drop freshly made or frozen ravioli into a large kettle of boiling salted water and boil gently, stirring occasionally. until tender (10 to 12 minutes); then drain. While ravioli are cooking, heat sauce. Allow ¾, to 1 cup sauce for every 50 ravioli.
Ladle ravioli into a serving bowl and spoon sauce over top. Sprinkle with Romano cheese before serving. Makes about 200 1-inch ravioli.
Recipe by: Sunset Pasta
Posted to MC-Recipe Digest V1 #855 by "Max H. Mitchell" <mmitch-fay@...> on Oct 21, 1997