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meat filled ravioli

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Boneless veal

  2. 2 pounds Lean pork butt

  3. 3 pounds Chicken

  4. 1 cup Spinach; cooked, drained and chopped

  5. 1 cup Grated Italian cheese

  6. 4 Eggs; well beaten

  7. Loaf Italian "dry" bread

  8. 1 teaspoon Cinnamon

  9. 2 Stalks celery

  10. 1 large Onion

  11. 2 tablespoons Salt

  12. Grated rind of 2 lemons

  13. 12 Eggs

  14. 10 cups Flour (or more if needed)

  15. cup Milk

  16. cup Butter; melted

Instructions Jump to Ingredients ↑

  1. 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.

  2. Posted to recipelu-digest Volume 01 Number 239 by "Diane Geary" on Nov 10, 1997

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