Ravioli


  • 2 1/2 cups flour, sifted
  • 3 large eggs
  • cold water to make a manageable dough - rather on the stiff side
  • 1 lb. veal
  • 1/2 lb. pork
  • 2 tablespoons butter or margarine
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg
  • 1 cup grated cheese
  • 1 cup bread crumbs
  • meat, mushroom, or tomato sauce

    DOUGH:

    Mix 2 1/2 cups of flour, 2 eggs, and add enough cold water to make a manageable dough (on the stiff side). Knead dough well. Roll thin and cut into squares.

    FILLING:

    Grind veal and pork together. Simmer this in 2 tablespoons of butter. Salt and pepper to taste. Add 1 egg, nutmeg, grated cheese, and bread crumbs. Mix well.

    Place 1 tablespoon of filling on a square of dough. Crimp side with dough cutter or fork. Cook in boiling salt water (enough to cover well) until they rise to the top of the water and float - about 15 minutes. Remove from water when done and drain well. Cover with sauce of your choosing and top with grated cheese.

    SERVES: 5-6


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