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#1 of 1 Old 11-06-2001, 07:15 PM - Thead Starter
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Ravioli Filling:

1lb pork or beef cut into 1/2" thick strips, or ground beef
1 tbsp olive oil
2 cloves garlic
3 tbsps parsley
1/4 tsp each rosemary, thyme and salt
dash of pepper
1lb fresh or frozen chopped spinach
2 tbsps butter or margarine
1 or 2 eggs
2 tbsps grated romano or parmesan cheese

To make the filling:

Heat oil in a wide frying pan over med-high heat. Add meat and cook until browned on all sides. Add garlic, parsely, rosemary, thyme, salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, until meat is no longer pink - about 10 minutes. Meanwhile, cook spinach in a large pan with 1/2" of boiling water for 5 minutes. If using frozen, cook according to pkg directions. Drain. Melt butter in a frying pan over med heat. Add spinach and cook, stirring, for 3 minutes. Very finely chop the meat mixture in a food processor or blender. Chop the spinach as well, but do not puree. Mix meat and spinach in a bowl. At this point, you may cover and refrigerate until next day if made ahead. Let mixture come to room temp 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.


2 cups all-purpose flour
2 large eggs
3-6 tbsps water
additional flour for kneading, rolling and cutting

Mound flour on a work surface or in a large bowl and make a deep well in center. Break eggs into well. With a fork, beat eggs lightly and stir in 2 tbsps water. Using a curcular motion, begin to draw flour from sides of well. Add 1 more tbsp water and continue mixing until flour is moistened. If necessary, add more water, a tbsp at a time. When dough becomes stiff, use your hands to finish mixing. Pat dough into a ball and knead a few times to help flour absorb liquid. Then clean and lightly flour the work surface. If you plan to use a rolling pin, knead dough by hand, sprinkling with flour if needed, for 10 minutes or until dough is smooth and elastic. Cover and let dough rest for 20 minutes. Divide dough into 4 equal portions. Keeping unrolled portions covered, roll out 1 portion at a time, either by hand or with a pasta machine. On a floured work surface, roll out the first portion into a rectangle or square about 1/16" thick for bottom layer. Mound 1/2 tsp filling every inch or so covering the whole surface of the dough. Roll out the top layer to approximately the same size. run a wet finger in a square around each mound of filling, lay the top layer on top of the filling and press firmly around each mound to seal. Cut the raviolis apart and set on a floured baking sheet to rest until ready to flash freeze. Once frozen, transfer to freezer bags to store. To cook, drop into boiling water and remove as they rise to the top.


1lb lean ground beef
2 tbsps olive oil
1 large onion, finely chopped
4 cloves garlic, minced or pressed
1 cup lightly packed chopped fresh parsley
1 tsp dry basil
1/2 tsp each rosemary, thyme and pepper
1 tsp salt
1 can (about 16oz) tomato puree
1 large can (20oz) tomatoes
1 cup water

Cook meat in 1 tbsp of the oil in a wide frying pan over med-high heat until crumbly and browned. Transfer meat to a dutch oven. Add remaining oil to frying pan. Add onion and garlic. Cook, stirring, until onion is limp. Add the parsley, basil, rosemary, thyme, pepper and salt; cook for 1 minute. Spoon onion mixture over meat in dutch oven. Add tomato puree to meat. Chop canned tomatoes and add, along with liquid from can, to meat. Stir in water. Bring sauce to a boil, then cover, reduce heat and simmer stirring occasionally until sauce is thickened (2 hours). At this point you may cool, cover and refrigerate, if made ahead, or freeze for longer storage. Spoon hot sauce over ravioli and sprinkle with romano cheese. makes about 200 1" ravioli.

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