Ravioli Filling No. 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
FILLING
1/2 cup: Finely chopped cooked meat,
1/4 t: Salt,
-or chicken,
1/4 t: Freshly ground pepper,
1/2 cup: Finely chopped cooked,
1/8 t: Nutmeg,
-spinach,
1/4 t: Oregano, crumbled
1 each: Egg,
DIRECTIONS
Directions:
Combine all ingrediwnts in a bowl. Mix until well blended. Set
aside. Cut the pasta dough into 2 even pieces and roll paper-thin
into rectangular sheets. Put teaspoons of filling on half the
strips. dotting them 2-inches apart. Using a narrow brush, our your
fingers, mositen with water a rectangle around each mound of filling.
Cover with the other sheet and seal between the mounds of filling by
pressing with your thumbs. Cut apart and let dry 2 hours before
cooking. Cooking the ravioli: >>> Continued to next message ++_ *
SLMR 2.0 * ++- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055)
From: Earl Shelsby Date: 01-16-95
======================================================================
==== ==== >>> Continued from previous message Bring 6 quarts of water
to a boil in a large pot. Drop the in the ravioli and boil for 5-6
minutes. Stir gently with a wooden spoon to keep them from sticking
to one another. Lift them out with a skimmer or strainer and place on
a warmed platter. Drizzle 1 cup of tomato sauce over the platter of
ravioli.
Submitted By EARL SHELSBY On 01-16-95
Source from luhu.jp
aside. Cut the pasta dough into 2 even pieces and roll paper-thin
into rectangular sheets. Put teaspoons of filling on half the
strips. dotting them 2-inches apart. Using a narrow brush, our your
fingers, mositen with water a rectangle around each mound of filling.
Cover with the other sheet and seal between the mounds of filling by
pressing with your thumbs. Cut apart and let dry 2 hours before
cooking. Cooking the ravioli: >>> Continued to next message ++_ *
SLMR 2.0 * ++- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055)
From: Earl Shelsby Date: 01-16-95
======================================================================
==== ==== >>> Continued from previous message Bring 6 quarts of water
to a boil in a large pot. Drop the in the ravioli and boil for 5-6
minutes. Stir gently with a wooden spoon to keep them from sticking
to one another. Lift them out with a skimmer or strainer and place on
a warmed platter. Drizzle 1 cup of tomato sauce over the platter of
ravioli.
Submitted By EARL SHELSBY On 01-16-95
Source from luhu.jp