Ravioli filling no. 2

1 servings

Ingredients

Quantity Ingredient
½ cup Finely chopped cooked meat or chicken
½ cup Finely chopped cooked spinach
1 each Egg
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅛ teaspoon Nutmeg
¼ teaspoon Oregano, crumbled

Directions

INGREDIENTS

FILLING

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

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