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MAIN COURSE

RAVIOLI WITH ITALIAN SPAGHETTI SAUCE AND PARMESAN CHEESE, Italian

Ingredients

    Dough

  • 4 cups sifted flour
  • 1/2 tsp. salt
  • 3 medium eggs
  • Sufficient water to make a stiff dough.
  • 2 tbsp. cooking oil
  • Meat Stuffing for Ravioli

  • About 1/2 lb. lean chopped beef, veal or chicken livers
  • Slice of onion, cut fine
  • Sprig of parsley, chopped fine
  • Scant 1/8 tsp. oregano herb
  • 1 tsp. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1 egg
  • Spinach Stuffing for Ravioli

  • Spinach
  • Olive oil
  • Garlic
  • Salt and pepper
Preparation Instructions

Place sifted flour mixed with salt on floured board, make a well in the middle. Put the eggs, oil and small amount of water in the center of the well and with a wooden paddle, gradually mix in the flour, working from the center outward. After it is well mixed, add water as needed. Knead for about 20 minutes, than let stand about 30 minutes. Roll out paper thin and cut into 3 or 4-inch squares. On each square place a little stuffing, either of chopped meat or spinach. Fold over pastry and press sides together firmly so as to keep in the stuffing. Sometimes if the edges are moistened with cold water, it helps them to stick together more firmly. Drop gently into a large quantity of boiling salted water and let cook slowly about 20 minutes. Drain carefully and serve with Italian tomato sauce and Parmesan cheese.

Meat Stuffing for Ravioli

Mix all ingredients together in a bowl.

Variation:

Meat balls for spaghetti sauce may be prepared in the same way, except they are more tasty if 1/2 lb. ground, pork meat or 2 or 3 pork sausages are mixed in with the beef. For meat balls or meat loaf allow 1/4 lb. per person.

Spinach Stuffing for Ravioli

Wash the spinach well and cook in boiling salted water for about 10 minutes. Drain, place in a bowl with garlic, olive oil, salt and pepper and chop well with chopper.

Contributed by Mrs. Rose M. Giansiracusa, 1950

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