Subj : 3/20 Nat'l Ravioli Day 3
To   : All
From : Dave Drum
Date : Tue Mar 19 2024 18:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Alfred's Pork Ravioli
Categories: Pasta, Pork, Dairy, Greens, Cheese
     Yield: 150 Ravioli

     2    Batches homemade pasta dough

MMMMM--------------------------FILLING-------------------------------
     3    Pork chops; bone-in, grilled
          - cooled
     1 lb Chopped spinach; thawed
     4 lg Eggs
     1 c  Parmesan; grated
   1/4 ts Ground nutmeg
   1/2 ts Pepper
   1/4 c  Milk
   1/4 c  Olive oil

 * separate recipe

 DAY 1: Grill up pork chops for dinner. Make three extra
 for the ravioli filling. Move frozen, chopped spinach to
 fridge to defrost.

 DAY 2: Debone and grind the pork chops. Next, mix pork
 with spinach, eggs, breadcrumbs, Parmesan, nutmeg,
 pepper, milk, and olive oil. Adjust consistency with
 more milk if needed. It should be thick but easily
 spreadable.

 Next, roll out your homemade pasta dough nice and
 thinly. Here's Alfred's. And the back of my head. Hello
 three year-old head! (I look so blond).

 Continually dust with flour as you roll the dough out.
 Before you spread with filing, add a healthy amount of
 flour beneath the dough so the ravioli do not stick. The
 sheet of dough should easily slide around on the table,
 even as big as I rolled it. Proceed to spread with
 filling.

 Cover half of the sheet with the filling - in a very
 thin layer. If you add too much the ravioli won't seal.

 Fold the plain side over the filled side. Press all over
 with the palm of your hands to remove air bubbles,
 starting in the middle of the folded side, working up
 down and out until the whole thing is patted. Air
 pockets will make the ravioli burst when cooked.

 Next, line up the ravioli rolling pin in order to get
 the most ravioli out of the piece of dough you're
 working with. Slowly roll and press firmly to crimp the
 ravioli well.

 Next, take a ravioli wheel and cut along the center of
 the crimp marks.

 Transfer to a flour or cornmeal coated cookie sheet.

 NOW YOU HAVE THREE CHOICES: 1. Cook immediately in
 gently boiling (almost simmering) salted water for about
 5 minutes (depending on how thick you rolled the dough).

 2.  Freeze on the cookie sheet. Transfer to zip lock
 baggies and return to freezer.

 3. Let them dry overnight, turning once. Then freeze in
 zip lock baggies. Frozen ravioli take a little longer to
 cook. Ravioli dried overnight take even longer. Taste
 test to be sure they're done. The most wonderful thing
 about Alfred is that he dressed up for the occasion.
 Everyone should wear a tie when making ravioli.

 Here's my recommendation for timing:

 Day one: Eat pork chops for dinner. Save leftovers.

 Day two: Make the dough and filling. Refrigerate.

 Day three: Roll the dough and make the ravioli. Dry
 overnight, turning once.

 Day four: Freeze.

 Servings: 150 ravioli

 By Sasha Martin

 RECIPE FROM: http://globaltableadventure.com

 Uncle Dirty Dave's Archives

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