Recipe By : Mama Leone's Italian Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1 1/2 lb Lean beef (flank or bottom round) -- diced
1 lb Pork shoulder -- ground lean
3 cl Garlic
1 ts Fresh rosemary
1/2 c Olive oil
1/4 c Butter
4 oz Salt pork -- diced
3/4 lb Onion -- diced
2 Bay leaves -- crumbled
1 pn Allspice
1 ts Fresh ground black pepper
1/2 c Dry red wine
1 c Plum tomatoes -- peel, chop & sieve
2 md Tomatoes -- chopped
2 c Water -- boiling
1 ts Salt
Stuffing:
10 oz Fresh spinach
1/2 Meat from sauce recipe -- *see above
1 c Parmesan cheese -- freshly grated
3 Eggs
1 pn Black pepper
1 pn Freshly ground nutmeg
Salt
Dough:
3 1/2 c All-purpose flour -- sifted
4 Eggs
4 tb Water -- up to 5 tb
1 tb Salt
Sauce:
Chop rosemary and garlic together. Combine olive oil, butter and salt
pork in saucepan, heat. Add onions, saute slowly to med brown. Add
beef and pork, simmer 20 minutes. Add bay leaves, allspice, black
pepper and garlic/rosemary mix. Cook 10 minutes. Add wine, stir,
cover, cook 3 minutes. Add all tomatoes, boiling water and salt,
simmer 20 minutes. Remove from heat. Remove all meat from sauce and
put through a food chopper. Place 1/2 of meat back in sauce, stir,
bring to boil slowly. Remove from heat. Put remaining chopped meat
aside for the stuffing.
Stuffing:
Wash spinach, cook until tender, drain and chop fine. Mix with meat,
cheese, eggs, pepper, and nutmeg. Add salt to taste. Mix well.
Dough:
Place flour on long pastry or baker's board. Make a well in center and
drop eggs in. Add water, a little at a time, and the salt. Blend
together and knead until smooth and elastic. Cover and let stand for
30 mins. Divide into 4 parts. Roll out the dough, wrapping it around
rolling pin until it is very thin, as thin as you can make it. Spread
out on flat surface.
Assembling:
Make a row of little mounds of stuffing on the rolled-out ravioli
dough, using about 1 ts for each. The mounds should be 2" from the
edge of the dough and 1-1/2" apart. When row is complete, cover by
folding dough over top; then press firmly between the mounds of
stuffing with side of hand. Cut along full length of strip and in
between mounds with pastry wheel cutter, bearing down on wheel.
Separate and allow to dry for at least 40 minutes. Continue until all
dough and stuffing used. When ready to cook, place ravioli in boiling
salted water and cook 12 minutes. Drain in a strainer, handling
carefully and place in a warm bowl. Spoon a little sauce over and
sprinkle with grated Parmesan. Mix gently.
Serves 6-8.
Refrigerate for next day or freeze for future use.
