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1995-09-27
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Newsgroups: rec.food.recipes
From: russs@netcom.com (Russ Stiavetti)
Subject: Aunt Spinelli's Mock Ravioli
Message-ID: <russsCv2ILr.9x0@netcom.com>
Date: Thu, 25 Aug 1994 03:45:17 GMT
Organization: NETCOM On-line Communication Services (408 261-4700 guest)
Not really ravioli, but much easier to make and a reasonable taste
facsimile. Recent guests from Italy simply raved....
2 medium onions, finely chopped
1 lb ground round or sirloin (less than 14% fat)
3/4 cup salted saltine crackers, very finely crushed
(a rolling pin and paper/plastic bag work great)
1 cup grated parmesan cheese
1 10-oz. package frozen spinach, thawed and finely chopped
3 8-oz. (small) cans tomato sauce
1 10-oz. package lasagna noodles
* Simmer onions in oil/butter until cooked (35-40 minutes), drain.
* Fry ground beef in small amount oil/butter, drain.
* Place all ingredients (onions, meat, crackers, cheese, spinach)
in a large mixing bowl, together with 8oz of the tomato sauce.
Mix ingredients very thoroughly (clean hands work best here).
If mixture seems dry, add some "spinach water" until moist.
* Cook lasagna noodles per package instructions.
With back of a spoon, spread thin layer of remaining tomato sauce
in a long (13X9X3 inch) casserole dish.
Place a layer of cooked noodles atop the sauce, brush with more sauce.
Add a THIN layer of filling, centered the length of each noodle strip.
Continue to alternate noodles, sauce, and filling until casserole
dish is filled (typically requires 3-4 noodle layers). Top layer should
be noodles (brushed with sauce), then sprinkled lavishly with additional
parmesan or romano cheese.
Bake, covered with aluminum foil, in a moderate (350 deg F.) oven until
hot and bubbly (30-35 minutes). Alternately, cover casserole with plastic
wrap and microwave on HIGH power for similar time, bubbly condition.