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1995-09-27
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From: ted4ach@cabell.vcu.edu> (Angela H. Rasmussen)
Newsgroups: rec.food.recipes
Subject: Ravioli Filling
Date: 31 May 1995 05:23:10 -0600
Message-ID: <9504072032.AA07461@cabell.vcu.edu>
This recipe is from Marcella Hazan's "The Classic Italian Cookbook."
Ravioli filled with meat and cheese
This recipe makes 200 ravioli: 16-18 if served in broth and 2 dozen
if served in sauce.
2 tbls butter
1/4 pound lean pork loin, cubed
salt and pepper
5 1/2 ounces chicken breast, cubed
3 tbls mortadella, finely chopped
1 1/4 cup ricotta
1 egg yolk
1 cup Parmesan cheese
1/2 tsp nutmeg
Pasta dough
Melt the butter in a skillet over medium heat. Just as the foam
gegins to subside, add the pork, seasoning it with 1/2 tsp salt
minutes, browning it on all sides. Remove from the pan and set aside.
Add the chicken to the pan and cook it, adding salt and pepper. It
will cook very quickly. Remove from pan and set aside with the pork.
When the chicken and pork are cool, chop them as fine as possible.
(Do not use a blender or machine-grind them) The texture of the
meat should come through. Put the chopped meat into a bowl and
combine it with the mortadella, ricotta, egg yolks, grated cheese and
nutmeg. Mix thoroughly until allthe ingredients are evenly
amalgamated. Taste and correct for salt.
You are now ready for stuffing the ravioli.