Recipe - Cheeseless Ravioli

2 cup Flour
One half teaspoon Salt
1 One half tablespoon Olive oil
2 Eggs; beaten
5 tablespoon Milk; (up to 51/2)
One half cup Finely chopped cooked meat
or chicken
One half cup Finely chopped cooked
spinach
1 Egg
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
1/8 teaspoon Nutmeg
One fourth teaspoon Oregano
1 cup Tomato sauce

Combine the meat, spinach, egg, salt, pepper, nutmeg, and oregano in a
bowl. Mix until well blended. Set aside.

Sift the 2 cups flour with the One half tsp salt onto a hard surface. Make a
well in the center and add the oil, the eggs and half of the milk. Start
mixing the oil, eggs and milk together, gradually blending in the flour and
adding more liquid when necessary.

Work the dough until it is smooth and firm it should be soft but not
sticky. Cover with a cloth and let rest for 20 to 30 minutes so it loses
any elasticity.

Cut the pasta dough into 2 even pieces and roll paperthin into rectangular
sheets. Put teaspoons of filling on half the strips. dotting them 2inches
apart. Using a narrow brush, or your fingers, moisten with water a
rectangle around each mound of filling. Cover with the other sheet and seal
between the mounds of filling by pressing with your thumbs. Cut apart and
let dry 2 hours before cooking.

Bring 6 quarts of water to a boil in a large pot. Drop in the ravioli and
boil for 56 minutes. Stir gently with a wooden spoon to keep them from
sticking to one another. Lift them out with a skimmer or strainer and place
on a warmed platter. Drizzle tomato sauce over the platter of ravioli.

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998