Recipe - Meat Filled Ravioli

2 pound Boneless veal
2 pound Lean pork butt
3 pound Chicken
1 cup Spinach; cooked, drained and
chopped
1 cup Grated Italian cheese
4 Eggs; well beaten
One half Loaf Italian "dry" bread
1 teaspoon Cinnamon
2 Stalks celery
1 lg Onion
2 tablespoon Salt
Grated rind of 2 lemons

DOUGH
12 Eggs
10 cup Flour (or more if needed)
One half cup Milk
One half cup Butter; melted

Filling: Place veal, pork, chicken, celery, onion and salt in 6 quarts of
cold water. Bring to a boil. Skim foam that forms on top. Simmer until meat
is tender. Remove meat from stock. Reserve stock. Chop meats into extra
fine pieces. Add remain ing ingredients and mix well. Refrigerate. Dough:
Follow Basic Noodle Dough procedure, using the above ingredients. Filling
is sufficient for approximately 500 Ravioli. To make Ravioli, follow
procedure for Mimi's Ravioli.
Posted to recipeludigest Volume 01 Number 239 by "Diane Geary"
diane@keyway.net on Nov 10, 1997