Recipe - Mimis Ravioli

FILLING
5 pound Ricotta; drained
One half pound Cooked spinach
One half pound Cooked ground beef or veal
5 Eggs; unbeaten
Grated rind of 1 lemon
Three fourths cup Grated Romano cheese
One half teaspoon Nutmeg
1 teaspoon Cinnamon
1 tablespoon Minced parsley
1 teaspoon Salt; (1 to 1 1/4)

Grind Ricotta, spinach and meat together. Mix in a large bowl. Add cheese,
eggs, nutmeg, cinnamon and salt. Mix well. Cover. Refrigerate until ready
to use. Dough: Use One half of Basic Noodle Dough recipe. Divide dough into 4
equal parts. Form each into a ball. Roll out each ball to paper thinness.
Drop Ravioli filling by teaspoon fuls on one sheet of dough (2inches
apart). Cover with another sheet of dough. Gently press around each mound
of filling. Cut the squares apart with a pastry cutter. (Make sure each
Ravioli is firmly sealed.) Continue procedure until all dough and filling
is used. Cook Ravioli in 8 quarts of rapidly boiling water in which has
been added 3 tablespoons salt. When Ravioli comes to the surface, cook an
additional 10 minutes. Remove carefully. Place in large platter and top
with Basic Spaghetti Sauce and grated cheese.
Posted to recipeludigest Volume 01 Number 239 by "Diane Geary"
diane@keyway.net on Nov 10, 1997