Recipe - Ravioli Genovese

1 Recipe basic pasta, rolled
to thinnest setting, on
machine

FILLING
1 bn Italian sausage, without
fennel seeds, cooked,
crumbled and drained
2 cup Swiss chard, cooked, drained
& chopped
1 cup Ricotta
1 cup Grated Pecorino, plus One half C
3 Eggs
One half teaspoon Freshly grated nutmeg
Salt and pepper
6 tablespoon Butter

In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs
and nutmeg and season with salt and pepper.

Lay out 1 sheet of pasta on a work surface and dot with One half tablespoons
filling 2inches apart. Lay second sheet over and press with hands to seal.
Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in
boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12inch to 14inch saute pan and remove from heat.
Carefully drain ravioli and place in pan with butter. Toss gently over
medium heat, sprinkle with remaining cheese and serve.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #507 by Sue suechef@sover.net on Mar 09,
1997.