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Ingredients
- 5 lb Ricotta, liquid removed
- 1/2 lb Cooked spinach
- 1/2 lb Cooked grnd beef or possibly veal
- 5 x Large eggs, unbeaten Grated rind of 1 lemon
- 3/4 c. Grated Romano cheese
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1 Tbsp. Chopped parsley
- 1 tsp Salt, (1 to 1 1/4)
Directions
- Grind Ricotta, spinach and meat together. Fold in a large bowl. Add in cheese, Large eggs, nutmeg, cinnamon and salt. Mix well. Cover. Chill till ready to use. Dough: Use 1/2 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 tsp.- fuls on one sheet of dough (2-inches 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 till all dough and filling is used. Cook Ravioli in 8 qts of rapidly boiling water in that has been added 3 Tbsp. salt. When Ravioli comes to the surface, cook an additional 10 min. Remove carefully. Place in large platter and top with Basic Spaghetti Sauce and grated cheese.
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