"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ravioli Recipe

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This recipe for Ravioli, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
4 c flour
2 tsp salt
1 egg
2 tbsp olive oil
1 c warm water
Filling
1 chicken breast, skinned and boned
1/2 lb ground round
2 tbsp butter
1 clove garlic, finely chopped
1 tsp salt
1/4 tsp pepper
1 pkg frozen chopped spinach
3 tbsp parsley, chopped
1/3 c Parmesan cheese, grated
1/4 c swiss cheese, shredded
2 eggs

Directions:
Directions:
Make dough:
Mix flour and salt in large bowl; make a well in the center and add egg, oil and water. Stir water mixture with fork to gradually add to flour.
Turn out onto lightly floured surface and knead 10 minutes or until dough is very smooth and shiny. Cover dough with mixing bowl and allow to rest 30 minutes before rolling out.
Filling:
Dice chicken meat, then combine with beef and saute in butter in large skillet until no longer pink; add garlic, salt and pepper; cover. Simmer stirring often, 10 minutes. Cook spinach following package directions; drain well; chop finely. Add spinach, parsley, cheese and eggs to meat and mix
Roll our dough, one quarter at a time on lightly floured surface to an 18x12 inch rectangle. Cover the rolled out pasta with a damp towel to prevent drying out. Roll out a second quarter of dough to same size.
Place teaspoonful of filling on one sheet of dough spaced in straight rows across and down ( about 7 mounds across and 5 down). Moisten dough between filling with pastry brush dipped in water. Carefully cover with second sheet of pasta, pressing down around filling with fingertips. Then cut between mounds, with knife or pastry wheel, into squares. Repeat
To cook: Heat 6 quarts of water to boiling in a large kettle; add 2 tablespoons salt. Cook ravioli 30 or less at a time. 10 minutes. Drain.

 

 

 

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