"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ravioli Filling Recipe

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This recipe for Ravioli Filling, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Josie Zuliani
Added: Monday, March 30, 2009


Ground veal
Ground pork
Ground beef (approximately 5 lb per recipe)
1 large onion, chopped
1 potato, boiled and mashed
Romano cheese
Spinach, chopped and cooked

Cook the veal, pork and beef, until red is gone from meat. Add onion, spices, mashed potato, cheeses and spinach if desired.
When consistency is right and the meat sticks together well, use the filling to make the raviolis.
See Ravioli Dough recipe.

Personal Notes:
Personal Notes:
This is a good cooking experience for two people!




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