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Ravioli "Little Green Things" Recipe

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This recipe for Ravioli "Little Green Things", by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Myra Meade
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen spinach
2 cartons ricotta cheese
1 egg
4 T. grated Parmesan cheese
salt to taste
dash of nutmeg
flour for coating

Directions:
Directions:
To get a good dish of ravioli, you do not need to prepare dough. One package of frozen spinach boiled, squeezed well will be sufficient. Chop finely and then mix with ricotta cheese, one egg and four tablespoons of grated Parmesan cheese, salt and a hint of nutmeg. Knead well, shape into small balls and roll in flour till well coated. Jim says to roll them two times in flour. Bring water to a slow boil and drop ravioli a few at a time into water. When they rise to the surface, remove with slotted spoon and put them into a bowl after they dry a little on cloth dish towels. Place into a serving dish and season with *meat sauce, or melted butter. Sprinkle grated Parmesan cheese over and serve. It can be made ahead and stored in the frig. Simply heat in the oven. *Meat sauce here means Bolognese sauce (not tomato paste meat sauce that a lot of Americans make.)

Personal Notes:
Personal Notes:
This is a delicious dish that I have cooked for many years. I did not know the name of the ravioli for a long time so everybody here calls them “Little Green Things”, hence the name. They are truly delicious and I get requests for them all the time. The spinach needs to be as dry as you can get it. The amount of ricotta cheese should be at least two cartons of ricotta that you find in Walmart. It is different than Italian ricotta so if you get good ricotta from Sam’s or somewhere else, it will be easier to work with because it is not so wet. It will be much firmer.

Fifty years you say, WOW from Jim and Myra Meade.

 

 

 

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