"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 -with fillings 1 & 2 Recipe

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This recipe for Ravioli -with fillings 1 & 2, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jan Mills (Gary)


2 c sifted bread flour
tsp salt
2 eggs plus 1 egg yolk
1 tbsp oil
c cold water

Ravioli filling 1

2 sliced onion minced
2 tsp minced parsley
2 tsp oil
lb cooked meat, ground
1 egg
Salt and pepper

Ravioli filling 2

c cooked spinach
c cooked chicken
2 tbsp grated cheese
Salt and pepper

Sift flour and salt together onto a board. Drop the eggs into the center, add the oil and mix thoroughly, adding water gradually to make a firm paste. Knead for 10 minutes, cover with a dry cloth and let stand for half an hour. Roll out very thin with a lightly floured rolling pin. Cut into 3-inch rounds or squares. Put a teaspoon of filling on of each round/square. Brush the edges with a little beaten egg white. Fold the other half of the pastry over the filling pressing the edges tightly together. Drop into rapidly boiling water and cook 15 to 20 minutes. Skim out, drain on a cloth and serve with hot butter and grated parmesan cheese.
Filling 1: Brown the onion and parsley in the oil. Add the meat blended with the egg and seasonings, cook, stirring constantly, about 5 minutes. Filling 2: Thoroughly drain the spinach. Pass chicken and spinach through food chopper. Add cheese and seasonings.




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