| Cuisine: Italian | Type: Appetizer | Serves: 4 |
|
Source:
|
Supercookery |
|
Attributes:
|
|
|
Comments:
|
One of Lynne's all-time favorites. |
|
Serving Suggestions:
|
|
Ingredients:
|
Sauce: 2 tbs. olive oil 1 medium onion chopped 2 lb. peeled & seeded tomatoes 14 oz. can Italian tomatoes 2-1/2 oz. tomato puree 1/2 tsp. dried basil and oregano 1 tsp. sugar Filling: 1 tbs. butter & olive oil 1 small onion chopped 2 garlic cloves crushed 8 oz. ground veal 6 oz. fresh cooked spinach 1/4 cup Parmesan cheese 1 tbs. heavy cream 2 eggs well beaten 1/4 nutmeg, salt, pepper The spinach should be cooked, drained, and finely chopped. |
|
Instructions:
|
1. Make a sauce with the first 7 ingredients shown. Heat oil in a skillet and fry onion until soft. Stir in tomatoes, basil, oregano, sugar, salt & pepper. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally until thick - 40 minutes or so. 2. Make a filling from the rest of the ingredients: In a large frying pan, melt butter with oil over moderate heat. Add onion and garlic and fry until the onion is soft -- 5 to 7 minutes. Add meat and cook, stirring occasionally for 8 to10 minutes or until lightly browned. Add spinach and, stirring frequently, cook 5 to 8 minutes or until the juices have evaporated. Transfer the mixture to a bowl. Add the grated Parmesan, cream, eggs, nutmeg, salt and pepper. (You may have to add some bread crumbs to absorb any moisture and get the stuffing to bind.) Mix well. 3. Make fresh pasta. 4. Fill, form and cook the ravioli. 5. Put the ravioli in a buttered baking dish. Cover with the sauce. Top with some grated Parmesan cheese. Bake until the cheese melts. Serve topped with a little chopped parsley. |
|
Related recipes:
|
2001-03-10