This is an Italian Jewish recipe for ravioli, and since it is designed to be followed by dishes containing meat, it omits the cheese one often finds in green-based ravioli fillings, substituting for it with chicken breast or veal. To serve 6:
Prep Time: 40 minutes
Cook Time: 40 minutes
Ingredients:
- ** For the Pasta **
- 4 1/5 cups (500 g) flour
- 3 eggs
- 2 eggshells of water
- ** For the Filling **
- 2 1/4 pounds (1 k) fresh spinach
- 6 ounces (150 g) chicken or veal, ground
- 2 eggs
- Half a small onion and half a small carrot, minced
- Salt and pepper to taste
Preparation:
Wash the spinach well, trimming the roots if need be, shake them dry, and wilt them in a pot with just the water that stuck to the leaves. While they're heating, sauté the onion, carrot, and ground meat in a little oil in a fairly large skillet, and as soon as the spinach comes to a boil drain it and add it to the meat mixture. Cook for a few minutes more, until the mixture is moist but not dripping, and then blend it and mix in the two eggs.Make the pasta (see instructions if need be -- you could also buy 1 1/4 pound (550 g) fresh pasta sheets if need be), divide the dough ball, and roll it out into two thin sheets. Set teaspoons of the filling two fingers apart on one of the sheets, lay the other sheet over it, and press down between the ravioli to make the sheets adhere. Cut the ravioli free with a serrated pasta wheel or a glass.
Cook them in abundant lightly salted water, and serve them with a tasty sauce.
Note: Mrs. Vitali-Norsa doesn't say what sauce. Since butter-and-sage would not be Kosher, I would go with a light tomato sauce that would complement the ingredients in the filling.
