See Also: Pasta
Ravioli with Veal Stuffing
From Dorothy McNett's Recipe Book at www.dorothymcnett.com
1/4 cup unsalted butter
1/4 cup very finely chopped onions
1 pound lean ground veal (or pork, or turkey, or???)
3/4 to 1 pound fresh spinach
1/2 cup freshly grated Parmigiano Reggiano cheese
pinch of freshly grated nutmeg
1/2 teaspoon fine sea salt
several grindings of freshly ground white peppercorns
3 eggs, whisked
1 recipe of pasta dough
1-2 cups good quality homemade or bottled tomato sauce (we are using Bruschetta Tomato Topping from Italy)
In a heavy bottomed saute pan, melt the butter and gently cook the onions about 5-7 minutes, until soft but not crisp or brown. Add veal and cook, stirring constantly,until the veal loses its red color and liquids evaporate. Do not let the veal get crisp or brown, you want a gentle heat to maintain a soft texture. Remove from heat and set aside. Wash and spin dry the spinach, and then tear or cut into small pieces. Place in batter bowl, cover with waxed paper and microwave on high 2 minutes. Add to veal mixture along with remaining ingredients.
Make the pasta dough according to the recipe instructions and using the Atlas pasta machine, roll and fill using the ravioli trays. Watch, I will show you! Set the shaped ravioli in single layer on very lightly floured work surface while you finish the batches.
Bring water to a boil in a large stock pot. (6-8 quart) When rapidly boiling add about 1 tablespoon of fine sea salt to the water and a drizzle of olive oil. Bring back to a full boil, and cook just enough at one time (about 6-8) for several minutes (usually about 3) or until they come to the top. Remove to serving platter and continue until all are cooked.
In meantime, heat the tomato sauce. Drizzle the sauce over the ravioli and sprinkle with more Parmigiano to serve.
Recipe created 2005-03-02.
© 1996-2013 Dorothy McNett. All Rights Reserved.