| MEAT
& SPINACH FILLING |
150
Ravioli (8 to 10 servings)
| 1 |
lb.
of minced meat (beef or beef & veal) |
| 4 |
tablespoons
grated Parmesan cheese
|
| 1 |
tablespoon
of parsley flakes |
| 1/4 |
teaspoon
black pepper |
| - |
pinch
of garlic salt |
| 4 |
tablespoons
of cooking oil |
1-1/2 |
cup
cooked spinach or 15 oz. can |
| 1/4 |
cup
of bread crumbs |
| 1/2 |
teaspoon
of salt |
| 1 |
whole
large egg |
| Heat oil in 10 or 12-inch pan
and cook meat for 6 or 7 minutes on high heat, until well done,
brownish and crumbles. Add cut-up spinach and its juice, stirring
continually while cooking for another minute. Place mixture in large
bowl and let cool for a few minutes. Add all other ingredients.
Mix well, and let stand for 10 to 15 minutes. Add all ingredients
to food processor and purée to make filling smooth and easy to spread
on dough. |
|
| CREAM
CHEESE FILLING - "RICOTTA" |
150
Ravioli (8 to 10 servings)
| 1 |
lb. "Ricotta"
(Italian cream cheese)
|
2 |
eggs,
well beaten |
| 1/4 |
teaspoon
salt |
| 1/8 |
teaspoon
black pepper |
| 2 |
tablespoons
parsley flakes
|
| 1/4 |
cup
of grated bread crumbs |
| 1/4 |
cup
grated Romano cheese |
| Mix all ingredients together
until smooth and easy to spread. (If mixture is rather sticky when
spreading over dough, add 1 or 2 tablespoons milk and mix well for
easy spreading.) |
|
| CHICKEN
FILLING |
150
Ravioli - (8 to 10 servings)
| 2 |
cups
cooked chicken |
| 1-1/2 |
cups
cooked spinach & juice |
| 1/4 |
cup
grated Parmesan cheese |
| 1/4 |
cup
grated bread crumbs |
| 1 |
tablespoon
parsley flakes
|
| 1/4 |
tablespoon
salt |
| 1/8 |
teaspoon
black pepper |
| 1 |
whole
large egg |
| Mix all ingredients together
in the food processor and pureé to render smooth mixture. (If mixture
is rather dry, add a few tablespoons of milk and mix well until
smooth and easy to spread.) |
| For making UKRAINIAN, HUNGARIAN,
RUSSIAN, JEWISH or CHINESE FILLINGS, use same basic dough as used
in making Italian ravioli, applying same method. Whatever filling
you choose to use, make sure the mixture is smooth and easy to spread.
(If not, pass mixture through food processor, pureé it and, if too
dry, add a few tablespoons of milk and mixture will become smooth
and easy to spread, if mixed well.) |
|
| PLAIN
TOMATO SAUCE |
8 to 12 servings on Ravioli, spaghetti, or various macaroni
| 1 |
medium diced
onion |
| 1 |
stalk diced
celery |
| 3 |
tablespoons
cooking oil |
| 1 |
6 oz. can
tomato paste |
| 1 |
6 oz. can
hot water |
| 1 |
28 oz. can
tomato juice |
| 1 |
28 oz. can
tomatoes
|
| 1/2 |
teaspoon
salt |
| 1/8 |
teaspoon
black pepper |
| - |
pinch of
garlic salt |
| 1/2 |
teaspoon
basil leaves |
| 1 |
tablespoon
sugar |
| Sauté onion and celery in 21/2-quart
pot until soft and light brown. Add tomato paste, hot water, tomato
juice, and tomatoes, stir and cook for 1/2 hour, medium boil. Add
all other seasonings. Stir well and cook uncovered for another 1/2
to 3/4 hour, over low heat, letting simmer until thickened. Pour
over any kind of pasta and sprinkle with Parmesan or Romano cheese. |
|
| RAVIOLI
MEAT SAUCE |
(8
to 12 servings)
| 1 |
medium
diced onion |
| 1 |
diced
sweet red or green pepper |
| 1/2 |
teaspoon
salt |
| 1/4 |
teaspoon
black pepper |
| 1 |
28
oz. can plum tomatoes |
| 2 |
bay
leaves (optional) |
| 1 |
tablespoon
sugar |
| 1 |
teaspoon
basil leaves |
| 1 |
28
oz. can tomatoe juice
|
| 1/2 |
lb.
minced beef or 1/4 lb. beef & 1/4 lb. pork |
| 1 |
stalk
of celery, diced |
| 3 |
tablespoons
cooking oil |
| - |
pinch
of garlic salt |
| 1 |
6
oz. can tomato paste |
| 1 |
6
oz. can hot water |
| Sauté onion, pepper and celery
in a covered 4-quart pot, until soft (2 to 3 minutes). Uncover,
add minced meat, cook for 5 to 6 minutes, until meat is partly cooked
and crumbles. Add tomato paste, hot water and stir. Add tomato juice
and plum tomatoes. Stir well and bring to a medium boil for 3/4
hour, stirring every 7 or 8 minutes. Add all other seasonings. Stir
well and let simmer over low flame for 3/4 to 1 hour, until the
sauce is thickened. |
|
| COOKING
RAVIOLI |
75
Ravioli (5 servings)
| Bring to a fast boil, 6 quarts
of water. Add 1 tablespoon of salt. Take 75 ravioli from freezer
and immerse them all at once in the boiling water. Stir lightly
to keep floating separately for about 1/2 minute. Cover so that
water will come to a boil again, until lid is raised by steam foam.
Uncover, stir, let boil for another 5 minutes, until ravioli are
floating at top of pot and are cooked. Turn off stove, sprinkle
a few tablespoons of cooking oil over ravioli and stir 1/2 minute.
Add 1 quart of cold water to stop ravioli from softening. Drain
in a colander and return ravioli to the pot. Place 12 to 15 ravioli
per person on platter and pour 3 or 4 large spoonfuls of sauce over
center of ravioli and to complete a delicious dish, sprinkle a spoonful
of grated Romano or Parmesan cheese to taste. |
|
| COOKIES |
| VANILLA
COOKIES |
| 3-1/2 |
cups all-purpose
flour |
| 1 |
teaspoon
baking powder |
| 1 |
cup of shortening |
| 1-1/2 |
cups of
sugar |
| 2 |
well beaten
eggs
|
| 1/2 |
teaspoon
salt |
| 1-1/2 |
teaspoons
vanilla |
Sift flour, add baking powder
and salt and sift again. Cream shortening, add sugar gradually and
continue beating until light. Add well beaten eggs, vanilla and
blend thoroughly. Mix the dry ingredients and the creamed mixture.
Blend all thoroughly and chill for about an hour. Roll out dough
to 1/8" thickness about 9" in width and 4" in length on lightly
floured board. Sprinkle flour lightly over cookie dough and roll
over with arnco®
RAVIOLI ROLLER and cut approximately 6 to 7 dozen cookies.
You may decorate with chopped nuts, coconut, red or green 1/2 cherries,
walnut halves or mixed fruit pieces. Bake in hot oven (375o to 400oF)
6 to 10 minute
There are many filled cookie recipes that can use
this roller to cut and seal. |
|
