MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alfred's Pork Ravioli
Categories: Pasta, Pork, Dairy, Greens, Cheese
Yield: 150 Ravioli
2 Batches homemade pasta dough
MMMMM--------------------------FILLING-------------------------------
3 Pork chops; bone-in, grilled
- cooled
1 lb Chopped spinach; thawed
4 lg Eggs
1 c Parmesan; grated
1/4 ts Ground nutmeg
1/2 ts Pepper
1/4 c Milk
1/4 c Olive oil
* separate recipe
DAY 1: Grill up pork chops for dinner. Make three extra
for the ravioli filling. Move frozen, chopped spinach to
fridge to defrost.
DAY 2: Debone and grind the pork chops. Next, mix pork
with spinach, eggs, breadcrumbs, Parmesan, nutmeg,
pepper, milk, and olive oil. Adjust consistency with
more milk if needed. It should be thick but easily
spreadable.
Next, roll out your homemade pasta dough nice and
thinly. Here's Alfred's. And the back of my head. Hello
three year-old head! (I look so blond).
Continually dust with flour as you roll the dough out.
Before you spread with filing, add a healthy amount of
flour beneath the dough so the ravioli do not stick. The
sheet of dough should easily slide around on the table,
even as big as I rolled it. Proceed to spread with
filling.
Cover half of the sheet with the filling - in a very
thin layer. If you add too much the ravioli won't seal.
Fold the plain side over the filled side. Press all over
with the palm of your hands to remove air bubbles,
starting in the middle of the folded side, working up
down and out until the whole thing is patted. Air
pockets will make the ravioli burst when cooked.
Next, line up the ravioli rolling pin in order to get
the most ravioli out of the piece of dough you're
working with. Slowly roll and press firmly to crimp the
ravioli well.
Next, take a ravioli wheel and cut along the center of
the crimp marks.
Transfer to a flour or cornmeal coated cookie sheet.
NOW YOU HAVE THREE CHOICES: 1. Cook immediately in
gently boiling (almost simmering) salted water for about
5 minutes (depending on how thick you rolled the dough).
2. Freeze on the cookie sheet. Transfer to zip lock
baggies and return to freezer.
3. Let them dry overnight, turning once. Then freeze in
zip lock baggies. Frozen ravioli take a little longer to
cook. Ravioli dried overnight take even longer. Taste
test to be sure they're done. The most wonderful thing
about Alfred is that he dressed up for the occasion.
Everyone should wear a tie when making ravioli.
Here's my recommendation for timing:
Day one: Eat pork chops for dinner. Save leftovers.
Day two: Make the dough and filling. Refrigerate.
Day three: Roll the dough and make the ravioli. Dry
overnight, turning once.
Day four: Freeze.
Servings: 150 ravioli
By Sasha Martin
RECIPE FROM:
http://globaltableadventure.com
Uncle Dirty Dave's Archives
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