• 3/20 Nat'l Ravioli Day 3

    From Dave Drum@1:2320/105 to All on Tue Mar 19 18:01:00 2024
    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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