*  Exported from  MasterCook  *
 Recipe By     : Mama Leone’s Italian Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SAUCE FOR RAVIOLI
    1 1/2  pounds        lean beef (flank or bottom round) -- diced
    1      pound         pork shoulder -- ground lean
    3      cloves        garlic
    1      teaspoon      fresh rosemary
      1/2  cup           olive oil
      1/4  cup           butter
    4      ounces        salt pork -- diced
      3/4  pound         onion -- diced
    2                    bay leaves -- crumbled
    1      pinch         allspice
    1      teaspoon      fresh ground black pepper
      1/2  cup           dry red wine
    1      cup           plum tomatoes -- peel, chop & sieve
    2      medium        tomatoes -- chopped
    2      cups          boiling water
    1      teaspoon      salt
                         STUFFING FOR RAVIOLI
   10      ounces        fresh spinach
      1/2                meat from sauce recipe -- *see above
    1      cup           Parmesan cheese -- freshly grated
    3                    eggs
    1      pinch         black pepper
    1      pinch         freshly ground nutmeg
                         HOMEMADE DOUGH FOR RAVIOLI
    3 1/2  cups          all-purpose flour -- sifted
    4                    eggs
    4      tablespoons   water -- 4-5
    1      tablespoon    salt
 Sauce for Ravioli
 Chop rosemary and garlic together. Combine olive oil, butter and salt
 pork in saucepan, heat.   Add onions, saute slowly to med brown.  Add
 beef and pork, simmer 20 mins.  Add bay leaves,  allspice, black pepper
 and garlic/rosemary mix.  Cook 10 mins.  Add wine, stir, cover, cook 3
 mins.  Add all tomatoes, boiling water and salt, simmer 20 mins.  Remove
 from heat.  Remove all meat from sauce and put through a food chopper.
 Place 1/2 of meat back in sauce, stir, bring to  boil slowly.  Remove
 from heat.  Put remaining chopped meat aside for the stuffing.
 Stuffing for Ravioli
 Wash spinach, cook until tender, drain and chop fine.  Mix with meat,
 cheese, egges, pepper and  nutmeg.  Add salt to taste.  Mix well.
 Homemade Dough for Ravioli
 Place flour on long pastry or baker’s board.  Make a well in center and
 drop eggs in.  Add water,  a little at a time, and the salt.  Blend
 together and knead until smooth and elastic.  Cover and let  stand for
 30 mins.  Divide into 4 parts.  Roll out the dough, wrapping it around
 rolling pin unti it  is very thin, as thin as you can make it.  Spread
 out on flat surface.
 Assembling Ravioli
 Make a row of little mounds of stuffing on the rolled-out ravioli dough,
 using about 1 teaspoon  for each.  The mounds should be 2 inches from
 the edge of the dough and 1 1/2 inches apart.   When row is complete,
 cover by folding dough over top; then press firmly between the mounds of
 stuffing with side of hand.  Cut along full length of strip and in
 between mounds with pastry wheel cutter, bearing down on wheel.
 Separate and allow to dry for at least 40 mins.  Continue until all
 dough and stuffing used.  When ready to cook, place ravioli in boiling
 salted water and cook 12 mins.  Drain in a strainer, handling carefully
 and place in a warm bowl.  Spoon a little sauce over and sprinkle with
 grated Parmesan.  Mix gently.  Serves 6-8.  Refrigerate for next day or
 freeze for future use.
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 NOTES : Typed by Alician Goldman.
 Formatted for MasterCook by Sharon Nardo.