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Meat Filled Ravioli
2 pounds of boneless veal
2 pounds of Lean pork butt
3 pounds of chicken
1 cup of spinach; cooked, drained & chopped
1 cup of grated Italian cheese
4 Eggs, well beaten
1/2 Loaf Italian "dry" bread
1 teaspoon of cinnamon
2 Stalks celery
1 large Onion
2 tablespoons of salt
Grated rind of 2 lemons
DOUGH
12 Eggs
10 cups of flour (or more if needed)
1/2 cup of milk
1/2 cup of butter; melted
Filling: Place veal, pork, chicken, celery, onion and salt in 6 quarts of cold water. Bring to a boil. Skim foam that forms on top. Simmer until meat is tender. Remove meat from stock. Reserve stock. Chop meats into extra fine pieces. Add remain- ing ingredients and mix well. Refrigerate. Dough: Follow Basic Noodle Dough procedure, using the above ingredients. Filling is sufficient for approximately 500 Ravioli. To make Ravioli, follow procedure for Mimis Ravioli. Posted to recipelu-digest Volume 01 Number 239 by "Diane Geary" <diane@keyway.net> on Nov 10, 1997
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