Ravioli 08
Ravioli 08 comes together with Pork Brains Drained, Salt, Black Pepper, and Garlic Chopped. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 2 can
- 3/4 tsp
- 1/2 tsp
- 1 tsp
- 1 tsp
Method (preview)
- 1
Drain spinach, then squeeze in cheesecloth.
- 2
Cook sausage in skillet, crumbling as you stir.
- 3
Drain grease from the sausage.
- 4
Add pork brains and cook mixture for a few minutes.
- 5
Put the meat mixture through the grinder - adding crackers at the end to get all the meat through the grinder.
- 6
Mix the spinach, meat, beaten egg yolks, grated cheeses, olive oil, salt and pepper.
- 7
Refrigerate until ready to use.
- 8
Add the egg whites, then the olive oil.
- 9
Mix and slowly add the water, a little at a time until the dough appears well mixed, but not wet.
- 10
Knead for 8 - 10 minutes, or until the dough has a velvety feel.
- 11
Put the dough onto the rolling surface and cover with a mixing bowl for 15 - 30 minutes.
- 12
Cut the ball of dough into 2 pieces and roll each one until thin, almost transparent.
- 13
While rolling the first half, place the other in the mixing bowl and cover with a damp cloth.
- 14
A small amount of flour is needed to roll out the dough.
- 15
After the dough is rolled out, fold the dough in half and cut the sides so that all side appear equal.
- 16
Unfold the dough and place the dressing on the dough.
- 17
Put a small amount, maybe 1/4 to 1/2 teaspoon, in rows on one half of the rolled dough.
- 18
After the dressing has been placed on one half of the dough, paint the other half lightly with water immediately before folding the dough over the half with dressing.
- 19
After folding the dough, press between the dressing pats with fingers.
- 20
Cut between the pats with a ravioli cutter.
- 21
Quick freeze the cut ravioli on a baking sheet ( at least 30 minutes, the ravioli should be firm enough to place in freezer bags) and then place in the freezer bags ( Ziploc work the best).
- 22
Freeze until ready to cook.
- 23
Cook by adding the ravioli to boiling water (salted with a little olive oil added).
- 24
Cook until the dough is easily pierced with a sharp knife point.
- 25
It can take from 15 to 30 minutes.
- 26
5 to 6 lbs. chuck roast (bone-in)
- 27
Begin by draining the liquid from the tomatoes, reserving the tomato juice. Be chopping the onions and celery while the tomatoes drain.
- 28
Put a little olive oil in the bottom of the pot to be used ( a large pot will be needed).
- 29
Brown all sides of the chuck roast.
- 30
Remove the meat when browned and add the onions, celery, and garlic to the pot.
- 31
Cook until transparent.
- 32
Add the reserved tomato juice, and chop the tomatoes into small pieces before adding ( a food processor works best).
- 33
Add the tomato paste and the tomato sauce.
- 34
Rinse the cans with water and add to the pot.
- 35
Place the meat into the pot.
- 36
Add enough water to cover the meat and vegetables.
- 37
Put in the Bay Leaves and generously sprinkle the parsley.
- 38
Put the top on the pot and cook slowly for 3 to 4 hours, stirring every 15 to 20 minutes.
- 39
Remove the meat after the 3 to 4 hours ( the longer the better) and cut the meat into small pieces before returning to the gravy.
- 40
Add the reconstituted mushrooms at this time along with their juice.
- 41
If you can find it, add 1 teaspoon of Pesto all
- 42
Genovese Basil Sauce at this time also. Cook a while longer, stirring to thoroughly mix the meat, mushrooms, and tomato gravy.
- 43
Cool gravy and package for freezing. This recipe makes approximately
- 44
Put the dried mushrooms in a pan and cover with warm water.
- 45
Carefully lift the mushrooms out of the water and pour the liquid through a coffee filter - making sure to save the strained liquid.
- 46
Chop the mushrooms into small pieces and add to the gravy along with the strained liquid.
Cook this tonight? 👨🍳
Free members get the full recipe, pantry matching, meal plans and price tools.