Ravioli with Borage Recipe |
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This is a specialty of Genoa, often varied by using sweetbreads or brains instead of ham and veal.
Main Meal:- Serves 4
Overall Timing:- 1 hour 35 minutes
Equipment:- Saucepan, frying pan, mincer, 2 mixing bowls
Freezing :- Open freeze uncooked stuffed cases till hard, then pack in plastic bag. Seal and label. Freezer life: 3 months. To use: thaw at room temperature for 1 hour, or overnight in fridge, then cook in boiling water.
Ingredients:- 2 oz. borage 4 oz. spinach 12 oz. veal 2 oz. lean ham 2 oz. butter 1 oz. fresh breadcrumbs 1 tablespoon milk 1 egg 1 egg yolk 4 oz. Grated Parmesan 4 oz. salt and pepper ½ Marjoram pinch of nutmeg 1¼ lb. ravioli cases ½ pint tomato sauce
Method:- 1. Wash borage and spinach and chop roughly. Blanch both for 5 minutes in boiling water. Drain.
2. Chop the veal and ham into small pieces and sauté them in the butter in the frying pan until brown. Lift out with draining spoon and leave to cool. Put breadcrumbs in milk to soak until milk is absorbed.
3. Put meats, borage and spinach through a mincer, then mix to a paste. Add eggs, soaked breadcrumbs, 4 tablespoon of the Parmesan, salt, pepper, marjoram and nutmeg. Mix together well.
4. Use mixture of stuff ready make ravioli cases, which can easily be obtained from delicatessens and supermarkets, then close them up. Cook ravioli in boiling, salted water for about 10 minutes. Drain.
To Serve:- Place in serving dish or individual dishes, cover with hot tomato sauce. Sprinkle the ravioli with remaining Parmesan. Serve with a crisp green salad.
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