Spinach Ravioli Recipe

Ravioli with spinach, which the Italians call Capelletti cones because of their shape.

Lunch or Dinner - 4 to 6 people
Total Timing: - 1 ¼ hours
Equipment: - bowl, 2 saucepans, 2-inch cutter, screen
Freezing: - Preparing for the end of step 6. Open freeze, then placed in rigid containers, interpret interleaving ravioli with baking paper. Covers and labels. Life Freezer: 1 month. Question: cook from frozen, and then complete Step 8

Ingredients:

Ravioli 12 ounces Pasta
2 Streaky rasher
1 large onion
1 clove garlic
1 tablespoon olive oil
4 oz ground beef
4 oz Fry
¼ teaspoon freshly grated nutmeg
6 tablespoons dry white wine
6 tablespoons salt
6 tablespoons freshly ground black pepper
1 pounds spinach
14 ounces can tomatoes
2 ounces butter

Method:

1. Make pasta ravioli. Foil wrap and in a cool place for 30 minutes.

2. Meanwhile, dice the bacon. Peel and finely> The onion and garlic. Heat the oil in a saucepan, add the bacon, onion and garlic and saute for 5 minutes.

3. Add the minced veal, sausage and roasted meat, nutmeg, and pause for 5 minutes, stirring constantly for meat. Add wine and seasoning and bring to a boil. Cover and simmer for 15 minutes.

4. Select and wash over the spinach. Shred thin and add the meat. Cover and cook for another 5 minutes. Remove from heat and season to taste.Let cool completely.

5. Ravioli Roll out the dough on a floured surface to a large rectangle. Cut circles with a cutter and dot with a tablespoon of spinach mixture.

6. Fold circles in half and remove the edges to seal completely. Roll each circle around the index finger and pinch ends, must make the forms.

7. Cook the ravioli in abundant boiling salted water until al dente. Fuga.

8. Press tomatoes through a sieve. Butter in a pan, tomatoes,Season and stir over low heat. Back ravioli to the pan and lightly coated in vomit. Put in a bowl type heated. Serve now with a side dish of Parmesan cheese.

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