Food Snob wrote:
> On Apr 25, 12:48 am, Kathy-in-NZ > wrote:
>> For Christmas my daughter gave me a pasta maker, hand cranked.
>>
>> Last weekend I had ravioli in a restaurant as an entree ($14). It
>> consisted of one large ravioli shape, filled with seafood, in a tasty
>> sauce. Delicious but I wanted more.
>>
>> What I loved about it was the glutinous taste, rather like Chinese
>> boiled wontons. I love that gluey texture.
>>
>> Does anyone have a recipe for homemade ravioli, and a nice sauce to go
>> with it? I don't want root vege recipes, eg pumpkin or squash.
>
> The filling of most good raviolis around here is beef+veal+spinach.
> Start with extremely lean beef (like trimmed round steak), some lean
> veal, and fresh or frozen spinach. I've seen it done with nothing
> else other than a bit of salt and a tiny bit of white or black
> pepper. The meat gets pulverized in the Cuisinart, then the spinach
> is added and processed a bit more. It is not pre-browned. After
> sealing the ravs with egg, they are boiled in salted water, then
> simmered in marinara sauce. Here, it is nearly always served with
> grated Parmesan.


Do you think turkey would substitute OK for the veal?

Bob