|In my mom's handwriting|
First is cutting the meat (I used chuck steak, pork steak and some veal)
Saute in butter along with 1/2 onion
Got out my handy attachment
While meat is simmering, cook a box of chopped spinach and drain
The other ingredients that go in are some lemon zest, 2 eggs, nutmeg and some romano cheese
Once the meat is done, it is ground with the spinach and onion
The mixture is added back to the pot the meat was cooked in (juices were saved) and to it add the lemon, eggs, cheese and nutmeg. Stir well and simmer about 5 minutes and at this point, it should be refrigerated for a day
The next day I made some pasta
For a more detailed look at pasta making, refer to a previous post here. The only difference is that I do not let the sheets dry before assembling the raviolis.
My helpers Mr. John and Benj formed the meat mixture into small balls so that they were ready for me when I made the pasta sheets... this was a tremendous help!
The raviolis are put in the freezer for about 10-15 minutes then transferred to a bag and kept frozen until time to cook.
So now we are up to Christmas night - the sauce was made a week earlier (see previous post here).
The frozen raviolis are dropped into boiling water and cooked until they start floating to the top and the water boils again. I do not pour in a colander but remove with a wire scoop so that they don't fall apart.
Dinner is served... these are a lot of work so I only make them once a year but they are a huge hit with the family and always anticipated and appreciated...it is my gift to them! Mangia!!