- Dough
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2 cups flour
1-2 eggs
dash salt
enough water for stiff dough
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- Filling
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1/2 cup ground filberts (hazelnuts)
1/4 cup bread crumbs
1/2 egg
1 clove garlic, crushed
1 tsp. oregano
1/2 small onion
1/4 bunch spinach, or 5 oz. frozen spinach
1/2 Tbs. beef bullion (optional)
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Mix and knead dough and let rest 20 minutes. Bake ground nuts in oven until just beginning to brown. Chop rest of filling ingredients
in food processor, then add nuts. Roll out dough into a thin sheet. Use ravioli maker, or
mark 2" squares on flat dough and place 1 tsp. filling in half of squares, then fold over
rest of dough and cut squares. It's a good idea to press edges of filled ravioli with a fork
to seal them. Let ravioli dry for at least 1 hour. Boil until tender. Pour tomato sauce, or
tomato based spaghetti sauce, over ravioli and serve, or bake for 1/2 hour, then serve.
Freezes well.
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