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1/2 tsp. garlic powder 1/2 pkg. frozen chopped spinach (squeezed dry) 3/4 tsp. salt 1/2 C. dry breadcrumbs |
1 lb. ground beef (lean) 2 eggs 2 TB. Romano cheese 1/4 tsp. pepper |
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Brown beef in non-stick skillet, breaking into small pieces. Drain
well and cool. Add spinach, beaten eggs, cheese, salt, pepper and
breadcrumbs. Roll out dough using either a pasta machine or a rolling pin. Roll about 1/8" thick. Using a 4 to 5 inch cookie cutter or a ravioli maker cut out pasta. Fill centers with about a tablespoon of the filling. Fold over circles to make a half-moon shape and seal the edges with the tines of a fork. (If using a ravioli maker, follow mfg. directions.) Dampen the edges before sealing to make a better seal. Boil 7 quarts of water; add 2 TB. salt. Add half of ravioli and cook about 15 minutes. Remove with a slotted spoon and keep warm while cooking the other half in the same water. Serve on warm platter with your favorite sauce and Parmesan cheese. | |
