Ravioli di Manzo e Spinace

A delicious Italian dish, Ravioli di Manzo e Spinace (rah-veh-ohlay dee mahn-zoh ay spin-ah-chch) is worth the time it takes Although generally eaten as a first course, served in sufficient filling supper dish.

2 tablespoons olive oil

1 small onion, finely chopped

2 lb. fresh tomatoes, blanched, peeled, seeded and chopped

14 oz. canned peeled Italian tomatoes

2 ½ oz. tomato puree

2 teaspoon dried basil teaspoon dried oregano

1 teaspoon sugar

2 teaspoon salt

2 teaspoon black pepper

1 tablespoon butter IV tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

8 oz. lean veal, finely minced

6 oz. fresh spinach, cooked, drained and finely chopped

1 oz. Parmesan cheese, finely grated

1 tablespoon double cream

2 eggs, well beaten

½ teaspoon grated nutmeg

1 teaspoon salt

½ teaspoon black pepper

8 oz. bought or home-made ravioli pasta, rolled out INTO 2 thin sheets

2 oz. Pecorino cheese, grated

1 tablespoon chopped fresh parsley

First make the tomato sauce. In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Stir in the fresh and canned tomatoes with the can juice, the tomato puree, basil, orcgano, sugar, salt and pepper, and bring to the boil. Reduce the heat to low, cover the pan and simmer the sauce, stirring occa- sionally, for 40 minutes or until it is very thick. Remove the pan from the heat and set aside.

Meanwhile, make the filling. In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the meat to the pan and cook, stirring occasionally, for 8 to 10 minutes or until it is lightly browned. Add the spinach and, stirring frequently, cook for 5 to 8 minutes or until the juices have evaporated.

Remove the pan from the heat and transfer the meat and spinach mixture to a medium-sized bowl. Add the Parmesan, cream, eggs, nutmeg, salt and pepper and stir well to mix. The filling is now ready to use.

Fill, cook and drain the ravioli according to the instructions given in the basic recipe.

Preheat the grill to high.

Transfer the cooked ravioli to a warmed, flameproof serving dish and pour over the tomato sauce.

Sprinkle the Pccorino cheese over the tomato sauce and place the dish under the grill . Grill for 5 minutes or until the cheese has melted and is golden.

Remove the dish from the heat, sprinkle over the parsley and serve immediately.

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