Recipes
RAVIOLI (OR CANNELLONI) DI MAGRO
10 lbs. Ricotta Cheese
2 lbs. Frozen Spinach
8 Cups of grated parmesan cheese
6 Egg Yolks
6 Whole Eggs
Salt, whitle pepper & nutmeg to taste
2 lbs. Frozen Spinach
8 Cups of grated parmesan cheese
6 Egg Yolks
6 Whole Eggs
Salt, whitle pepper & nutmeg to taste
Boil the fresh spinach, let cool and squeeze all the water out.
Run in food processor until fine.
Mix thorougly with the rest of the ingredients.
Fill the ravioli.