Italian Ravioli


1/2 pound leftover pork, roughly chopped
1/4 pound ground pork, chicken, or turkey
2 ounces Mortadella cheese
3 tablespoons grated Parmesan cheese
A pinch of nutmeg
1 egg, beaten
1 shallot, finely minced
1 garlic clove, thinly sliced
2 tablespoons extra virgin olive oil
1 can chopped tomatoes
1 stick butter
About 1 cup water


Grind the pork shoulder, chicken breast, and sausage in a food processor until the mixture resembles coarse sand. Saute the onion and garlic. Add ground meat and continue cooking at low heat, stirring constantly, for about 20 minutes, until the mixture is fully cooked and reduced. Allow filling to cool, then mix in the beaten egg, Parmesan, and nutmeg. Make certain the filling is completely blended, then cover the bowl and refrigerate for at least half an hour. By the way, this ravioli freezes extremely well. I put the individual raviolis into a ZipLok freezer bag, apportioning just enough in each bag for a couple of servings. The important thing is not to let them dry out before freezing. To serve, just bring a pot of heavily salted water to a rolling boil, drop the raviolis one at a time into the water, and let them cook for about two or three minutes. You don’t need to overcook them, since the filling is already cooked and the pasta should cook almost immediately after it’s thawed.


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