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|Recipe contributed by Phil and Jackie Cicconi
- 1 1/2 pounds of pork
- 1 1/2 pounds of chicken breast
- 1/2 cup of chopped green olives
- 2/3 cup of parmesan cheese
- 2 eggs, beaten
- 1 lemon rind, grated
- 1 teaspoon of freshly-grated nutmeg
- 1 teaspoon of cinnamon
- 1/2 teaspoon allspice
- Salt to taste, be careful, the cheese and olives are salty
Cook the pork and chicken breast in your favorite tomato gravy recipe. Do not substitute any other meats such as beef or lamb. If you do, you run the risk of altering the flavor. Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor. Add the remaining ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.
Use your favorite recipe for pasta dough and ensure it is rolled out thinly. Place a generous teaspoon of the meat filling in the center of a three-inch square, fold and crimp edges with a fork. Fry the ravioli in 1/2-inch of canola oil until the dough is golden brown. Coat them on both sides with granulated sugar and serve.
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