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  • White Ravioli
    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. Bring a large pot of salted water to a boil and place ravioli carefully into the water. Test ravioli for doneness and carefully remove cooked ravioli from water using a hand strainer to avoid breaking them.

    Have standing by, a large, flat dish of grated parmesan cheese. Place the ravioli in the dish and coat each one individually top and bottom with cheese and place on a large, flat serving platter. Do not put ravioli on top of each other for they will stick together. Dust the ravioli with ground cinnamon and serve.

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