Grandma Chiesa's Ravioli

Total Time: 2 hrs 6 mins Preparation Time: 2 hrs Cook Time: 6 mins

Ingredients

• Servings: 10
• 1 lb ground beef
• 1 lb fine ground lamb
• 1 vidalia onion, diced
• salt
• pepper
• 2 (1 lb) packages fresh spinach
• 2 lbs ricotta cheese, drain if very watery
• 1 egg
• 1 egg, beaten for sealing wrappers
• 120 wonton wrappers
• cornmeal, for sprinkling

Recipe

• 1 sauté onions until translucent.
• 2 add lamb and beef, salt, and pepper.
• 3 sauté until cooked.
• 4 break up ground meat into small pieces (i use a potato masher during sauté).
• 5 add 2 minced garlic cloves and cook another two minutes.
• 6 let cool.
• 7 lightly sauté spinach in butter or olive oil.
• 8 salt very lightly.
• 9 chop spinach up.
• 10 squeeze out excess water.
• 11 you can use two packages of whole leaf frozen spinach cooked with butter and a little salt.
• 12 mix ricotta and egg together.
• 13 mix all above in a large bowl.
• 14 put a small teaspoon of filling in wrapper and brush edges of dough with egg using pastry brush.
• 15 put another wrapper on top and press edges flat together to seal.
• 16 place two sheets of waxed paper in the bottom of a large tupperware container.
• 17 sprinkle paper with corn meal.
• 18 lay one layer of ravioli on waxed paper in container.
• 19 do not overlap ravioli.
• 20 sprinkle ravioli with cornmeal.
• 21 add another 2 layers of waxed paper to container.
• 22 sprinkle with cornmeal.
• 23 keep going until you're done.
• 24 they stack well, and they freeze well.
• 25 to cook, simmer 4-6 minutes in boiling water.