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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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JOSEPHINE'S FAMOUS RAVIOLI

From: Nina Mule Lyons
Primary category: Entrees

From the cookbook: P is for Pasta   


Ingredients:
Filling: One half pound of ground pork
One half pound of ground veal
(You can use all pork, all veal, beef or turkey as well)
One half cup of parmesan / Romano mixed cheese (half and half)
One cup of Ricotta cheese
One egg
One package of chopped Spinach drained and squeezed dry
One large garlic clove pressed
1/4 cup chopped fresh or one teaspoon of dried basil
1/2 teaspoon of salt
Few ground of pepper
5 or 6 grates of fresh nutmeg
Eggroll wrappers
Directions:
Combine the filling mixture ingredients and stir well..

Place egg roll wrapper on board, wet with water place tablespoon of filling in the center, put another wrapper on top and press till the air is out, cut with a biscuit cutter seal. Repeat. Cook in a soft simmering salted water for only 4 or 5 minutes till they float. Remove and sauce with a very light basil marinara and top with cheese.

ingredients(s): basil, garlic, nutmeg, parmesan cheese, pork, ricotta cheese, Romano cheese, spinach, veal,

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