Mock Ravioli
from Traditions...
A Taste of the Good Life
INGREDIENTS for Sauce:
1 medium onion, chopped
1 garlic clove, pressed
1-1/4 cups plus 1 Tablespoon olive oil
1-1/2 pounds ground round
2 (14 ounce) jars prepared spaghetti sauce (Ragu, etc.)
3/4 cup beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 pound mushrooms, sliced and sauteed in 3 Tablespoons
butter or
1 (2-1/4 ounce) can sliced mushrooms, drained
INGREDIENTS for Filling:
2 (10 ounce) packages frozen chopped spinach
1/2 cup bread crumbs
1/2 cup finely chopped parsley
1 cup grated fresh Parmesan cheese
1 teaspoon sage
4 eggs, well beaten
Dash of nutmeg
1/2 pound bow pasta, cooked and drained
(use lasagne noodles if you cannot find bow pasta)
TO PREPARE:
Saute onion and garlic in olive oil. Add meat, brown and drain. Add
spaghetti sauce, broth, basil, thyme and mushrooms. Simmer, covered, for 1
hour. Stir occasionally. Cook spinach and drain. Mix spinach, bread
crumbs, parsley, 1/2 cup of Parmesan cheese, sage, eggs, and a dash of
nutmeg. Combine to form a thick paste. Cook and drain the pasta.
To assemble: Grease a 3 quart casserole. Layer in casserole dish as
follows: sauce, pasta, filling. Repeat. Finish the top with a layer of
pasta, then sauce. Sprinkle with remaining 1/2 cup Parmesan cheese. Cook
at 350 degrees, covered, for 45 minutes.
SERVINGS: 6 to 8
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there is little value in pointing them out."
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