Ravioli with Tomato Sauce
Recipe supplied by BigBarn
1 bay leaf
2tbsp spinach, cooked and chopped
salt & pepper
Parmesan cheese to taste
6tbsp plain flour
1/2 calfs or pigs brain
1/2 small onion
1oz butter 30g
2 rashers lean bacon
a little cooked chicken or meat
Start with the dough using the flour, two of the eggs and all the salt. Put the dough on a floured board and knead well until smooth. Cover with a cloth and let it stand to dry a little. Cut it in half and roll it into two thin sheets.
Make the filling. Wash and remove all the blood from the brain in cold water, drain and dry. Slice the onion and fry it in the butter. Add the bacon, brain, chicken, bay leaf, spinach, salt, pepper and stock, and cook gently for about 30 minutes. Remove the bay leaf and pass the mixture through a fine mincer, place it in a basin, add the yolk from the third egg, cheese, and mix into a thick paste.
Dampen the sheets of dough with the remaining beaten egg white. Drop 1/2tsp of stuffing about 1in apart on one sheet. Cover with the other sheet of dough. Press well together around each heap of filling, and cut into 1in squares. In order that the ravioli wonÕt open during the cooking ensure the edges should are sealed pressing between finger and thumb.
Boil for about 20 minutes in a large saucepan of boiling water. Drain well, serve with tomato sauce and sprinkle grated Parmesan cheese on top.