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1
For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough.
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2
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes.
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3
Wrap in plastic wrap and set aside.
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4
Preheat the oven to 350 degrees F.
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5
For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour.
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6
Let cool.
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7
Add the spinach, then grind ingredients in a meat grinder with a fine grind.
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8
Add the eggs and cheese, and mix well, to create a paste-like texture.
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9
Roll out the dough on a floured surface using a rolling pin.
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10
Make a large, very thin layer of dough.
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11
Spread out a thin layer of filling on half of one side of the dough, using a spatula.
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12
Fold the dough end over the filling side of the dough.
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13
Mark the filled dough with a ravioli marker (ravioli rolling pin).
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14
Cut ravioli out using a ravioli cutter.
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15
Freeze until hard.
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16
To bread the ravioli: Make an egg wash by mixing together the eggs and the milk.
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17
Add the ravioli to the wash, then dip in the seasoned bread crumbs.
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18
Refreeze until ready to fry.
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19
Preheat a deep fryer to 350 degrees F.
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20
Fry the ravioli until golden brown.
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21
Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
