Ginelli/Bozzo Meat
and Spinach Ravioli Filling
3 pounds of ground chuck/beef
3 pounds of ground pork
3 tbsp minced garlic (6-8 cloves)
2 medium onions
1/3 tsp grated nutmeg
1 tsp each of fresh sage and fresh rosemary chopped
10 boxes of chopped spinach, thawed and dried
1 cup grated Peccorino Romano cheese
1 cup grated Parmigiano cheese
6 beaten eggs
Salt and pepper the meat. Cook the onion, garlic, and meats together
until the meat is no longer pink. Set aside and let cool. Then add
nutmeg and herbs to the meat and mix. In a separate bowl, beat eggs,
then add dried spinach and cheeses and mix. Then blend meat and
other ingredients together and mix thoroughly. The filling can also be
used in lasagna.
Judy’s Grandma Bombaderi’s Ravioli Dough
6 cups of flour 2 eggs
1/8 cup of oil 2 tsp of salt
1 ½ cups of water
Mix the dough using your electric mixer’s dough hook. Mix until
dough forms a nice ball and continue to mix for ten minutes. Wrap
with clear wrap. Let set for a minimum of one hour.
To roll out the dough you will need flour for dusting the flat service
to avoid sticking, a rolling pin, a ravioli roller, and a ravioli cuter.
Don still has an imported board and rolling pin that arrived by boat
after traveling from Europe across the ocean and through the Isthmus
of Panama in the late 1800’s.
Quick Tomato Sauce
(My Calabria by Janet Fletcher, Rosetta Costantino, and Shelley Lindgren)
1 28-ounce can of Italian San Marzano tomatoes with juice
3 tbsp extra virgin olive oil
2 large garlic cloves, halved
5 basil leaves
2 tsp kosher salt
crushed chili flakes (optional)
Heat olive oil in a skillet over medium heat. Add garlic and sauté
until golden in color. Add tomatoes and their juice. Tear basil
leaves in half and add along with the salt. Simmer briskly, stirring
occasionally until you have a thick chunky sauce. Remove garlic
cloves before serving.
You are on your way to a new tradition and
Happy Holidays — Enjoy!!!
GILROY • MORGAN HILL • SAN MARTIN
NOVEMBER/DECEMBER 2017
gmhtoday.com
41