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2 or 3 lbs. ricotta cheese 5 or 6 eggs 1 or 1 1/2 c. cooked and chopped endive 2 or 3 lbs. lean ground chuck 1 or 1 1/2 c. Romano grated spaghetti cheese salt to taste Add just enough olive oil to cover skillet. Add ground chuck and cook slowly until all oil is absorbed and meat is lightly browned--not fried. Add salt and cool. When cool, in large bowl mix well meat, cheeses, eggs, and endive. Add salt to taste. Fill your partially cooked shells, place in pan with favorite sauce and bake or place on ravioli noodle dough, pinch closed, boil until done and serve with favorite sauce. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |