Ravioli Ready for the Freezer I have published the recipe for my ravioli here on my blog previously-->> Ravioli I wanted to do more of a step by step method with some photos from my 'test kitchen' here. Hope this helps! Ravioli Filling: 1 lb Top Round Steak, trimmed 6 Slices (about half baguette) French Bread 4 - 5 Cloves Garlic or equivalent minced garlic 1 T Olive Oil 1 Can Spinach, drained 1 C Chicken Broth 3 Eggs, beaten 1 t Nutmeg 1 t Ground Cloves 1 t Salt 1/2 C Parmesan Cheese 1 C Fresh Parsley, chopped or 2-2 1/2 T dried Heat the olive oil in a frying pan over low heat and add the garlic. Stir for a few minutes, being careful not to burn the garlic. Cut up the round steak and add to pan. Add salt and pepper. Cook until well done. Remove steak from pan and set aside. Add chicken broth to plan and deglaze. Remove from heat. Browning the round steak Put 4 pieces of bread into pan. Remove. Squeeze ou
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