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Ravioli filled with meat and cheese

Makes 200 ravioli:
Serves 16-18 if served in broth and 2 dozen if served in sauce.

2 tbls butter
1/4 pound lean pork loin, cubed
salt and pepper
5 1/2 ounces chicken breast, cubed
3 tbls mortadella, finely chopped
1 1/4 cup ricotta
1 egg yolk
1 cup Parmesan cheese
1/2 tsp nutmeg
Pasta dough

Melt the butter in a skillet over medium heat. Just as the foam
gegins to subside, add the pork, seasoning it with 1/2 tsp salt
minutes, browning it on all sides. Remove from the pan and set
aside.

Add the chicken to the pan and cook it, adding salt and pepper.
It will cook very quickly. Remove from pan and set aside with the
pork.

When the chicken and pork are cool, chop them as fine as possible.
(Do not use a blender or machine-grind them) The texture of the
meat should come through. Put the chopped meat into a bowl and
combine it with the mortadella, ricotta, egg yolks, grated cheese
and nutmeg. Mix thoroughly until allthe ingredients are evenly
amalgamated. Taste and correct for salt.

You are now ready for stuffing the ravioli.

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