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Meat Filled Ravioli

2 lb Boneless veal
2 lb Lean pork butt
3 lb Chicken
1 c Spinach; cooked, drained and chopped
1 c Grated Italian cheese
4 Eggs; well beaten
1/2 Loaf Italian "dry" bread
1 ts Cinnamon
2 Stalks celery
1 lg Onion
2 tb Salt
Grated rind of 2 lemons


Dough
12 Eggs
10 c Flour (or more if needed)
1/2 c Milk
1/2 c Butter; melted


Filling: Place veal, pork, chicken, celery, onion and salt in 6 quarts of cold water. Bring to a boil. Skim foam that forms on top. Simmer until meat is tender. Remove meat from stock. Reserve stock. Chop meats into extra fine pieces. Add remain- ing ingredients and mix well. Refrigerate. Dough: Follow Basic Noodle Dough procedure, using the above ingredients. Filling is sufficient for approximately 500 Ravioli. To make Ravioli, follow procedure for Mimi's Ravioli.


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