See Also: bloom(2)(dictionary)
bloom(4)(dictionary)
bloom(3)(dictionary)
bloom(1)(dictionary)
bloom(medicine)
bloom syndrome(medicine)
Bloom's syndrome(medicine)
Bloom, David(medicine)
Bloom, Harold(encyclopedia)
water bloom(encyclopedia)

Four-Meat Ravioli (recipes) and bloom(4) (iou)


Four-Meat Ravioli (recipes)


Four-Meat Ravioli

Yield: Makes 6 servings



Ingredients:



Four-Meat Filling (recipe follows)

Plum Tomato Sauce (recipe follows)

4cups all-purpose flour

1/4teaspoon salt

2whole eggs

1tablespoon olive oil

2/3to 1 cup water

1egg yolk

1teaspoon milk

1tablespoon chopped fresh parsley

Freshly grated Parmesan cheese

Fresh rosemary sprig for garnish









Preparation:





1.Prepare Four-Meat Filling; refrigerate.2.Prepare Plum Tomato Sauce; set aside.3.For dough, mix flour and salt in large bowl. Combine 2 whole eggs, oil and 2/3 cup water in small bowl; whisk thoroughly. Gradually stir egg mixture into flour mixture with fork. Add enough of remaining 1/3 cup water, 1 tablespoon at a time, to form firm but pliable dough.4.Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; let stand 30 minutes.5.Unwrap dough and knead briefly (as described in step 4) on lightly floured surface; divide into 4 pieces. Using lightly floured rolling pin, roll out 1 dough piece to 1/16-inch thickness on lightly floured surface. (Keep remaining dough pieces wrapped in plastic wrap to prevent drying.) Cut dough into 4-inch-wide strips. Place teaspoonfuls of Four-Meat Filling along top half of each strip at 2-inch intervals.6.Whisk egg yolk and milk in small bowl. Brush dough on long edge and between filling with egg-milk mixture. Fold dough over filling; press firmly between filling and along long edge to seal, making sure all air has been pushed out.7.Cut ravioli apart with fluted pastry wheel. Repeat with remaining 3 dough pieces, filling and egg-milk mixture.8.Cook ravioli, 1/4 at a time, in large pot of boiling salted water 3 to 5 minutes or just until al dente. Remove with slotted spoon; drain well. Add ravioli to reserved sauce. Bring sauce and ravioli to a boil over medium-high heat; reduce heat to medium-low. Simmer, uncovered, 6 to 8 minutes until heated through. Sprinkle with parsley and cheese. Garnish, if desired. Serve immediately.







Four-Meat Filling



Ingredients:



5ounces fresh spinach, cleaned, cooked and squeezed dry

2boneless skinless chicken breasts (about 4 ounces each), cooked

3ounces prosciutto or cooked ham

1-1/2ounces hard salami

1clove garlic

6ounces ground beef

1/2cup chopped fresh parsley

2eggs

1/4teaspoon ground allspice

1/4teaspoon salt









Preparation:





1.Mince spinach, chicken, prosciutto, salami and garlic; combine in medium bowl with beef, parsley, eggs, allspice and salt. Mix well.







Plum Tomato Sauce



Ingredients:



1/3cup butter or margarine

1clove garlic, minced

1can (28 ounces) Italian plum tomatoes, undrained

1can (8 ounces) tomato sauce

3/4teaspoon salt

1/2teaspoon ground allspice

1/2teaspoon dried basil

1/2teaspoon dried rosemary, crushed

1/8teaspoon black pepper









Preparation:





1.Heat butter in large saucepan over medium heat until melted and bubble; cook and stir garlic in hot butter 30 seconds. Press tomatoes with juice through sieve into garlic mixture; discard seeds. Stir in tomato sauce, salt, allspice, basil, rosemary and pepper.2.Cover and simmer 30 minutes. Uncover and simmer 15 minutes more or until sauce thickens, stirring occasionally.











bloom(4) (iou)



bloom verb2 trans. [blu:m] E19.
[from BLOOM noun2.]
Make (iron etc.) into blooms. Chiefly as blooming verbal noun.