Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took first place in the State Journal’s vegetables category in 1956 and was submitted by Mrs. Harry Flemming of Madison.

Green ravioli

1 pound spinach

2 teaspoons bread crumbs

Salt and pepper to taste

½ teaspoon nutmeg

Flour

1 can tomato sauce

Bacon strips

Cook spinach and squeeze until very dry. Put through food chopper. Add crumbs, nutmeg, salt, and pepper. Mix well and shape into small balls, using one teaspoon for each. Put flour into large mixing bowl. Swirl balls in flour until they are coated. Cook in a large saucepan of salted, boiling water until they float. Serve on a platter with tomato sauce surrounded by crisp bacon.

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