Beef ravioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| 1 | each | Small onion, minced |
| 1 | each | Garlic clove, minced |
| ¼ | cup | Minced parsley |
| 2¼ | cup | Flour |
| 2 | eaches | Eggs |
| ¼ | cup | Water |
| 2 | tablespoons | Olive or salad oil |
| 1 | each | Small onion, chopped |
| 1 | each | Garlic clove, minced |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Grated Parmesan cheese |
| Salt | ||
| 1 | each | Egg |
| Water | ||
| 1 | tablespoon | Olive or Salad oil |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Basil |
| 1 | teaspoon | Salt |
| 16 | ounces | Can Tomatoes |
| 6 | ounces | Can Tomato Paste |
Directions
FILLING
PASTA DOUGH
MARINARA SAUCE
FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and ½ ts salt, then egg. Cover and refrigerate groundbeef filling.
PASTA DOUGH: In large bowl, stir 2-¼ cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces.
On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling.
Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.
Source: Unknown
Submitted By DOROTHY FLATMAN On 01-17-95