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

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