Recipe - Beef Ravioli

FILLING
One half pound Ground beef
1 Small onion, minced
1 Garlic clove, minced
One fourth cup Minced parsley
2 tablespoon Grated Parmesan cheese
Salt
1 Egg
Water

PASTA DOUGH
2 One fourth cup Flour
2 Eggs
One fourth cup Water
1 tablespoon Olive or Salad oil
1 teaspoon Salt

MARINARA SAUCE
2 tablespoon Olive or salad oil
1 Small onion, chopped
1 Garlic clove, minced
1 tablespoon Sugar
2 teaspoon Basil
1 teaspoon Salt
16 ounce Can Tomatoes
6 ounce Can Tomato Paste

FILLING: In 10inch skillet over mediumhigh 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 One half ts
salt, then egg. Cover and refrigerate groundbeef filling. PASTA DOUGH: In
large bowl, stir 2One fourth cups flour with remaining ingredients to make a
stiff dough. On wellfloured 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
2inch 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 mediumlow 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini