Recipe - Jumbo Ravioli

One half cup Fresh basil leaves
2 lg Eggs
2 tablespoon Olive oil
One half teaspoon Salt
2 cup Allpurpose flour, unsifted
VEAL FILLING:
1 tablespoon Olive oil
1 pound Ground veal
1 small Onion, chopped
1 Clove garlic, minced
2 lg Eggs
One fourth cup Parmesan cheese, grated
2 tablespoon Fresh parsley, chopped
QUICK TOMATO SAUCE:
1 tablespoon Olive oil
1 small Onion, chopped
1 Clove garlic, minced
1 cn Tomato puree (1 Lb, 13 oz)
One half cup Water
1 teaspoon Sugar (OPTIONAL)
1 teaspoon Dried oregano leaves
One half teaspoon Dried basil leaves
One half teaspoon Salt
1 tablespoon Olive oil

BASIL PASTA DOUGH:

Parmesan cheese, grated

Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and
salt. (If using blender, pour into bowl; stir in enough flour to make
stiff dough.) Add 1 One half cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball. Turn dough out
onto lightly floured surface, and knead for a few minutes until smooth and
elastic, adding flour as necessary. If dough was not mixed in food
processor, knead for about 5 minutes. Cut dough in half and shape into
balls. Cover dough with inverted bowl; rest for One half hour.

Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute
until veal is cooked and moisture has evaporated, about 5 minutes. Remove
from heat; cool slightly. In food processor, process meat to a paste. Mix
in eggs, cheese, and parsley; cool.

Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat.
Saute onion and garlic until onion is translucent. Stir in tomato puree and
remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep
warm until ready to use.

Ravioli: On floured surface, roll half of dough into a 12by16 inch
rectangle; set aside on a towel. Roll other half; score into 12 (4 inch)
squares. Mound filling in center of squares. Brush water on scored lines;
lay other rectangle of pasta on top. Press, with fingers, around filling
to seal. Use pastry wheel or knife to cut between the mounds. In a large
saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
cook gently for 5 to 7 minutes, or until edges are tender. Remove with
slotted utensil (spoon or spatula). Serve with tomato sauce and cheese.

Makes 4 servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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