Beef Ravioli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1/2 lbs: Ground beef,
1 each: Small onion, minced
1 each: Garlic clove, minced
1/4 cup: Minced parsley,
2 tbsp: Grated Parmesan cheese,
Salt,
1 each: Egg,
Water,
PASTA DOUGH
2 1/4 cup: Flour,
2 each: Eggs,
1/4 cup: Water,
1 tbsp: Olive or Salad oil,
1 tsp: Salt,
MARINARA SAUCE
2 tbsp: Olive or salad oil,
1 each: Small onion, chopped
1 each: Garlic clove, minced
1 tbsp: Sugar,
2 tsp: Basil,
1 tsp: Salt,
16 ounce: Can Tomatoes,
6 ounce: Can Tomato Paste,
Directions:
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
1/2 ts salt, then egg. Cover and refrigerate groundbeef filling.
PASTA DOUGH: In large bowl, stir 2-1/4 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
Source from luhu.jp
and garlic until all pan juices evaporate, onion is tender, and meat
is browned. Remove skillet from heat; stir in parsley, cheese, and
1/2 ts salt, then egg. Cover and refrigerate groundbeef filling.
PASTA DOUGH: In large bowl, stir 2-1/4 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
Source from luhu.jp