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Recipe for cooking ravioli

Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta


Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 ounce) pkg. frozen chopped
    spinach, thawed and well drained
1 egg
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
6 quarts water
2 Tbsp. salt

Prepare Tomato Sauce and Ravioli Dough.

While dough is resting, cook and stir beef and onion over med. heat until beef is light brown and finely crumbled; drain. Squeeze any remaining moisture from spinach. Stir spinach, egg, cheese, 1 tsp. salt and pepper into beef and onion.

Divide dough into 6 equal parts. Cover dough with plastic wrap to prevent drying. Roll one part of the dough as thin as possible on lightly floured surface into about 13-in. square or rectangular. Trim edges to make a 12-in. square or rectangular. Fold in half, and cover with plastic wrap. Repeat with a second part of dough, but do not fold.

Mound about 1 tsp. beef filling about 1 1/2 in. apart in checkerboard patter on unfolded sheet of dough; make 16 mounds. Dip pastry brush into water; brush in straight lines between filling mounds and around edge of dough. Unfold folded sheet of dough over filled half. Starting at center, press with fingertips and side of hand between mounds of filling and around edges to seal. Cut pasta between mounds into square or rectangles with knife. Separate square or rectangles; place on wax paper. Repeat twice with remaining dough to make 48 square or rectangles.

Heat water and 2 Tbsp. salt to boiling in large kettle. Add ravioli; stir to prevent sticking. Cook uncovered or without a lid until tender, about 12 mins.; remove to colander with slotted spoon.

Serve with Tomato Sauce.

Makes 48 ravioli.

* 1 c. butter, melted, and 1/2 c. grated Parmesan cheese can be substituted for the Tomato Sauce; toss with ravioli.

Tomato Sauce
2 (16 ounce) cans tomatoes
    (with liquid)
1 (15 ounce) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 tsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper

Break up tomatoes with fork. Heat tomatoes and remaining ingredients to boiling; reduce heat. Simmer uncovered or without a lid until thickened, about 1/2 an hour.

Ravioli Dough
3 c. flour
3 egg yolks
3 eggs
1 Tbsp. salt
1/4 to 1/2 c. water

Make a well in center of flour. Add egg yolks, eggs and salt; mix thoroughly with fork. Mix in water, 1 Tbsp. at a time, until dough forms a ball. Turn dough onto well-floured cloth-covered board; knead until smooth and elastic, about 5 mins. Cover; let rest 10 mins.

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