Side Pannel
Beef Ravioli
Ingredients List
- ----------------------------------FILLING----------------------------------
- 1/2 lb Ground beef
- 1 Small onion, minced
- 1 Garlic clove, minced
- 1/4 c Minced parsley
- 2 tb Grated Parmesan cheese
- Salt
- 1 Egg
- Water
Directions
PASTA DOUGH
2 1/4 c Flour
2 Eggs
1/4 c Water
1 tb Olive or Salad oil
1 ts Salt
MARINARA SAUCE
2 tb Olive or salad oil
1 Small onion, chopped
1 Garlic clove, minced
1 tb Sugar
2 ts Basil
1 ts Salt
16 oz Can Tomatoes
6 oz Can Tomato Paste
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.
2 1/4 c Flour
2 Eggs
1/4 c Water
1 tb Olive or Salad oil
1 ts Salt
MARINARA SAUCE
2 tb Olive or salad oil
1 Small onion, chopped
1 Garlic clove, minced
1 tb Sugar
2 ts Basil
1 ts Salt
16 oz Can Tomatoes
6 oz Can Tomato Paste
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
