Ravioli
Ravioli
Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 oz) package frozen chopped
spinach, thawed and well drained
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
6 quarts water
2 tablespoons salt
Prepare Tomato Sauce and Ravioli Dough
While dough is resting, cook and stir beef and onion over medium heat until beef is light brown and finely crumbled; drain
Squeeze any remaining moisture from spinach
Stir spinach, egg, cheese, 1 teaspoon 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-inch square
Trim edges to make a 12-inch square
Fold in half, and cover with plastic wrap
Repeat with a second part of dough, but do not fold
Mound about 1 teaspoon beef filling about 1 1/2 inches 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 squares with knife
Separate squares; place on wax paper
Repeat twice with remaining dough to make 48 squares
Heat water and 2 tablespoons salt to boiling in large kettle
Add ravioli; stir to prevent sticking
Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon
Serve with Tomato Sauce
Makes 48 ravioli
* 1 cup butter, melted, and 1/2 cup grated Parmesan cheese can be substituted for the Tomato Sauce; toss with ravioli
Tomato Sauce
2 (16 oz) cans tomatoes
(with liquid)
1 (15 oz) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Break up tomatoes with fork
Heat tomatoes and remaining ingredients to boiling; reduce heat
Simmer uncovered until thickened, about 30 minutes
Ravioli Dough
3 cups all-purpose flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water
Make a well in center of flour
Add egg yolks, eggs and salt; mix thoroughly with fork
Mix in water, 1 tablespoon at a time, until dough forms a ball
Turn dough onto well-floured cloth-covered board; knead until smooth and elastic, about 5 minutes
Cover; let rest 10 minutes
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