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Meat Ravioli Recipe

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This recipe for Meat Ravioli, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Saturday, November 10, 2007


1/4 lb lean ground meat (Beef or wild game. We prefer game burger because it is leaner and has a more distinctive flavor.)
1/4 lb lean sausage
1 to 2 Garlic cloves crushed and chopped
1/4 cup finely diced onion
1 egg
1/4 cup Fresh Parmesan cheese
Parsley, salt, pepper

Ravioli Dough:
4 cups flour
1/4 teas salt
2 eggs
1 Tbl olive oil
2/3 to 1 cup water
1 egg yolk
1 teas milk

For Meat Filling: Mix all ingredients together in a large bowl. Set in refrigerator. (Mix meat filling before you make the ravioli so the flavors blend)

For Ravioli: Mix flour and salt in large bowl. Combine eggs, oil and 2/3 cup water in small bowl; Whisk thoroughly. Gradually stir egg mixture into flour mixture with fork. Add enough of remaining 1/3 cup water, 1 tablespoon at a time, to form firm but pliable dough.
Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; let rest 10 minutes.
Unwrap dough and knead briefly on lightly floured surface; divide into 4 pieces. Using lightly floured rolling pin, roll out 1 dough piece to 1/16 inch thickness on lightly floured surface. (Keep remaining dough pieces wrapped in plastic wrap to prevent drying) Cut dough into 4-inch wide strips. Place teaspoonfuls of meat filling along top half of each strip at 2 inch intervals.
Whisk egg yolk and milk in small bowl. Brush dough on long edge and between filling with egg-milk mixture.
Fold dough up over filling; press firmly between filling and along long edge to seal, making sure all air has been pushed out.
Cut ravioli apart with fluted pastry wheel, or with pizza cutter. (take fork to seal edges if using pizza cutter, pastry wheel will seal as it cuts.) Repeat with remaining dough, filling and egg-milk mixture.
Cook ravioli, about 1/4 at a time in large pot of boiling salted water 3 to 5 minutes just until al dente. Remove with slotted spoon; drain well.
Add ravioli to sauce of your choice, and bring sauce and ravioli to boil over medium-high heat; reduce heat to medium-low. Simmer, uncovered, 6 to 8 minutes until heated through. Sprinkle with parsley and Parmesan cheese Serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
These ravioli freeze well. Set on cookie sheets and freeze. Store in air tight container. Use within 3 to 4 months.

You can use this recipe to make cheese ravioli. Just make a filling using your favorite cheeses finely grated and blended with herbs and an egg.




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