"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beef Ravioli Recipe

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This recipe for Beef Ravioli, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Sunday, December 2, 2007



3 cups flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water

3/4 pound ground beef
1 small onion, finely chopped
10 ounces frozen spinach, well drained
1 egg
1/2 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

32 ounces canned tomatoes
15 ounces tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 tablespoon pepper

1. Make well in center of flour. Add egg yolks, egg 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.

2. While dough rests, make filling.

3. Cook and stir beef and onions over medium heat until beef is light brown and finely crumbled. Drain fat. Squeeze any remaining moisture from spinach. Stir spinach egg, cheese, salt and pepper into filling.

4. 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 to 13" square. Trim edges to 12" square and fold in half. Cover with plastic wrap. Repeat with second part of dough but do not fold in half. Mound 1 tsp beef filling about 1 1/2" apart on dough in checkerboard pattern on dough. Dip pastry brush into water. Brush in straight lines between filling and around dough edges. Unfold folded sheet over filled half. Starting at center, press with fingertip and side of hand around filling edges to seal. Cut pasta between mounds with pastry wheel or knife. Separate squares and place on waxed paper. Repeat twice with remaining dough. Place on cookie sheet to freeze. If frozen, use within 2 weeks.

5. Cook in 6 quarts boiling water with 2 tbl salt. Cook uncovered until tender, 12 to 15 minutes. Stir to prevent sticking.


Break up tomatoes with a fork. Heat tomatoes with remaining ingredients to boiling. Reduce heat. Simmer uncovered, until thickened, about 30 minutes.




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