Ingredients: |
Ingredients: Ravioli Sauce:
¾ lb. ground beef
¼ lb. ground pork
1 Tbsp. olive oil
1 Tbsp. fresh parsley, chopped
27 to 29 oz. canned whole tomatoes
1 can tomato paste
2 cups water
Ravioli Dough:
3 eggs, plus 1 for egg wash
2 cups all-purpose flour, plus more for dusting
1½ tsp sea salt
2 Tbsp. olive oil
1 tsp. water for egg wash
Ravioli Cheese Filling:
1 lb. ricotta cheese
2 eggs
2 Tbsp. fresh parsley, chopped
¾ cup parmesan cheese, grated
½ tsp. salt
¼ tsp. pepper
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Directions: |
Directions:Ravioli Sauce:
Fry the ground pork and ground beef in olive oil until well browned. Add salt and pepper to taste. Place meat, drippings, and the other ingredients into a 4-quart saucepan. Add 2 cups of water and simmer for 1½ hours. Serve sauce over the ravioli.
Ravioli Dough:
While sauce is cooking, make the ravioli dough. In a medium bowl, whisk together flour and salt. Make a well in the center of the flour. Add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes.
Form into a ball and leave it to rest in the bowl, covered with plastic wrap for 30 minutes.
Turn the dough onto a lightly floured board to knead. Knead until smooth.
Cut the dough into short strips and roll with a rolling pin into thin sheets. Cut circles out of the dough using a cookie cutter or a glass.
Make an egg wash, by beating an egg with 1 tsp. of water.
Place 1 tsp. of filling in the center of half of the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around.
To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2 to 3 minutes. Once they float to the top, they are done. Drain the pasta and toss with the olive oil or sauce.
Ravioli Cheese Filling:
In a medium bowl, mix all ingredients thoroughly.
When the sauce is done, cook the ravioli, and serve. |
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