Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1/2 lb Ground beef 2 tb Grated Parmesan cheese
1 ea Small onion, minced Salt
1 ea Garlic clove, minced 1 ea Egg
1/4 c Minced parsley Water

------------------------PASTA DOUGH-----------------------------
2 1/4 c Flour 1 tb Olive or Salad oil
2 ea Eggs 1 ts Salt
1/4 c Water

-----------------------MARINARA SAUCE----------------------------
2 tb Olive or salad oil 2 ts Basil
1 ea Small onion, chopped 1 ts Salt
1 ea Garlic clove, minced 16 oz Can Tomatoes
1 tb Sugar 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.

Source: Unknown
Submitted By DOROTHY FLATMAN On 01-17-95

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