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Ravioli 04

Ravioli 04 is built on Parmesan Cheese, Salt, Water, and Olive Or Salad Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 tsp
• 1/3 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   In 10" skillet over medium-high heat, cook beef, onion and garlic until meat is browned.

2. 2

   Remove from heat; stir in parsley, cheese and salt, then egg; cover; refrigerate.

3. 3

   Prepare pasta dough; cut into 4 pieces.

4. 4

   On floured surface with floured rolling pin, roll one piece into 12"x 8" rectangle. (Keep remaining dough covered.) With dull edge of knife, lightly mark dough into twenty-four 2" squares; place a scant teaspoonful of filling in center of each.

5. 5

   Roll second piece into 12"x 8" rectangle; place over filling.

6. 6

   Press around filling and along edges.

7. 7

   With pastry wheel or knife, cut into 24 ravioli; place on floured, clean cloth towel.

8. 8

   Repeat with remaining dough and filling.

9. 9

   Let ravioli dry 30 minutes.

10. 10

    Bring 6 qts. water to a boil.

11. 11

    Add ravioli; stir gently to separate pieces; return to boiling; reduce heat to medium; cook until tender but firm, about 5 minutes.

12. 12

    Drain.

13. 13

    In a large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough.

14. 14

    On a well-floured surface knead dough until smooth and not sticky, about 20 times.

15. 15

    Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 lb.