Beef Ravioli Recipe

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Beef Ravioli Ingredients

FILLING

1/2 lb ground beef
1 each small onion, minced
1 each garlic clove, minced
1/4 cup minced parsley
2 tbsp grated parmesan cheese
1 salt
1 each egg
1 water

PASTA DOUGH

2 1/4 cup flour
2 each eggs
1/4 cup water
1 tbsp olive or salad oil
1 tsp salt

MARINARA SAUCE

2 tbsp olive or salad oil
1 each small onion, chopped
1 each garlic clove, minced
1 tbsp sugar
2 tsp basil
1 tsp salt
16 oz can tomatoes
6 oz can tomato paste

A Recipe for
Beef Ravioli

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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This Beef Ravioli recipe is one of many in our Ethnic Category.

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This Recipe for Beef Ravioli is one of thousands in the Recipes-to-go Ethnic Cookbook.

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Beef Ravioli Recipe
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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

This is a recipe for Beef Ravioli from the recipe cookbook of Recipes-to-go (Ethnic)

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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

Beef Ravioli

All happiness depends on a leisurely breakfast.
John Gunther

Beef Ravioli Directions

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

Serves: 4

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