Homemade Ravioli

posted by Pat T 08-17-98 7:42 AM

Homemade Ravioli

1 Tbsp. olive oil
1 clove garlic, minced
1 small onion, chopped fine
1/2 lb. ground beef
1 (10 oz.) pkg. frozen, chopped spinach
1/2 c. cooked chicken, chopped
fine or ground
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. rosemary
1/8 tsp. salt
dash of pepper
1 egg
2 Tbsp. bread crumbs, finely crushed
1/2 cup Parmesean cheese

Filling: Saute onion and garlic in oil, about 5 minutes. Add beef; fry until crumbled fine and brown. Drain. Add spinach, following package directions cook, uncovered, over medium heat until spinach is thawed and liquid is evaporated. Remove from heat; stir in chicken. Add rest of ingredients; mix well. Set aside.

4 c. flour
1 tsp. salt
5 eggs
2 Tbsp. olive oil or salad oil

Combine 3 1/2 cups of the flour, salt, eggs and oil. Stir until combined in stiff ball. Knead on floured board (rest of flour), working in any loose particles of dough until pliable. Form into ball; let rest in covered bowl 30 minutes.

Divide dough in half. Roll out half at a time to very thin sheet. Fold in half. Crease middle; unfold. Cover 1/2 of this layer with filling. Fold 2nd half over filling. Roll over this filled dough with ravioli pin, pressing firmly to seal dough layers to enclose filling. Repeat with other dough ball. You can freeze ravioli at this point if you want.

If you don't have ravioli pin, use cookie cutter or pizza wheel or knife. (Crimp edges of dough with fork to seal in the filling.)

To cook ravioli: drop into gently boiling salted water, returning to boil for 8 to 10 minutes until pasta is clear. Cover with hot sauce and serve.

3 Tbsp. olive oil
2 large onions, chopped
2 cloves garlic, chopped fine
2 medium carrots, grated

Saute all 5 minutes. Add 1/2 pound ground beef and brown. Drain. Add:
1 (10 oz.) can beef bouillon
2 cans (1 lb. 1 oz.) chopped
whole tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. salt
2 1/2 tsp. oregano
2 1/2 tsp. rosemary
2 1/2 tsp. sugar
2 Tbsp. basil
1/4 tsp. pepper
1 small can mushrooms or fresh ones

Boil all gently 1 1/2 hours or until sauce is thick. All can be frozen and served later. Be sure and freeze ravioli separately first and then put together or they will stick together.

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