Sunday, August 21, 2011

Making Homemade Ravioli (ITALY)

Great Recipe from The National Grange Cookbook

I made this for dinner after the First day of School on Thursday night. Takes a little time but turned out great.

1 pound ground Italian Sausage
1 small onion, finely chopped
2 tsp parsley chopped
1 cup basil chopped
1/2 cup bread crumbs
1/2 cup Parmesan Cheese
Salt and Pepper to Taste
3 eggs, slightly beaten
1 recipe Ravioli Dough
1 Recipe Ravioli Sauce
Parmesan Cheese

Brown Sausage with onion, garlic and parsley in skillet, stirring frequently. Combine with Basil, bread crumbs, 1/2 cup Parmesan Cheese, salt and pepper in a bowl. Mix well. Add enough egg to bind. Drop by teaspoons 2 inches apart onto 1 rectangle Ravioli Dough. Top with Remaining Ravioli Dough. Press around Mounds of filling to form squares. Cut squares apart with pastry cutter. Drop into 8 quarts of boiling water - salted. Cook for 15 to 20 minutes; drain. Place in Serving Bowl and pour Ravioli Sauce over top and sprinkle with additional Parmesan Cheese.

Ravioli Dough:

3 cups Flour
1/4 tsp salt
2 eggs
2 T butter

Sift flour and salt into bowl; make well in center. Place eggs and butter in well. Mix thoroughly. Add about 1 cup warm water gradually to make stiff dough. knead on floured surface until smooth. Let rest, covered for 10 minutes. Divide into 2 portions. Roll each portion into thin rectangle on floured surface.

Ravioli Sauce

1 1/2 pounds ground beef
1 large onion chopped
3 cloves garlic minced
1/4 cup olive oil
1/4 cup tomato paste
4 medium cans tomato sauce
2 tsp chopped parsley
1 tsp each of Rosemary, allspice,
1/2 tsp each of Celery salt, Thyme
3 Tablespoons Worcestershire sauce

Brown Ground beef with onion and garlic in olive oil in saucepan, stirring frequently. Stir in tomato paste blended with 1 1/2 cups hot water. Add remaining ingredients; mix well. Simmer for 2 to 3 hours, adding water as necessary for desired consistency.

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