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pasta

Ravioli
Lillian Pizzichini

DOUGH
4 C. flour
1/2 tsp. salt
4 eggs
9 TB cold water
Place flour in a large bowl, make a well in center. Add eggs and half the water. Starting in the center beat eggs and water and gradually combine the flour adding the rest of the water to make stiff dough. Remove from bowl and knead on a well-floured surface until dough is smooth and elastic. Oil the surface of the ball of dough very slightly. Place in a bowl, cover, and let rest for 15 minutes.

FILLING
1/2 tsp. garlic powder
1/2 pkg. frozen chopped spinach
(squeezed dry)
3/4 tsp. salt
1/2 C. dry breadcrumbs
1 lb. ground beef (lean)
2 eggs
2 TB. Romano cheese
1/4 tsp. pepper

Brown beef in non-stick skillet, breaking into small pieces. Drain well and cool. Add spinach, beaten eggs, cheese, salt, pepper and breadcrumbs.
Roll out dough using either a pasta machine or a rolling pin. Roll about 1/8" thick. Using a 4 to 5 inch cookie cutter or a ravioli maker cut out pasta. Fill centers with about a tablespoon of the filling. Fold over circles to make a half-moon shape and seal the edges with the tines of a fork. (If using a ravioli maker, follow mfg. directions.) Dampen the edges before sealing to make a better seal.
Boil 7 quarts of water; add 2 TB. salt. Add half of ravioli and cook about 15 minutes. Remove with a slotted spoon and keep warm while cooking the other half in the same water. Serve on warm platter with your favorite sauce and Parmesan cheese.