Italian Ravioli

Italian Ravioli

What a successful night! Thank you for teaching ... J. H. We all loved the Italian music in the background!

Here is the recipe/instructions and a few pictures to help you visualize it!

Recipe:

Dough:

2 Eggs

1 T. Butter

1 C. Water

1 t. salt

Flour to make heavy dough (about 2 cups) Mix together, knead well. Cover and let stand 1/2 hour. Roll out on floured table about 1/4 inch thick.

Meat Filling:

1 lb. Ground Beef

1/2 lb. Unseasoned pork sausage

1 medium onion (chopped)

salt to taste

Brown together and drain well, let cool then add: 3 eggs, 3 cups SHARP cheddar cheese (grated) sprinkle with parsley. Mix well

Yield about 25 ravioli

Instructions:

Make dough and while it is sitting you can make the filling. Roll the dough out on floured counter and place small balls of filling on a little less than half the dough. Fold dough over filling balls. Then cut and seal edges well. Drop into (salted and 1 T. Oil) boiling water and bring to a boil again. Then time for 20 minutes. Test dough to see that it is cooked, they turn white. Serve with your favorite Italian Sauce.

Garnish with Parmesan cheese and parsley (optional)

Be creative! There are many kinds of ravioli: spinach, cheese, etc.

Hint: I make 4X the recipe. Then instead of dropping them into the water, I make a single layer on a floured cookie sheet and freeze them. Place the frozen Ravioli in air-tight freezer bags or bucket. Drop as many as needed of the frozen Ravioli into boiling water and boil for 40 minutes or until done. Serve as directed. No mess for entertaining or just for a quick easy meal!

Meat filling

Rolling dough out on a well floured surface.

Use a spoon to drop on rolled out dough.

Notice how the meat filling is only on the right side, you will fold the left side over the meat filling balls.

Use a fork to seal the edges.

Use a pastry rolling cutter to cut into individual Ravioli.

Boiling Water to drop them in.