Ravioli

Ravioli

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 quantity Egg pasta, made with only 225 g plain flour, 2 eggs and 1 tablespoon water
melted butter
grated parmesan cheese

Meat filling

Quantity Ingredient
30g butter
250g minced steak
1 small garlic clove, chopped
1 tablespoon finely chopped parsley
3 tablespoons fresh breadcrumbs
200 tablespoons grated parmesan cheese
good pinch grated nutmeg
salt and freshly ground black pepper
1 egg

Method

  1. To make meat filling, heat butter in pan and fry meat, stirring, until beginning to brown. Add garlic and parsley and continue cooking, stirring with a fork, until meat is well browned. Place in a bowl and add breadcrumbs, cheese, grated nutmeg, salt and pepper. Mix all together, then stir in beaten egg. Combine thoroughly and set aside. The pasta dough should be softer than for other pasta. Halve kneaded dough. Roll out each portion thinly on a floured board to a long oblong shape. Cover first piece with damp paper towels to prevent drying out. Place teaspoons of filling in mounds at 5 cm intervals in regular lines on second sheet of pasta. Brush between mounds of filling with water, then place second sheet of dough over top. Press firmly between mounds, sealing the 2 sheets of dough together, then, using a pastry wheel, cut into squares. Drop ravioli into a large pan of boiling salted water and cook for 15 minutes or until tender (cooking time depends on thinness of dough). Drain and toss in melted butter and grated parmesan cheese, or in Bolognese Sauce. Serve immediately.

Note:

  • Meat-filled ravioli is often served in chicken broth as a soup. Dough for ravioli can also be cut into 4 cm rounds, then filled and the dough folded over to make half-moons. Press edges well together and mark with a fork.
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