Ravioli


Course : Italian
Source:
Serves: 8
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Ingredients:


---sauce for ravioli

1 1/2 pounds lean beef -- (flank or bottom round), diced

1 pound pork shoulder -- ground lean

3 cloves garlic

1 teaspoon fresh rosemary

1/2 cup olive oil

1/4 cup butter

4 ounces salt pork -- diced

3/4 pound onion -- diced

2 pieces bay leaves -- crumbled

1 dash allspice

1 teaspoon fresh ground black pepper

1/2 cup dry red wine

1 cup plum tomatoes -- peel, chop and sieve

2 medium tomatoes -- chopped

2 cups boiling water

1 teaspoon salt

---stuffing for ravioli

10 ounces fresh spinach

1/2 pound meat from sauce recipe -- *see above

1 cup parmesan cheese -- freshly grated

3 large eggs

1 dash black pepper

1 dash freshly ground nutmeg

1 dash salt

---homemade dough for ravioli

3 1/2 cups all-purpose flour -- sifted

4 large eggs

4 tablespoons water -- 4-5

1 tablespoon salt
 

Preparation / Directions:


Sauce for Ravioli Chop rosemary and garlic together. Combine olive oil, butter and salt pork in saucepan, heat. Add onions, sauté‚slowly to med brown. Add beef and pork, simmer 20 minutes. Add bay leaves, allspice, black pepper and garlic/rosemary mix. Cook 10 minutes. Add wine, stir, cover, cook 3 mins. Add all tomatoes, boiling water and salt, simmer 20 minutes. Remove from heat. Remove all meat from sauce and put through a food chopper. Place 1/2 of meat back in sauce, stir, bring to boil slowly. Remove from heat. Put remaining chopped meat aside for the stuffing. Stuffing for Ravioli Wash spinach, cook until tender, drain and chop fine. Mix with meat, cheese, eggs, pepper and nutmeg. Add salt to taste. Mix well. Homemade Dough for Ravioli Place flour on long pastry or baker's board. Make a well in center and drop eggs in. Add water, a little at a time, and the salt. Blend together and knead until smooth and elastic. Cover and let stand for 30 minutes. Divide into 4 parts. Roll out the dough, wrapping it around rolling pin until it is very thin, as thin as you can make it. Spread out on flat surface. Assembling Ravioli Make a row of little mounds of stuffing on the rolled-out ravioli dough, using about 1 teaspoon for each. The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with side of hand. Cut along full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel. Separate and allow to dry for at least 40 minutes. Continue until all dough and stuffing used. When ready to cook, place ravioli in boiling salted water and cook 12 minutes. Drain in a strainer, handling carefully and place in a warm bowl. Spoon a little sauce over and sprinkle with grated Parmesan. Mix gently. Serves 6-8. Refrigerate for next day or freeze for future use


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