Name: Ravioli with Tomato Sauce
Ingredients: 100 g Minced lean beef; (3 1/2oz); 3 tb Freshly grated parmesan cheese; 2 tb Chopped fresh flat leaf parsley; Grated nutmeg; 1/2 Onion; peeled and very; ; finely chopped; 1 Egg; Salt and pepper; 1 cn Chopped tomatoes; 2 Cloves garlic; peeled and lightly; ; crushed; 2 tb Olive oil; 4 Leaves fresh basil; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		New, School dinn	1	servings

INGREDIENTS

100	g	Minced lean beef; (3 1/2oz)
3	tb	Freshly grated parmesan cheese
2	tb	Chopped fresh flat leaf parsley
		Grated nutmeg
1/2		Onion; peeled and very
		; finely chopped
1		Egg
		Salt and pepper
1	cn	Chopped tomatoes
2		Cloves garlic; peeled and lightly
		; crushed
2	tb	Olive oil
4		Leaves fresh basil
		Salt and pepper

INSTRUCTIONS

FOR THE RAVIOLI FILLING
FOR THE TOMATO SAUCE
For the ravioli, mix all the ingredients together very thoroughly. Roll out
the pasta dough then stamp out 12 circles using a pastry cutter, or cut
squares with a knife. Place some of the beef mixture in the centre of six
of them, taking care to leave a gap all the way round the edge. Using a
pastry brush, brush around the edges of each with a beaten egg wash, and
place a second disc or square on each. Pinch the edges firmly together to
seal, making sure there are no air pockets or tears. You will need to
stretch the dough so that it extends to the edges.
For the tomato sauce, fry the garlic and oil together for a couple of
minutes. Add the tomatoes and fry together for about 5 minutes, stirring.
Add seasoning to taste, and the basil leaves. Use as required.
To cook the ravioli, place in boiling salted water until the meat is cooked
through in the middle.
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