INGREDIENTS

INSTRUCTIONS

FILLING
PASTA DOUGH
MARINARA SAUCE
FILLING:  In 10-inch skillet over medium-high heat, cook beef, onion, and
garlic until all pan juices evaporate, onion is tender, and meat is
browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts
salt, then egg.  Cover and refrigerate groundbeef filling. PASTA DOUGH: In
large bowl, stir 2-1/4 cups flour with remaining ingredients to make a
stiff dough.  On well-floured surface, knead dough until smooth and not
sticky, about 20 times.  Cover dough with plastic wrap and let rest 30
minutes for easier rolling. Cut dough into 4 pieces.
On floured surface with floured rolling pin, roll 1 piece into 12" by 8"
rectangle.  With dull edge of knife, lightly mark dough into twentyfour
2-inch squares. Place a scant teaspoon of groundbeef filling in center of
each square.  Roll second piece of dough into 12" by 8" rectangle; place
over filling. Press around filling and along edges. With cutter or knife,
cut into 24 ravioli; place in single layer on floured, clean cloth towel.
Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8
quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to
boiling. Add ravioli, stirring gently to separate pieces so they do not
stick together; heat to boiling. Reduce heat to medium; cook until tender
but firm. About 5 minutes.  Drain ravioli; serve with Marinara sauce.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook
onion and garlic until tender.  Stir in sugar, basil, salt, tomatoes with
their liquid, and tomato paste; heat mixture to boiling, stirring to break
up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to
blend flavors, stirring occasionally.
Source: Unknown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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