Name: Jumbo Ravioli
Ingredients: 1/2 c Fresh basil leaves; 2 lg Eggs; 2 tb Olive oil; 1/2 ts Salt; 2 c All-purpose flour, unsifted; 1 tb Olive oil; 1 lb Ground veal; 1 sm Onion, chopped; 1 Clove garlic, minced; 2 lg Eggs; 1/4 c Parmesan cheese, grated; 2 tb Fresh parsley, chopped; 1 tb Olive oil; 1 sm Onion, chopped; 1 Clove garlic, minced; 1 cn Tomato puree (1 Lb, 13 oz); 1/2 c Water; 1 ts Sugar (OPTIONAL); 1 ts Dried oregano leaves; 1/2 ts Dried basil leaves; 1/2 ts Salt; 1 tb Olive oil

Do not be afraid, dear children of God, you that have fallen into a mournful state, do not be afraid to cry out to God. I know we sometimes feel as if we must not and dare not pray. We have become so dull, so lifeless, so unworthy, that we do not expect to be heard, and feel as if it would be presumption to cry. But our heavenly Father loves to hear his children cry all day long... If you can cry out to Jesus, he will joyfully hear you. If you will give him no rest, he will give you all the rest you need. The Lord finds music in his children’s cries.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Italian	Italian, Meats, Pasta, Sauces	4	Servings

INGREDIENTS

1/2	c	Fresh basil leaves
2	lg	Eggs
2	tb	Olive oil
1/2	ts	Salt
2	c	All-purpose flour, unsifted
1	tb	Olive oil
1	lb	Ground veal
1	sm	Onion, chopped
1		Clove garlic, minced
2	lg	Eggs
1/4	c	Parmesan cheese, grated
2	tb	Fresh parsley, chopped
1	tb	Olive oil
1	sm	Onion, chopped
1		Clove garlic, minced
1	cn	Tomato puree (1 Lb, 13 oz)
1/2	c	Water
1	ts	Sugar (OPTIONAL)
1	ts	Dried oregano leaves
1/2	ts	Dried basil leaves
1/2	ts	Salt
1	tb	Olive oil

INSTRUCTIONS

           VEAL FILLING:
           QUICK TOMATO SAUCE:
  BASIL PASTA DOUGH:
Parmesan cheese, grated
Pasta Dough:  In food processor (or blender), puree basil, eggs, oil, and
salt.  (If using blender, pour into bowl; stir in enough flour to make
stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball. Turn dough out
onto lightly floured surface, and knead for a few minutes until smooth and
elastic, adding flour as necessary.  If dough was not mixed in food
processor, knead for about 5 minutes. Cut dough in half and shape into
balls.  Cover dough with inverted bowl; rest for 1/2 hour.
Veal Filling:  Heat oil in skillet; add veal, onion, and garlic. Saute
until veal is cooked and moisture has evaporated, about 5 minutes. Remove
from heat; cool slightly. In food processor, process meat to a paste. Mix
in eggs, cheese, and parsley; cool.
Tomato Sauce:  Heat Oil in skillet or large saucepan over medium heat.
Saute onion and garlic until onion is translucent. Stir in tomato puree and
remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep
warm until ready to use.
Ravioli:  On floured surface, roll half of dough into a 12-by-16 inch
rectangle; set aside on a towel.  Roll other half; score into 12 (4- inch)
squares.  Mound filling in center of squares. Brush water on scored lines;
lay other rectangle of pasta on top.  Press, with fingers, around filling
to seal.  Use pastry wheel or knife to cut between the mounds. In a large
saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
cook gently for 5 to 7 minutes, or until edges are tender. Remove with
slotted utensil (spoon or spatula). Serve with tomato sauce and cheese.
Makes 4 servings.
[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”