INGREDIENTS

INSTRUCTIONS

Prepare the Dough: Put the flour in a bowl. Add the butter in thin
slices, then the salt. Stir in the cup of boiling water, and mix
together with a large fork or chopsticks. When the mixture has formed
a mass, take it out of the bowl and place on a well-floured board and
knead it until it becomes a soft, sticky dough that is rather easy to
work and roll out. Form the kneaded dough into a ball and place it
back in the bowl. Cover with plastic wrap so that it does not dry out
while it rests.  Prepare the Filling: Melt the butter in a skillet. Add
the onion and  saute for about 5 minutes. Add the veal and cook until
the meat is no  longer pink, stirring constantly. Remove from heat and
stir in the  egg, cheese, bread crumbs, and seasonings. Taste and add
more salt  and pepper, if necessary. Let cool completely before
stuffing the  ravioli.  To Assemble:  Clear a large work area and flour
the surface well. Keep the flour  nearby to dust the work surface and
hands as you work. Prepare a  lightly floured tray or cookie sheet to
put the formed ravioli on.  Cut the dough in half. Leave half in the
bowl and cover. Cut the  other half in half again. Roll each piece into
a large rectangle  about as thin as a penny. Cut the 2 rectangles into
strips about 3  inches wide. Place teaspoonfuls of filling in mounds
along one strip,  spacing them at least 2 inches apart. Cover with
another 3-inch wide  strip. Press down on the dough around each mound
of filling. Repeat  with remaining dough. Using a 2 1/2-inch round
cookie cutter, a  pastry wheel, or even a knife, cut out each round or
square of  ravioli. Make sure the edges are well sealed and that the
filling is  not leaking out. Place the sealed ravioli on the prepared
tray and  cover with a kitchen towel that has been well dredged with
flour. The  ravioli can wait for several hours before they are cooked.
Turn them  over every once in a while so that they dry evenly. (The
ravioli can  be frozen at this point for future use.) Bring 6 to 8
quarts of  salted water to a boil and drop in 6 to 10 ravioli at a
time. Cook 1  minute more after they rise to the surface. Remove with a
slotted  spoon and place them in a warm bowl that has been filmed with
melted  butter. Pour a little melted butter over the ravioli and keep
them  warm while you cook the rest. Pour melted butter over each batch
of  new arrivals. Serve with grated Parmesan cheese or tomato sauce.
Source: "The Dumpling Cookbook" by Maria Polushkin  Date: Sun, 23 Jun
1996 16:30:31 GMT  From: Linda Place <placel@worldnet.att.net>
MM-Recipes Digest V3 #174  From the MealMaster recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 12.6mg
Sodium: 63.1mg
Potassium: 30.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: 1.9g