Barb’s Blog

Laura decided for our pasta category on Ravioli.

I think I knew it was going to be difficult, but neither Laura nor I knew how involved homemade ravioli could be.

First you have to make the sauce, nearly 5 hours it took to cook!
Next was the homemade noodles, (the pasta around the filled ravioli). Then to cook the pasta with the filling.

It was a stressful meal, but in the end, it was a good dish with a great sauce (worth all 5 hours!)

Here is the recipe:

Ravioli

Tomato Meat Sauce (below)
3 cups ricotta
1 1/2 T Chopped Parsley
2 eggs, well beaten
1 T. grated parmesean cheese
salt
pepper
Basic Noodle dough (Below)
7 quarts water
2 T. Salt
Grated Parmesean or Romano Cheese

1. Prepare Tomato Meat Sauce (below)

2. Mix ricotta, parsley, eggs, 1 T Parmesean, salt, and pepper.

3. Prepare noodle dough (below). Divide dough in fourths. Lightly roll each forth 1/8 inch think to form a rectangle. Cut dough lengthwise with pastry cutter into strips 5 inches wide. Put 2 teaspoons filling 1-1/2 inchs from narrow end in center of each strip. Continuing along strip, put 2 teaspoons filling at 3-1/2 inch intervals.

4. Fold each strip in half lengthwise, covering mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between mounds to form rectangles about 3-1/2 inches long. Cut apart with pastry cutter and press cut edges of rectangles with tines of fork to seal.

5. Bring water to boiling in large saucepot. Add 2 T. of salt. Add ravioli gradually. Boil uncovered, about 20 minutes. Remove with slotted spoon and drain. Put on a warm platter and top with tomato meat sauce. Sprinkle with grated cheese.

MAKES ABOUT 3 DOZEN RAVIOLI
Tomato Meat Sauce

1/4 c. olive oil
1/2 c. chopped onion
1/2 pound beef chuck
1/2 pound pork shoulder
7 cups canned tomatoes with liquid, sieved
1 T salt
1 bay leaf
1 can (6 oz) tomato paste

1. Heat olive oil and add onion and cook until lightly browned. Add the meat and brown on all sides. Stir in tomatoes snd salt. Add bay leaf. Cover and simmer about 2 1/2 hours.

2. Stir in tomato paste into sauce. Simmer, uncovered, stirring occasionally, about 2 more hours.

3. Remove bay leaf.

 

Basic Noodle Dough

4 cups silfted flour
1/2 teaspoon salt
4 eggs
6 T. cold water

1. Mix flour and salt in a bowl; make a well in center. Add eggs, one at a time, mixing slightly after each addition. Add water gradually, mixing to make a stiff dough.

2. Turn dough onto a lightly floured surface and knead until smooth.