Beef Ravioli with Marinara Sauce
Source: Unknown
Makes 48 ravioli

RAVIOLI FILLING
1/2 pound ground beef
1 each small onion -- minced
1 each garlic clove -- minced
1/4 cup minced parsley
2 tablespoons grated parmesan cheese
salt
1 each egg
water

PASTA DOUGH
2 1/4 cups flour
2 each eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt

MARINARA SAUCE
2 tablespoons olive or salad oil
1 each small onion -- chopped
1 each garlic clove -- minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
16 ounces can tomatoes
6 ounces can tomato paste

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 teaspoons salt, then egg. Cover and refrigerate ground beef 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.

RAVIOLI:
Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8-inch rectangle. With dull edge of knife, lightly mark dough into twenty-four 2-inch squares. Place a scant teaspoon of ground beef filling in center of each square.

Roll second piece of dough into 12 by 8-inch 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.