MAMA D'S RAVIOLIFOR THE DOUGH: 3 cups all-purpose flour 3 eggs, beaten 1 tablespoon oil 1 scant tablespoon salt Water FOR THE FILLING: 3/4 pound ground beef 3/4 pound ricotta cheese 3 eggs, beaten 1 cup freshly grated Parmesan cheese Nutmeg Salt and freshly ground black pepper, to taste FOR COOKING AND SERVING: 6 quarts water 1 tablespoon salt Tomato sauce, heated Freshly grated Parmesan cheese Place flour in bowl. Make well in center and drop in eggs, oil and salt. A little at a time, add enough water to make a smooth dough and knead on floured board until smooth and elastic. Invert large bowl over dough and let rest 5 minutes. In bowl, mix together filling ingredients; set aside. Divide dough into 5 sections and roll out each section into a very thin rectangle. Cut rectangles into strips, each about 3-by-10 inches. Drop filling by the teaspoonful at 2-inch intervals along a strip of dough. Mold another strip of dough on top and cut with ravioli cutter into 2-by-2-inch squares. (You may use a knife to cut; press edges with a fork to seal.) Repeat with remaining dough and filling. Place ravioli on a lightly floured board and cover with a clean cloth. Bring 6 quarts water and 1 tablespoon salt to rolling boil in large pot. Add ravioli and cook until tender, 8-10 minutes; drain. Before serving, heat tomato sauce, pour over ravioli, and sprinkle with Parmesan. Yield: 24 ravioli Source: Mama D's Old-Fashioned Italian Cooking Giovanna D’Agostino
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