Beef ravioli

Yield: 4 Servings MMM

Ingredients:

1/2 lb Ground beef
1 ea Small onion minced
1 ea Garlic clove minced
1/4 c Minced parsley
2 tb Grated Parmesan cheese Salt
1 ea Egg Water MMMMM------------------------PASTA DOUGH-----------------------------
2 1/4 c Flour
2 ea Eggs
1/4 c Water
1 tb Olive or Salad oil
1 ts Salt MMMMM-----------------------MARINARA SAUCE----------------------------
2 tb Olive or salad oil
1 ea Small onion chopped
1 ea Garlic clove minced
1 tb Sugar
2 ts Basil
1 ts Salt
16 oz Can Tomatoes
6 oz Can Tomato Paste

Instructions:

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 ts salt then egg. Cover and refrigerate groundbeef 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. Cut dough into 4 pieces. On floured surface with floured rolling pin roll 1 piece into 12" by 8" rectangle. With dull edge of knife lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" 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. Source: Unknown