Craig Claiborne's Ravioli

• Noodle dough made with 2 cups of flour (see recipe)
• 1 tablespoon butter
• 1 1/2 teaspoons finely minced garlic
• 3/4 pound ground beef
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1 egg, lightly beaten
• 3 tablespoons heavy cream
• 3 tablespoons bread crumbs
• 3 tablespoons freshly grated Parmesan or Pecorina cheese
• 2 tablespoons finely chopped parsley
• Meat sauce (see recipe)

1. Prepare noodle dough and set aside.
2. Heat butter in saucepan and add garlic.
3. Cook briefly and add beef.
4. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, about 5 minutes.
5. Add salt and pepper and stir.
6. Remove from heat.
7. Let cool.
8. Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley.
9. Blend well.
10. Roll out pasta.
11. If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1 1/2 teaspoons of filling for each ravioli.
12. Cover with second sheet of pasta and press between fillings to exclude air.Use rolling pin to seal pasta and to cut them as you roll.
13. Remove ravioli to a rack.
14. Let dry for 1 1/2 hours before cooking.
15. To cook, drop ravioli into boiling water without crowding.
16. Let boil about 7 minutes or to desired degree of doneness.
17. Drain and serve with meat sauce (see recipe).

flour, butter, garlic, ground beef, salt, freshly ground pepper, basil, marjoram, egg, heavy cream, bread crumbs, cheese, parsley, sauce

Taken from cooking.nytimes.com/recipes/6748 (may not work)