Beef Ravioli Recipe

• 1/2 lb Grnd beef
• 1 sm onion, chopped
• 1 x Garlic clove, chopped
• 1/4 c. Chopped parsley
• 2 Tbsp. Grated Parmesan cheese Salt
• 1 x Egg Water
• 2 1/4 c. Flour
• 2 x Large eggs
• 1/4 c. Water
• 1 Tbsp. Olive or possibly Salad oil
• 1 tsp Salt
• 2 Tbsp. Olive or possibly salad oil
• 1 sm onion, minced
• 1 x Garlic clove, chopped
• 1 Tbsp. Sugar
• 2 tsp Basil
• 1 tsp Salt
• 16 ounce Can Tomatoes
• 6 ounce Can Tomato Paste

1. FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic till all pan juices evaporate, onion is tender, and meat is browned.
2. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg.
3. Cover and chill groundbeef filling.
4. PASTA DOUGH: In large bowl, stir 2-1/4 c. flour with remaining ingredients to make a stiff dough.
5. On well-floured surface, knead dough till smooth and not sticky, about 20 times.
6. Cover dough with plastic wrap and let rest 30 min for easier rolling.
7. Cut dough into 4 pcs.
8. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle.
9. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares.
10. Place a scant tsp.
11. of groundbeef filling in center of each square.
12. Roll second piece of dough into 12" by 8" rectangle; place over filling.
13. Press around filling and along edges.
14. With cutter or possibly knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel.
15. Repeat with remaining dough and filling.
16. Let ravioli dry 30 min.
17. In 8 qt saucepan over high heat, heat 6 qts water and 2 tsp.
18. salt to boiling.
19. Add in ravioli, stirring gently to separate pcs so they don't stick together; heat to boiling.
20. Reduce heat to medium; cook till tender but hard.
21. About 5 min.
22. Drain ravioli; serve with Marinara sauce.
23. MARINARA SAUCE: In 2 qt saucepan over medium-low heat, in warm oil, cook onion and garlic till tender.
24. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mix to boiling, stirring to break up tomatoes.
25. Reduce heat to low; cover saucepan and simmer 20 min to blend flavors, stirring occasionally.

beef, onion, garlic, parsley, parmesan cheese salt, egg water, flour, eggs, water, olive, salt, olive, onion, garlic, sugar, basil, salt, tomatoes, tomato paste

Taken from cookeatshare.com/recipes/beef-ravioli-82211 (may not work)