I am very happy about this recipe. It was given to me by a friend and coworker of mine. She is 3rd generation Italian-American. While we were talking about the first steps of the HappyGermanChef she mentioned an old tin-box with handwritten recipes from her dad.

 

With big eyes I asked her if she would share those with me. And here we are...

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As for the tools. I have tried so many different types of ravioli cutters. From boards where you lay one pasta sheet on top, add the filling, seal with another pasta sheet roll them out. To the ones that you fold in the middle and it is suppose to seal it tight. To the ones that you see in the pictures of this recipe. 

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My favorite: the affordable ones you see in the picture. Easy to use, only one broke during the cooking process. Great result.

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What you need:

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Pasta dough #3

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1 lb / 500gr ground beef or beef veal mix

2 tbl-spoon olive oil or butter

1 tbl-spoon water

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1 small onion finely diced

2 garlic cloves finely diced

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1 cup of bread crumbs

2 eggs

1 + 1/2 cup cheese of your choice (I used ricotta)

1/2 t-spoon salt

1/2 t-spoon pepper

1/4 cup parsley finely chopped

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egg wash (mix 1 egg + 1 tbl spoon of water) to seal the ravioli

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How to prepare: 

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heat the olive oil (or butter) over medium heat, then brown the meat. Add the garlic, onion and water, and cook thoroughly for about 5 minutes.

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Reduce heat to low, add the bread crumbs, eggs and cheese. Stir well to combine everything. Let cook until firm - for about another 5 minutes. Let cool.

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I made the filling about 2 hours before I wanted to use it. 

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Roll out the pasta dough. I use 7 out of 8 with the KitchenAid attachment. Place about 1 t-spoon of filling on the pasta sheet. Place the filling about 2 inches apart. 

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With a brush apply the egg wash around the filling. Lay another sheet of pasta over it. Cut out raviolis with a ravioli cutter. Make sure the edges are sealed completely. Press them together if necessary.

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Put on a baking sheet that is dusted with flour or semolina flour. Let dry for about 2 hours. Prick the centers of the ravioli with a fork so that the steam will escape. You can now place the ravioli in the fridge or freeze them for up to 4 weeks.

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Boil the pasta in a big pot with salted water for about 10 minutes or until tender. Remove from water and cover with sauce of your choice. 

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Enjoy!

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