Provided by Craig Claiborne
Categories dinner, pastas, project, main course
Time 2h
Yield About 48 ravioli
Number Of Ingredients 14
Steps:
- Prepare noodle dough and set aside.
- Heat butter in saucepan and add garlic. Cook briefly and add beef. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, about 5 minutes. Add salt and pepper and stir. Remove from heat. Let cool.
- Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley. Blend well.
- Roll out pasta.
- If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1 1/2 teaspoons of filling for each ravioli. 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.
- Remove ravioli to a rack. Let dry for 1 1/2 hours before cooking. To cook, drop ravioli into boiling water without crowding. Let boil about 7 minutes or to desired degree of doneness. Drain and serve with meat sauce (see recipe).
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