Wednesday, January 11, 2012



1-1/2 tsp. meted shortening
1/2 tsp. salt
1 egg yolk slightly beaten
1 egg white slightly beaten
1/2 cup lukewarm water
2 cups of flour

Melt shortening, mix in salt, egg yolk,and water. beat in flour a little at a time.
Turn onto lightly floured surface, and kneed gently for a few minutes until smooth.
Cover and let stand for 30 minutes to allow the dough to "ripen"
Roll into a 16"X18" rectangle, and brush half of the dough with the egg white.
Arrange a teaspoon of filling over dough, leaving 1" a space between sections.
Fold other half of dough over the top, and press dough starting at the center, then around
the edges of each ravioli section.
Cut with ravioli wheel ( pizza cutter or a sharp knife will work too)
Pinch the edges of the raviolis if they are open ( they need to be sealed)
Allow to dry an hour or 2 then fry in oil a few at a time til slightly crisp
Serve with marinara


1/2 lb. ground beef
1/4 cup parsley (less if you use dried)
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 small clove of garlic minced
1 small onion minced
1 tablespoon Parmesan cheese
1 small egg

Brown beef. then add all other ingredients except egg.cook on low for a few minutes
until well blended. Add egg and beat quickly then turn off heat. allow to cool before filling ravioli.
( Or you can fill your ravioli with cheese)

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