Ravioli.... Ravioli Really Homemade

Recipe by Timothy H.
READY IN: 47mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
  • First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
  • In a food processor add the garlic and onion chop very fine.
  • Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
  • To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
  • Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
  • Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
  • Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
  • To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
  • Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
  • Recipe #106003.
  • Option #2:
  • Sauté meat in butter. Season lightly with salt.
  • Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
  • Cover the filling and refrigerate for a few hours or overnight.
  • Once the filling has rested, you can begin making your ravioli.
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