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Title: Jumbo Ravioli
Categories: Italian Veal Pasta Sauce
Yield: 4 Servings

1/2cFresh basil leaves
2lgEggs
2tbOlive oil
1/2tsSalt
2cAll-purpose flour, unsifted
  VEAL FILLING:
1tbOlive oil
1lbGround veal
1smOnion, chopped
1 Clove garlic, minced
2lgEggs
1/4cParmesan cheese, grated
2tbFresh parsley, chopped
  QUICK TOMATO SAUCE:
1tbOlive oil
1smOnion, chopped
1 Clove garlic, minced
1cnTomato puree (1 Lb, 13 oz)
1/2cWater
1tsSugar (OPTIONAL)
1tsDried oregano leaves
1/2tsDried basil leaves
1/2tsSalt
1tbOlive oil

BASIL PASTA DOUGH:

Parmesan cheese, grated

Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour.

Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool.

Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use.

Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese.

Makes 4 servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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