Ravioli are another type of filled pasta, like potstickers and pierogis, that have made its way from its native land into nearly everyone's kitchen. This recipe, rich and evenly spiced, differs from the commonly available recipes and is perfect for those who, for dietary or religious reasons, are avoiding dairy or pork.
1 recipe Egg Pasta
1 1/2 pounds lean ground beef
2 eggs
1 large onion, minced
2 cloves garlic, minced
2 tbsp parsley, minced
1/8 tsp nutmeg, grated
1 tsp salt
1/8 tsp pepper
Instructions
In the bowl of your food processor, combine ground beef, eggs, and remaining ingredients and pulse until smooth and well combined.
To make the ravioli:
Split the pasta in half, and roll out one half at a time. Place the dough on a floured surface and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick.
Fold over the sheet of dough, to give a half-way line for the purposes of filling.
Working
quickly, coat half of the dough water or egg white and place a large teaspoon (up to a
tablespoon) of filling in regular intervals along the length of the pasta.
Fold the dough over and press lightly to seal around the pockets of filling. Cut with a pizza cutter or knife to make ravioli.
Gather and reroll the scraps, continuing to mark and fill
the dough as instructed. Set aside to dry while you make the second
half of the pasta.
Boil
fresh, salted water for the pasta (about a gallon for each two dozen).
Boil the pasta for 4-6 minutes, or until the ravioli float.
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