Craig Claiborne's Ravioli

Name: Craig Claiborne's Ravioli
Total time: 2 h
Yield: About 48 ravioli
Cuisine: italian
Ingredients: Noodle dough made with 2 cups of flour (see recipe); 1 tablespoon butter; 1 1/2 teaspoons finely minced garlic; 3/4 pound ground beef; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1 egg, lightly beaten; 3 tablespoons heavy cream; 3 tablespoons bread crumbs; 3 tablespoons freshly grated Parmesan or Pecorina cheese; 2 tablespoons finely chopped parsley; Meat sauce (see recipe)

By Craig Claiborne

Total Time: 2 hours
Rating: 4(57)
Comments: Read comments

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Ingredients

Yield:About 48 ravioli

Noodle dough made with 2 cups of flour (see recipe)
1tablespoon butter
1½teaspoons finely minced garlic
¾pound ground beef
Salt to taste, if desired
Freshly ground pepper to taste
½teaspoon dried basil
½teaspoon dried marjoram
1egg, lightly beaten
3tablespoons heavy cream
3tablespoons bread crumbs
3tablespoons freshly grated Parmesan or Pecorina cheese
2tablespoons finely chopped parsley
Meat sauce (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Prepare noodle dough and set aside.
Step 2
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.
Step 3
Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley. Blend well.
Step 4
Roll out pasta.
Step 5
If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1½ 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.
Step 6
Remove ravioli to a rack. Let dry for 1½ 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).