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Receta Beef Ravioli
by Global Cookbook

Beef Ravioli
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Ingredientes

  • 1/2 lb Grnd beef
  • 1 sm onion, chopped
  • 1 x Garlic clove, chopped
  • 1/4 c. Chopped parsley
  • 2 Tbsp. Grated Parmesan cheese Salt
  • 1 x Egg Water
  • 2 1/4 c. Flour
  • 2 x Large eggs
  • 1/4 c. Water
  • 1 Tbsp. Olive or possibly Salad oil
  • 1 tsp Salt
  • 2 Tbsp. Olive or possibly salad oil
  • 1 sm onion, minced
  • 1 x Garlic clove, chopped
  • 1 Tbsp. Sugar
  • 2 tsp Basil
  • 1 tsp Salt
  • 16 ounce Can Tomatoes
  • 6 ounce Can Tomato Paste

Direcciones

  1. FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic till all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and chill groundbeef filling. PASTA DOUGH: In large bowl, stir 2-1/4 c. flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough till smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 min for easier rolling. Cut dough into 4 pcs.
  2. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant tsp. of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or possibly knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel.
  3. Repeat with remaining dough and filling. Let ravioli dry 30 min. In 8 qt saucepan over high heat, heat 6 qts water and 2 tsp. salt to boiling. Add in ravioli, stirring gently to separate pcs so they don't stick together; heat to boiling. Reduce heat to medium; cook till tender but hard. About 5 min. Drain ravioli; serve with Marinara sauce.
  4. MARINARA SAUCE: In 2 qt saucepan over medium-low heat, in warm oil, cook onion and garlic till tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mix to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 min to blend flavors, stirring occasionally.