Elaines Homemade Beef n cheese Ravioli Recipe

How to make it

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• For the pasta:
• In a bowl, place the flour and the eggs
• Stir with a fork to combine
• Add the water
• Continue mixing until all is well combined
• Knead gently for about 5 minutes, then allow the dough to rest for ten, covered, so it doesn’t dry out
• After the resting period, break off fist-sized pieces of the pasta dough
• Keeping it well floured, roll the piece between the palms of your hands
• Next, place the chunk on the pasta machine (I use a hand-crank, because I find it gives the best control) on setting no. 1
• Pass it through.
• Turn the control knob to 2nd position, and pass the dough strip through again.
• Continue increasing the pressure size until the pasta strip is about 1/8th of an inch thick
• Now it’s ready for you to add the filling.
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• The ravioli prep:
• Break the meat ( see under ‘the filling’) into small enough bite-size pieces to fit on the pasta, as illustrated in the pics provided.
• Top each bite with grated old cheese.
• Don’t overcrowd, or it will not seal and cut properly!
• Either fold over the other half of the pasta strip, OR make 2 strips, and set one on top of the other.
• Press down in between each bite to mark where you will cut with the cookie cutter.
• Press with the cookie cutter to bind both edges.
• Press and TWIST at the same time to ensure an even cut is made.
• Place the ravioli shapes on a plate, and allow to air-dry.
• Turn them over to dry the undersides after 1/2 hour or so.
• Leave air-drying until you’re ready to cook them.
• The drier they are, the better…
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• The filling:
• Start with 2 slices of bacon in a saucepan.
• When cooked, break up into pieces.
• Add the ground beef.
• Add the dried onion
• Add the garlic powder
• Add salt to your preference of taste
• Simmer until the meat is cooked; turn off the heat.
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• The sauce:
• To the remaining meat in the pan, add the can of tomatoes and 1 cup of cold water.
• Add salt to your taste preference.
• Add the green onions
• Add the dry red wine
• Simmer over low flame until the sauce begins to reduce
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• To cook the ravioli:
• Add the ravioli directly to the sauce, and simmer until the pasta is tender.
• Cover with a lid to steam the pasta thoroughly.
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• NOTES:
• This is a very EASY dish, even though it might sound complicated.
• The only tricky part is in making the pasta.
• I’ve made pasta from ‘scratch’ for years, and it DOES take practice.
• So don’t be too critical of yourself if you make it for the first few times, and it doesn’t work out!!!
• If I can help walk you through it, PLEASE don’t hesitate to give me a shout.
• It is really not as hard to make as you might think.
• One word of advice --- don’t attempt to make pasta on a humid day.
• The humidity will not permit the gluten in the flour to work as well.
• Have fun with this recipe.
• It’s ALL homemade, and delicious.
• HAPPY COOKING! :+D