Ravioli Sauce


1 large onion, chopped
1 tablespoon parsley, chopped
1 clove garlic, minced
1 pound ground round steak
1 can tomato paste
1 2-ounce can mushrooms
1 quart water
1 tablespoon salt
1/4 teaspoon salt
1/4 teaspoon pepper


Brown onion, parsley, garlic, and beef in hot fat until mixture crumbles.  Add tomato paste, mushrooms, and other ingredients and simmer slowly for two hours.  

This sauce must be cooked at a low temperature for a long period. 

Shell Dough for Ravioli


5 cups flour
1 1/2 cups water, cold
1 tablespoon salad oil
2 eggs
Dash salt


Sift flour into a bowl and make a nest in the center.  Drop salt, eggs, and salad oil into the next.  Stir in a little water at a time and mix in with hands.  The dough will resemble pastry when thoroughly mixed.  Cover dough and let stand for about 30 minutes.  Divide dough into three parts and roll out into rounds about 1/16 inch thick.  

The one-inch square pastry shells can be cut with pastry cutter at this time or the filling can be placed on one half of the round.  The other half of the round is folded over the filling and the shells are cut with the use of a special ravioli pin.  If each ravioli is made separately, the filling is just placed on top.  The edges of the shell are pinched together to hold the filling inside.  

The ravioli are cooked by dropping them in boiling water and cooking for seven minutes.  The sauce is served over the ravioli. 


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