1/2 c Fresh basil leaves 2 tb Fresh parsley, chopped
2 lg Eggs QUICK TOMATO SAUCE:
2 tb Olive oil 1 tb Olive oil
1/2 ts Salt 1 sm Onion, chopped
2 c All-purpose flour, unsifted 1 Clove garlic, minced
VEAL FILLING: 1 cn Tomato puree (1 Lb, 13
oz)
1 tb Olive oil 1/2 c Water
1 lb Ground veal 1 ts Sugar (OPTIONAL)
1 sm Onion, chopped 1 ts Dried oregano leaves
1 Clove garlic, minced 1/2 ts Dried basil leaves
2 lg Eggs 1/2 ts Salt
1/4 c Parmesan cheese, grated 1 tb Olive oil
BASIL PASTA DOUGH:
Parmesan cheese, grated
Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and
salt. (If using blender, pour into bowl; stir in enough flour to make
stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball. Turn dough out
onto lightly floured surface, and knead for a few minutes until smooth and
elastic, adding flour as necessary. If dough was not mixed in food
processor, knead for about 5 minutes. Cut dough in half and shape into
balls. Cover dough with inverted bowl; rest for 1/2 hour.
Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute
until veal is cooked and moisture has evaporated, about 5 minutes. Remove
from heat; cool slightly. In food processor, process meat to a paste. Mix
in eggs, cheese, and parsley; cool.
Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat.
Saute onion and garlic until onion is translucent. Stir in tomato puree
and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover;
keep warm until ready to use.
Ravioli: On floured surface, roll half of dough into a 12-by-16 inch
rectangle; set aside on a towel. Roll other half; score into 12 (4- inch)
squares. Mound filling in center of squares. Brush water on scored lines;
lay other rectangle of pasta on top. Press, with fingers, around filling
to seal. Use pastry wheel or knife to cut between the mounds. In a large
saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
cook gently for 5 to 7 minutes, or until edges are tender. Remove with
slotted utensil (spoon or spatula). Serve with tomato sauce and cheese.
Makes 4 servings.
[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
