Lina's Ravioli

Lina's Ravioli

prep time

minutes
cook time

minute
servings
8

Ingredients























Cooking Instructions

1

In Dutch oven, brown onions and garlic in butter; add meat and brown. Add vegetables, seasonings and water; cover tightly and simmer over low heat about 2 hours until meat is tender. Strain out juice and reserve; discard vegetables. Finely chop or mince meat. Heat meat juices; add bread crumbs. If juice is not enough, add a little water. Add chopped meat to crumb mixture. Cool; mix in parmesan and egg yolk. Season to taste.


For ravioli dough:


1

Mix flour eggs and small amount of water until a nice dough is formed. Roll very thin or use pasta machine to make thin sheets. Cut dough in 1 1/4-inch circles with cutter or glass. Dot circles with small amount of filling, about 1/2 teaspoon. Top with second circle of dough and press edges to tightly seal.


2

In large pot, bring broth to a boil. Add ravioli, a few at a time; simmer about 6 minutes to keep al dente. Remove ravioli from broth with a slotted spoon. Top with parmesan and serve.


Ingredients























Cooking Instructions

1

In Dutch oven, brown onions and garlic in butter; add meat and brown. Add vegetables, seasonings and water; cover tightly and simmer over low heat about 2 hours until meat is tender. Strain out juice and reserve; discard vegetables. Finely chop or mince meat. Heat meat juices; add bread crumbs. If juice is not enough, add a little water. Add chopped meat to crumb mixture. Cool; mix in parmesan and egg yolk. Season to taste.


For ravioli dough:


1

Mix flour eggs and small amount of water until a nice dough is formed. Roll very thin or use pasta machine to make thin sheets. Cut dough in 1 1/4-inch circles with cutter or glass. Dot circles with small amount of filling, about 1/2 teaspoon. Top with second circle of dough and press edges to tightly seal.


2

In large pot, bring broth to a boil. Add ravioli, a few at a time; simmer about 6 minutes to keep al dente. Remove ravioli from broth with a slotted spoon. Top with parmesan and serve.


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