Phew, I pulled it off. Not sure how, considering it was my first attempt EVER, but I did. The only hard part was rolling it out, my dough was a little tough, I had to add more water than what the recipe called for anyway, but I probably should have added just a smidge more. Maybe 1/4 cup plus 3 T, that probably would have been perfect.
But I guess you cook and learn, and I’ll know next time, and yes, there will be a next time!! The only other thing I will do is maybe roll it out a little bit thinner, and make my squares bigger, there was like maybe a teaspoon of filling in each one, I couldn’t fit anymore and smash them closed. Oh, and I did this with a fork on each side, they weren’t the prettiest, but it worked!! So there’s my rundown on the ravioli, I was nervous, but it all turned out good. Oh, and be sure you cool the browned hamburger before putting it on the dough, otherwise it’ll warm it up too much and they’ll tear.
1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced parsley
2 tablespoons grated Parmesan cheese
2 1/4 cups flour
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt
FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until 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 refrigerate ground beef filling.
RAVIOLI DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling.
Cut dough into 4 pieces. On floured surface with floured rolling-pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twenty-four 2-inch squares. Place a scant teaspoon of ground beef 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 knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes.
In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with sauce.