Craig Claiborne's Ravioli

Ingredients

• Noodle dough made with 2 cups of flour (see recipe)
• 1 tablespoon butter
• 1 ½ teaspoons finely minced garlic
• ¾ pound ground beef
• Salt to taste, if desired
• Freshly ground pepper to taste
• ½ teaspoon dried basil
• ½ teaspoon dried marjoram
• 1 egg, lightly beaten
• 3 tablespoons heavy cream
• 3 tablespoons bread crumbs
• 3 tablespoons freshly grated Parmesan or Pecorina cheese
• 2 tablespoons finely chopped parsley Meat sauce (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (48 servings)

    36 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 11 milligrams cholesterol; 34 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 48 ravioli

Preparation

1. Prepare noodle dough and set aside.
2. Heat butter in saucepan and add garlic. Cook briefly and add beef. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, about 5 minutes. Add salt and pepper and stir. Remove from heat. Let cool.
3. Add basil, marjoram, egg, cream, bread crumbs, cheese and parsley. Blend well.
4. Roll out pasta.
5. If a ravioli maker is used, cover utensil with thin sheet of pasta, add about 1 1/2 teaspoons of filling for each ravioli. Cover with second sheet of pasta and press between fillings to exclude air.Use rolling pin to seal pasta and to cut them as you roll.
6. Remove ravioli to a rack. Let dry for 1 1/2 hours before cooking. To cook, drop ravioli into boiling water without crowding. Let boil about 7 minutes or to desired degree of doneness. Drain and serve with meat sauce (see recipe).

2 hours