Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Beef: Ravioli




Source of Recipe


unknown


List of Ingredients




**for the dough**
3 cups flour
3 eggs
1 teaspoon salt -- (to taste) (up to 2)
1/4 cup water
2 tablespoons olive oil
**filling**
perdenales river chili


Recipe



1.Beat eggs. Add flour and salt, mix together. Use hands to press
into a firm ball of dough. If too moist, add more flour.

2.Place ball of dough on a lightly flourd surface and knead for 5-10
minutes until smooth. Cover with a towel and let rest for 10-15
minutes.

3.Roll dough with the rolling pin on a lightly floured surface until
paper thin. Dough should be used immediately to avoid drying out.

How to assemble ravioli:

1.If you don't have the press, place the filling in small mounds
(according to the size you want) about an inch apart from each other
on HALF of the dough.

2.Take a basting brush and lightly brush water between each filling
mound but not on it. The water is your "glue" to stick the pasta
together.

3.Fold other half of dough (with no filling) over top the half with
filling on it, pressing AROUND each filling mound to seal in the
filling. Cut into squares between the sealed filling mounds.

4.Place on waxed paper or greased cookie sheet and freeze (make sure
they don't stick to the cookie sheet and rip!) When frozen, place in
ziploc bag.

5.To serve, bring water to a boil. Put in frozen ravioli and cook 3-5
minutes or until al dente. Top with hot tomato sauce, alfredo sauce,
whatever you like! Enjoy! I have also just cooked them in sauce
instead of water and they cook up fine. (If you have the press, cut
out the circles of dough with the bottom of the press, place one
circle in press, add a little filling and brush water on one half of
the dough edges. Press closed, making sure the filling is sealed in.
Freeze on cookie sheet)

I have a half moon shaped press I use to make these called the "Pocket
Gourmet". Here is the recipe from the booklet, with my modifications
to make if you don't have this press (has three sizes, really neat to
do turnovers, pastries, all kinds of stuff!)