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Italian
Ravioli

Cullen's Italian Beef Ravioli

Ravioli Dough:

3 C. flour

3 eggs

1 T. oil

2 t. salt

water

Place flour in a bowl and make a well in the center. Add eggs, oil and salt. Add water a little at a time to make a soft dough. Place onto a floured board and knead until dough is smooth and elastic. About 8 minutes. Cover dough and let rest 20 minutes.

Filling:

3/4 lb. ground beef

3/4 lb. ricotta cheese

3 eggs

1 C. parmesan cheese

1 T. salt

pepper

Mix filling together in a bowl.

To assemble:

Divide dough into 5 pieces and roll into a very thin rectangle. Cut the dough into 3 x 10 inch strips. Place a teaspoon of the filling about every 2 inches on the dough. Cover with another strip and cut out with a ravioli cutter (or cut with a knife and press with a fork). Place ravioli on a floured board and cover until ready to cook.

Bring 6 quarts of water to a boil. Add ravioli and cook until tender. Drain and rinse.

Serve with your favorite spaghetti sauce and top with parmesan cheese