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Ravioli

1/2 lb ground beef
1 small onion, minced
1 small clove garlic, minced
1/4 cup minced parsley
2 tbsp grated Parmesan cheese
1/2 tsp salt
1 egg
Homemade pasta dough (follows)

In 10" skillet over medium-high heat, cook beef, onion and garlic
until meat is browned. Remove from heat; stir in parsley, cheese
and salt, then egg; cover; refrigerate.

Prepare pasta dough; cut into 4 pieces. On floured surface with
floured rolling pin, roll one piece into 12"x 8" rectangle. (Keep
remaining dough covered.) With dull edge of knife, lightly mark
dough into twenty-four 2" squares; place a scant teaspoonful of
filling in center of each. Roll second piece into 12"x 8" rectangle;
place over filling. Press around filling and along edges. With
pastry wheel or knife, cut into 24 ravioli; place on floured,
clean cloth towel. Repeat with remaining dough and filling. Let
ravioli dry 30 minutes.

Bring 6 qts. water to a boil. Add ravioli; stir gently to separate
pieces; return to boiling; reduce heat to medium; cook until tender
but firm, about 5 minutes. Drain.


Homemade Pasta Dough;

About 2 1/4 cups flour
1/3 cup water
2 eggs
1 tbsp olive or salad oil
1 tsp salt

In a large bowl with wooden spoon, stir 2 1/4 cups flour with
remaining ingredients to make a stiff dough. On a well-floured
surface knead dough until smooth and not sticky, about 20 times.
Wrap dough with plastic wrap and let rest 30 minutes for easier
rolling. Makes 1 lb.

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