These can be made larger and called tortelli. Ravioli or tortelli can be stuffed with numerous different ingredients.
Serves: 10Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Medium
- 3 cups durum wheat (semolina) flour
- 1⁄4 tsp. salt
- 3 large eggs
- 1⁄4 cup olive oil
- 1⁄4 cup water
- 4 thick slices crusty Italian bread (stale or toasted)
- 3⁄4 lb. lean ground beef
- 3⁄4 lb. lean ground pork
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 tsp. ground black pepper
- 3 cloves garlic, peeled and minced
- 1 small shallot, peeled and minced
- 1⁄4 cup chopped parsley
- Sift together the flour and salt into a large mixing bowl. Whisk the eggs in a small bowl. Mix the olive oil and water into the eggs.
- Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator at least 1 hour. Allow dough to return to room temperature if it has rested in the refrigerator more than an hour.
- Soak the bread in water, and then squeeze out all excess water.
- In a large mixing bowl, mix together the beef, pork, cheese, pepper, garlic, shallot, and bread.
- Roll out the pasta dough on a floured surface into sheets about 1⁄2 inch thick. Cut into two equal rectangles. Trace 3-inch squares onto one of the rectangles. Spoon a teaspoonful of the meat mixture onto the centers of the squares. Lightly paint the outer edge of the squares with a tiny amount of water. Place the other pasta sheet over the top and gently seal around the squares by pressing closed with your fingers. Cut out the squares.
- Bring a large pot of water to a slow boil. Add the pasta, and cook for about 20 minutes. Drain. Top with parsley to serve.