Italian Pasta Recipes - Veal Ravioli (Ravioli di Vitello) Recipe

Ingredients                     

• 450 g/1lb/4 cups plain (all-purpose) flour

• 1.5 m/1/4 tsp salt

• 4 eggs

• 30 ml/2 tbsp milk or single (light) cream

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 225 g/8 oz cooked veal

• 15 ml/1 tbsp chopped fresh basil

• Salt and freshly ground black pepper

• Tomato Sauce, to serve

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Method:

1. Sift the flour and salt in a bowl and blend in the eggs and cream. Knead very thoroughly until smooth.

2. Cover the bowl with a cloth and leave for 10 minutes. Roll out the dough to paper thinness and cut into two strips.

3. Hang up to dry or lay a clean cloth over the back of a chair and put the strips of pasta over this. Leave for 10 minutes.

4. Heat the oil in a trying pan (skillet) and cook the chopped onion for 2 minutes. Mince (grind) the veal and stir into the onion with the basil, salt and pepper.

5. Place the pasta strips on to a floured working surface. Put spoonfuls of the filling on one half of the pasta and brush all round with water.

6. Lay the other half on top. Press very firmly round the filling and cut into 2.5 cm/1/2 in squares, ensuring that each ravioli is firmly sealed.

7. Drop into a pan of rapidly boiling salted water and cook for 8 minutes. Remove with a draining spoon and serve at once with the Tomato Sauce.