Serves: 8
Total Calories: 255
1 Prepare the sauce. Then, melt the butter in a large skillet over medium heat. Add the meat and chicken and cook until the meat loses its pink color, breaking up the lumps of ground meat with a spoon.
2 Add the onion, carrot, celery, and garlic. Cook 10 minutes, stirring often, or until the vegetables are softened. Season to taste with salt and pepper.
3 Add the wine and simmer 1 minute. Cover the pan and reduce the heat to low. Cook 11/2 hours or until the meat is very tender. Add a little water to the pan if the mixture becomes too dry. Remove from the heat and let cool.
4 Scrape the meat mixture into a food processor or a food grinder. Chop or grind the meat until it is finely ground, but not pasty. Transfer the meat mixture to a bowl.
5 Add 1/2 cup of the grated cheese to the meat mixture and mix well. Taste for seasoning. Stir in the egg yolks.
6 Prepare the pasta (see below). Serve hot with the sauce and sprinkle with remaining 1/2 cup of the cheese.
PREPARE THE PASTA
1. Dust 2 or 3 large baking sheets with flour. Set out a small bowl filled with cool water.
2 Lay a strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it. Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold. Lightly brush around the filling with the cool water. Fold the dough over the side with filling. Press out any air bubbles and seal the edges. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling. Separate the ravioli and press the edges firmly with the back of a fork to seal. Place the ravioli in a single layer on a baking sheet.
3 Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pan. (To store them longer, freeze the ravioli on the baking sheets until firm. Place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw before cooking.)
4 Just before serving, bring about 4 quarts of water to a boil in a large pot.
5 Lower the heat under the pasta pot so that the water boils gently. Add the ravioli and cook until tender, 2 to 5 minutes depending on the thickness of the ravioli and whether or not they were frozen. Scoop the ravioli out of the pot with a slotted spoon. Drain well.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Meat Ravioli with Tomato Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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