Meat
- 1/2 pound [227 g] ground beef
- 1/2 pound [227 g] ground pork
- 2 egg yellows
- 1 onion, finely chopped
- Salt and pepper
- 3 ounces [85 g] Romano cheese, shredded
- 1/4 cup [60 mL] savory
- 1/3 cup [80 mL] breadcrumbs
Pasta
- 3 cups [750 mL] flour
- 2 eggs
- Water
- Salt
|
Meat
- Mix together beef, pork, onion, salt, pepper, Romano cheese, savory, breadcrumbs, egg yellows and a bit of egg white.
- Mold into small balls of about 1/2 inch [1.3 cm].
Pasta
- Mix together flour, water, salt and eggs.
- Keep a bit of egg white to seal the pasta.
- Roll dough, and cut into squares.
- Place a small meatball in center of half a square, and cover with other half; repeat using all dough squares.
- Seal with egg white.
- Roll raviolis in flour and let dry at room temperature or freeze individually.
Cooking
- Boil raviolis in a large pot filled with salted water.
- Sprinkle raviolis with flour before cooking.
|
