| 1 | Basil pasta dough: parmesan cheese, grated pasta dough: in food processor (or blender), puree basil, eggs, oil, and salt. |
| 2 | (if using blender, pour into bowl; stir in enough flour to make stiff dough). |
| 3 | Add 1 ?cups flour to processor; process for 5 seconds. |
| 4 | With motor running, add enough flour so dough forms a ball. |
| 5 | Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. |
| 6 | If dough was not mixed in food processor, knead for about 5 minutes. |
| 7 | Cut dough in half and shape into balls. |
| 8 | Cover dough with inverted bowl; rest for ?hour. |
| 9 | Veal filling: heat oil in skillet; add veal, onion, and garlic. |
| 10 | Saute until veal is cooked and moisture has evaporated, about 5 minutes. |
| 11 | Remove from heat; cool slightly. |
| 12 | In food processor, process meat to a paste. |
| 13 | Mix in eggs, cheese, and parsley; cool. |
| 14 | Tomato sauce: heat oil in skillet or large saucepan over medium heat. |
| 15 | Saute onion and garlic until onion is translucent. |
| 16 | Stir in tomato puree and remaining sauce ingredients. |
| 17 | Simmer, uncovered, for 15 minutes. |
| 18 | Cover; keep warm until ready to use. |
| 19 | Ravioli: on floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. |
| 20 | Roll other half; score into 12 (4- inch) squares. |
| 21 | Mound filling in center of squares. |
| 22 | Brush water on scored lines; lay other rectangle of pasta on top. |
| 23 | Press, with fingers, around filling to seal. |
| 24 | Use pastry wheel or knife to cut between the mounds. |
| 25 | In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. |
| 26 | Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. |
| 27 | Remove with slotted utensil (spoon or spatula). |
| 28 | Serve with tomato sauce and cheese. |
| 29 | Makes 4 servings. |
| 30 | [mccall"s cooking school no 12] |
