Ravioli!

We made ravioli the other weekend.

Remember the ravioli moulds we got from eBay?

We put them to good use when we are in the mood.

It is great to have a second pair of hands in the kitchen.

It is also good to have two sets of pastry mats

and two small rolling pins.

We have two ravioli moulds from eBay

but I prefer the one that makes a dozen big ones

over the one that makes 28 small ones.

For the sauce, we could have used some pasta sauce

but we had none in the pantry so

we made some gravy using the 

Ikea Swedish meatballs copycat recipe.

Ravioli Dough (makes 48 pieces):
3 c   flour1/2 t salt2     eggs1/2 c warm water
Sift flour and salt togetherPut flour on a board and make a wellDrop eggs in well, break the yolk and beatCombine eggs and flourAdd enough water to make a stiff doughKnead until smooth (approximately 10 mins)Cover and let rest 15 minsDivide and roll out to 1/16" to 1/8" sheetsUse 1 to 1 1/2 t of fillingDry about 1 hourBoil 10 - 15 mins

Ravioli Filling
1/4 lb  ground beef1/4 lb  ground pork1 T     butter1 clove garlic1/2 c   cooked spinach, chopped1 T     flat leaf parsley2       eggs, beaten2 T     Romano cheesedash nutmeg/salt/pepper

For the gravy:2 T      unsalted butter2 T      all-purpose flour1 1/2 c beef broth1 t       Worcestershire sauce1/4 c    heavy creamsalt/pepper  2 T      chopped fresh parsley (optional)

Melt the butter in a large skillet over medium heatAdd the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve