|Ground beef||1⁄2 Pound|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Minced parsley||1⁄4 Cup (4 tbs), minced|
|Grated parmesan cheese||2 Tablespoon|
|Marinara sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Prepare filling: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 teaspoon salt, then egg. Cover and refrigerate ground-beef filling.
2. Prepare Pasta Dough. Cut into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. (Keep remaining dough covered with plastic wrap.) With dull edge of knife, lightly mark dough into twenty-four 2-inch squares. Place a scant teaspoon of ground-beef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With ravioli cutter, pastry wheel, or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and ground-beef filling. Let ravioli dry 30 minutes.
3. To cook, about 30 minutes before serving, prepare Marinara Sauce. Meanwhile, in 8-quart saucepot over high heat, heat 6 quarts water and 2 teaspoons salt if desired to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm, about 5 minutes. Drain ravioli; serve with Marinara Sauce.