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1
In food processor (or blender), puree basil, eggs, oil, and salt.
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2
Add 1 1/2 cups flour to processor; process for 5 seconds.
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3
With motor running, add enough flour so dough forms a ball.
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4
Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary.
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5
If dough was not mixed in food processor, knead for about 5 minutes.
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6
Cut dough in half and shape into balls.
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7
Cover dough with inverted bowl; rest for 1/2 hour.
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8
Heat oil in skillet; add veal, onion, and garlic.
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9
Saute until veal is cooked and moisture has evaporated, about 5 minutes.
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10
Remove from heat; cool slightly.
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11
In food processor, process meat to a paste.
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12
Mix in eggs, cheese, and parsley; cool.
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13
Heat Oil in skillet or large saucepan over medium heat.
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14
Saute onion and garlic until onion is translucent.
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15
Stir in tomato puree and remaining sauce ingredients.
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16
Simmer, uncovered, for 15 minutes.
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17
Cover; keep warm until ready to use.
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18
Ravioli: On floured surface, roll half of dough into a 12x16 inch inch rectangle; set aside on a towel.
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19
Roll other half; score into 12 (4- inch) squares.
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20
Mound filling in center of squares.
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21
Brush water on scored lines; lay other rectangle of pasta on top.
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22
Press, with fingers, around filling to seal.
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23
Use pastry wheel or knife to cut between the mounds.
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24
In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil.
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25
Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender.
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26
Remove with slotted utensil (spoon or spatula).
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27
Serve with tomato sauce and cheese.
