Jumbo Ravioli

Directions

In food processor (or blender), purée basil, eggs, oil, and salt.

Add 1½ cups flour to processor; process for 5 seconds.

With motor running, add enough flour so dough forms a ball.

Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary.

If dough was not mixed in food processor, knead for about 5 minutes.

Cut dough in half and shape into balls.

Cover dough with inverted bowl; rest for ½ hour.

Heat oil in skillet; add veal, onion, and garlic.

Sauté until veal is cooked and moisture has evaporated, about 5 minutes.

Remove from heat; cool slightly.

In food processor, process meat to a paste.

Mix in eggs, cheese, and parsley; cool.

Heat Oil in skillet or large saucepan over medium heat.

Sauté onion and garlic until onion is translucent.

Stir in tomato purée and remaining sauce ingredients.

Simmer, uncovered, for 15 minutes.

Cover; keep warm until ready to use.

Ravioli: On floured surface, roll half of dough into a 12×16 inch inch rectangle; set aside on a towel.

Roll other half; score into 12 (4- inch) squares.

Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top.

Press, with fingers, around filling to seal.

Use pastry wheel or knife to cut between the mounds.

In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil.

Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender.

Remove with slotted utensil (spoon or spatula).

Serve with tomato sauce and cheese.