Ingredients

3 cups all-purpose flour
salt.
Two eggs, slightly beaten
water.
1 pound ground beef.
One medium onion, finely chopped
1/4 teaspoon pepper
one egg yolk, beaten
4 cups chicken stock or broth.
2 to 4 cups beef stock or broth.
Chopped fresh dill

. How to Make.

Stir together flour and 1/4 teaspoon salt. Stir in two eggs and 6 to 8 tablespoons warm water, making a smooth dough. Wrap in plastic wrap, let stand 20 min. Knead dough until smooth, set aside. In a large bowl, combine beef, onion, 3 tablespoons ice-cold water, 1 teaspoon salt and pepper. Divide dough into four equal pieces. On a lightly floured surface, roll out dough, one piece at a time, and till 1/16 inch thick. Cut dough into 1 1/2 inch to 2 inch circles. Brush edges of circles with egg yolk. Place 1/2 teaspoon meat mixture on each dough circle. Fold dough overfilling, crimp edges with a fork. Arrange ravioli, not touching, on floured surface; let stand 10 min. to dry slightly. Pour chicken and beef broth or stock into a large pot, bring to a boil. Add ravioli, a few at a time; keep liquid boiling. Reduce heat; simmer ravioli, uncovered for 10 min.. Pour ravioli and cooking liquid into a tureen dish or serve in individual bowls. Garnish with dill.

Yield: Makes about 200 Ravioli.

Variation.
While ravioli Stansted dry, add sliced carrots and onion rings to hot broth; bring to a boil. Continue as directed above.

How visitors found this page:

• Russian cooking recipes main dishes
• Brynza recipes