My love for pasta stems from my junior high days when I lived in the Tuscany region of Italy.
That was almost twenty years ago but my love for carb-filled, belly-satisfying pasta has not faded.
I’ve never made my own pasta until recently and it tasted so delicious. The basic recipe for most pasta includes flour and eggs but you can add your own creative touches as you
You can find my basic pasta recipe here, but today I want to show you that tiny changes can make even the most basic recipe into something amazing.
Homemade Pasta (found here)
Shredded Parmesan Cheese (Amount depends on size of ravioli)
1 lb. Lean Ground Beef
2 Cups Garden Vegetable Spaghetti Sauce
2 Tbsp. Garlic Powder
1 Tbsp. Basil
1 Tsp. Black Pepper
½ Tsp. Salt
Begin at the filling process after using the basic pasta recipe. Put ½ tsp. of ricotta and ½ tsp. of parmesan in center of one of the half squares.
Use the egg wash around the edges of the square. Place the second square on top of the filled square. Using a fork, firmly press edges together. Flip ravioli over and firmly press edges together with the fork.
Continue making the pasta until the desired serving size is reached. In a large pot, bring water, 1 tsp. salt, and 1 tbsp. oil to a boil. Add pasta and reduce heat. Cook on low to medium heat for 20-25 minutes or until pasta is al dente.
For meat sauce, in a frying pan, cook beef on low to medium heat until fully browned. Place meat in strainer and rinse under cold water to remove excess grease.
Return meat to pan and cook on low heat. Once the meat is warm, add the sauce, garlic, basil, pepper, and salt. Cook for five more minutes, occasionally stirring. Serve on top of ravioli.
Top off with shredded Parmesan Cheese!