Italians create the most flavorful dishes. I personally love raviolis and am going to tell you how to make them from scratch. You will need one cup of all-purpose flour, plus more for rolling dough, one teaspoon of olive or vegetable oil, one pound shredded provolone or mozzarella cheese, half pound of ground beef, one tablespoon of minced garlic, one tablespoon minced fresh parsley, salt, ground pepper, six eggs, one lightly beaten for egg wash, one stick of butter, two cups Italian breadcrumbs, 1/8 cup grated Parmesan, and canola oil, for frying.

The first step is to make the dough. Sift the flour and a pinch of salt in a bowl. That way, there will be no clumps in the dough. Then, whisk together two eggs, one teaspoon of oil, and two tablespoons water in a separate bowl so they can mix smoothly together before adding it to the flour. Next, pour the flour mixture onto a clean work surface, like a table or counter, and form a small well in the center. This way, nothing will be accidently added to the mixture. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. That way, none of the mixture will fall onto the floor or all over the surface. Once absorbed, incorporate the reaming egg mixture and knead by hand until all of the liquid is absorbed, five to six minutes, flouring your work surface as needed to ensure the dough doesn’t

stick. It will become moist and spread. Lastly, roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for one hour. The mixture needs to settle.

Next, cook the half-pound of ground beef in a skillet until it turns brown so you don’t become sick. After that is done, mix together one pound of shredded mozzarella or provolone cheese, half-pound of ground, cooked and drained of excess oil, one tablespoon of minced garlic, one tablespoon of minced fresh parsley, and one teaspoon of salt and ground pepper into a bowl. This will be the filling for your ravioli. Chill it in the refrigerator for at least twenty minutes, or up to one hour.

To assemble, divide the rested dough into two equal-size pieces and roll out onto a floured work surface to a thickness of 1/8-inch so they will not be too thin. Beat one egg lightly, this will be your egg wash. On one dough sheet, distribute tablespoon-sized portions of the filling, at least two inches apart. This will ensure you have enough space between every ravioli. Next, brush the edges of the dough with the egg wash and carefully lay the second sheet of dough on top and press the edged shut with your fingertips. That way none of the filling will come out. Then, take a knife or any type of cutter and cut the raviolis out. Make sure not to cut too close to the filling or it will come out later. After, take a fork and press around all the edges so that when you cook the ravioli the filling will not pop out and no air is inside.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. You will use this to cook the ravioli in. then, heat over a medium flame until hot. Next, melt the butter and whisk the three remaining eggs in a shallow bowl. Place the breadcrumbs and parmesan cheese into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Working batches, carefully drop the ravioli into

the saucepan and fry until golden brown, two to three minutes, making sure that the oil comes back up to temperature between each batch. Place directly onto a cooling rack lined with paper towels to drain any excess oil so you don’t burn your tongue trying to eat them. Server with tomato sauce and parmesan cheese and enjoy. When making this dish do not forget to cook the ground beef all the way so you will not get sick, mix the ingredients correctly, and have fun doing it.