- 2 cups (4 sticks) butter
- 1 pound carrots, finely diced
- 1 pound celery, finely diced
- 1 pound white onions, finely diced
- 4 tablespoons dried thyme
- 3 tablespoons granulated garlic
- 3 cloves garlic
- 5 pounds ground beef
- 1 1/2 cups grated Parmesan
- 1 cup fresh basil leaves, chopped
- 4 eggs, beaten with water
- 6 cups Italian breadcrumbs
- Oil, for frying
- Salt and freshly ground black pepper
- Meat sauce, for serving
Special equipment: a melon baller; a rolling pin or pasta roller
For the dough: Place the flour in a large bowl, and make well in the center of the flour. Place the oil and eggs in the well and use a fork to incorporate the flour into the liquid a little bit at a time. Turn the dough out onto a floured board and knead into a firm ball. Once the dough is smooth and uniform in texture, place on a plate, cover with a damp towel and rest the dough for 10 to 15 minutes.
Using a rolling pin or pasta roller, roll out the dough into long, thin sheets, about 6-inches wide and 36-inches long. Gently reserve the sheets on a baking sheet, covered with a clean towel until ready to use.
For the filling: In large saute pan, melt the butter over medium heat. Add the carrots, celery and onions. Saute for 4 minutes, then add the thyme and granulated garlic. Cook, stirring, until the onions are translucent, 4 minutes. Remove the vegetables to a large bowl and return the pan to the heat. Add the whole garlic and cook to brown slightly. Add the ground beef and cook until browned and cooked through. Remove the garlic from the pan and discard, and drain the fat from the beef. Add the ground beef to the cooked vegetables, then add 1/2 cup of the Parmesan and 1/2 cup of the basil. Mix well and cool to room temperature.
Pass the filling through a meat grinder or process in a food processor to break down any large pieces.
Lay out a sheet of dough on a clean surface. Using a melon baller, scoop out small balls of the filling and place on the dough, about 3-inches apart and leaving room for edges. Top each ball of filling with a few pieces of the remaining 1/2 cup basil. Brush egg wash between each pile of filling and place another sheet of dough over the top, pressing down to seal. Reserve the remaining egg wash for a later use. Use a roller to cut the ravioli, about 75 ravioli total. Crimp the edges of the ravioli with a fork, and place on a sheet tray. Freeze the ravioli until you are ready to fry.
Mix the remaining 1 cup Parmesan with the breadcrumbs in a bowl and have the egg wash ready. Dip the ravioli in the reserved egg wash and then dredge in the breadcrumb mixture and set aside.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Drop the ravioli in the oil and cook until deep golden brown, 5 minutes. Remove from the oil and drain on paper towels before plating. Top with salt and pepper and some Parmesan. Serve with your favorite meat sauce.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.