Meat Ravioli with Quick Tomato Sauce

Name: Meat Ravioli with Quick Tomato Sauce
Yield: Serves 4-6 (makes 36 ravioli)
Cuisine: Italian
Ingredients: 2 cups (10 ounces), all-purpose flour, plus extra as needed; 2 , large eggs plus 6 large yolks; 2 tablespoons, extra-virgin olive oil; 2 slices, hearty white sandwich bread, torn into small pieces; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 1/4 cup, chicken broth; 1 , large egg; 2 tablespoons, minced fresh parsley; 2 , garlic cloves, minced; 1 teaspoon, table salt; 1 teaspoon ground, fennel; 3/4 teaspoon, grated lemon zest; 1/2 teaspoon, pepper; 1/2 teaspoon, dry mustard; 1 pound, ground pork; 1 , large egg, lightly beaten; , Table salt for cooking

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Appears in Cook's Illustrated May/June 2019, America's Test Kitchen TV

With our supermalleable dough, you don't need a pasta machine—or the skills of an Italian grandmother—to make tender yet springy ravioli.

SERVES4-6 (makes 36 ravioli)

TIME2¼ hours, plus 1 hour resting

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WHY THIS RECIPE WORKS

We developed a three-ingredient, egg-rich pasta dough that was quick to make in a food processor and easy to roll thin by hand—no special equipment required. Our method for portioning the filling, cutting the dough into rectangles, and fold...

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