Beef Ravioli

For the filling: In a 10-inch skillet over medium-high heat, cook ground beef, 1 small minced onion, and 1 minced garlic clove until all pan juices evaporate, the onion is tender, and the meat is browned. Remove skillet from heat; stir in minced parsley, grated Parmesan cheese, and 1/2 teaspoon salt, then 1 egg. Cover and refrigerate the ground beef filling.

For the pasta dough: In a large bowl, stir 2-1/4 cups flour with the remaining ingredients (1 cup water, 2 eggs, and 1 teaspoon salt) to make a stiff dough. On a well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier handling.

On a floured surface with a floured rolling pin, roll 1 piece of dough into a 12-inch by 8-inch rectangle. With the dull edge of a knife, lightly mark the dough into twenty-four 2-inch squares. Place a scant teaspoon of ground beef filling in the center of each square. Roll a second piece of dough into a 12-inch by 8-inch rectangle; place over the filling. Press around the filling and along the edges. With a cutter or knife, cut into 24 ravioli; place in a single layer on a floured, clean cloth towel.

Repeat with the remaining dough and filling. Let ravioli dry for 30 minutes. In an 8-quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm, about 5 minutes. Drain ravioli; serve with Marinara sauce.

For the Marinara Sauce: In a 2-quart saucepan over medium-low heat, in hot olive or salad oil, cook 1 small chopped onion and 1 minced garlic clove until tender. Stir in sugar, basil, 1 teaspoon salt, 16 ounces canned tomatoes with their liquid, and 6 ounces canned tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.