Ravioli

In 10" skillet over medium-high heat, cook beef, onion and garlic until meat is browned. Remove from heat; stir in parsley, cheese and salt, then egg; cover; refrigerate. Prepare pasta dough; cut into 4 pieces. On floured surface with floured rolling pin, roll one piece into 12"x 8" rectangle. (Keep remaining dough covered.) With dull edge of knife, lightly mark dough into twenty-four 2" squares; place a scant teaspoonful of filling in center of each. Roll second piece into 12"x 8" rectangle; place over filling. Press around filling and along edges. With pastry wheel or knife, cut into 24 ravioli; place on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. Bring 6 qts. water to a boil. Add ravioli; stir gently to separate pieces; return to boiling; reduce heat to medium; cook until tender but firm, about 5 minutes. Drain. Homemade Pasta Dough; About 2 1/4 cups flour 1/3 cup water 2 eggs 1 tbsp olive or salad oil 1 tsp salt In a large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky, about 20 times. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 lb.