Meat Ravioli with Quick Tomato Sauce

Name: Meat Ravioli with Quick Tomato Sauce
Yield: Serves 4-6 (makes 36 ravioli)
Cuisine: Europe, 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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pasta
Pork
Make Ahead

By Steve Dunn ･ 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.

SERVES 4-6 (makes 36 ravioli)

TIME 2¼ hours, plus 1 hour resting

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