Jumbo Ravioli

1. basil PASTA DOUGH: Parmesani cheese, grated Pastai Doughi: In food processor (or blender), puree basil, eggs, oil, and salt.
2. (If using blender, pour into bowl; stir in enough flour to make stiff dough.
3. ) Add 1 1/2 cups flour to processor; process for 5 seconds.
4. With motor running, add enough flour so dough forms a ball.
5. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary.
6. If dough was not mixed in food processor, knead for about 5 minutes.
7. Cut dough in half and shape into balls.
8. Cover dough with inverted bowl; rest for 1/2 hour.
9. Veali Filling: Heat oil in skillet; add veal, onion, and garlic.
10. Sautei until veal is cooked and moisture has evaporated, about 5 minutes.
11. Remove from heat; cool slightly.
12. In food processor, process meat to a paste.
13. Mixi in eggs, cheese, and parsley; cool.
14. Tomato Saucei: Heat Oil in skillet or large saucepan over medium heat.
15. Saute onion and garlic until onion is translucent.
16. Stiri in tomato puree and remaining sauce ingredients.
17. Simmeri, uncovered, for 15 minutes.
18. Cover; keep warm until ready to use. ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel.
19. Roll other half; score into 12 (4- inch) squares.
20. Mound filling in center of squares.
21. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal.
22. Use pastry wheel or knife to cut between the mounds.
23. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil.
24. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender.
25. Remove with slotted utensil (spoon or spatula).
26. Serve with tomato sauce and cheese.
27. Makes 4 servings.