Beef Ravioli Food

RAVIOLI WITH MEAT FILLING

Steps:

• Scramble the hamburger meat until done.
• Add all the dry seasonings and gently heat for a few minutes.
• Heat until you get a nice aroma of all the herbs.
• Remove from heat and cool.
• Mix all of the cheeses into the meat.
• It should be a dry dense mixture that will hold together when you form a ball.
• Use a tablespoon or teaspoon for the filling of each ravioli.
• If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
• They work well.
• Once the ravioli have been assembled they only need to cook a few minutes.

BOLOGNESE RAVIOLI

Steps:

• Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
• Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
• Pour in the tomatoes, breaking them up with a spoon, and add half a tin's worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
• Now it's time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
• Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air - you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
• Freeze the remaining Bolognese (you'll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli - you can cook them from frozen in the sauce.
• Put a pan of salted water on to boil for the pasta.
• For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
• Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

HEARTY BEEF RAVIOLI

Steps:

• Cook ravioli according to package directions; drain., Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened., Serve with ravioli. Top with cheese and olives.

EASY BAKED BEEF & RAVIOLI

Steps:

• Preheat oven to 375°F. Combine meat and sauce in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly.
• Spoon into 2-qt. casserole dish; top with remaining 1/4 cup mozzarella cheese and the Parmesan cheese.
• Bake 20 min. or until heated through.

BEEF RAVIOLI

Steps:

• For the filling: Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is cooked and the onion is tender. Drain off any excess grease. Remove the skillet from the heat and stir in the parsley, cheese, and salt. Mix well then stir in the egg. Transfer the beef mixture to a covered container and refrigerate while you prepare the rest of the recipe. For the dough: Place the flour in a large mixing bowl. Stir in the eggs, water, oil, and salt. Mix until a stiff dough forms. Turn the dough out onto a floured work surface and knead until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes. Divide the dough into 4 equal pieces. Roll out one piece of dough on the floured surface to form a 12x8-inch rectangle. Lightly score a grid of 24 2-inch squares with a knife. Place a teaspoon of the beef filling in the center of each square. Roll out a second piece of dough to a 12x8-inch rectangle. Carefully place on top of the first sheet of dough. Press the dough down around the filling and edges to seal. Carefully cut the dough into squares around each mound of filling. Seal the edges as needed of each piece. Place the ravioli on a kitchen towel in a single layer and let dry for 30 minutes. Repeat with the remaining dough and filling. While the ravioli is drying, prepare the marinara sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Stir in the sugar, basil, salt, tomatoes, and tomato paste. Bring to a boil then reduce the heat to a low simmer. Cover the saucepan and cook for 20 minutes, stirring occasionally. To cook the ravioli: Bring a large saucepan of salted water to a boil over high heat. Add the ravioli and cook, stirring just to keep the pieces from sticking. Bring to a boil then reduce the heat to a strong simmer. Cook about 5 minutes or until al dente. Drain well. Place the cooked ravioli in individual serving bowls. Top with the marinara sauce. Sprinkle with parmesan cheese if desired.

BEEF RAVIOLI IN BASIL-CREAM SAUCE

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

MEAT RAVIOLI

Steps:

• For the pasta, mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for 5 minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes.
• Flour the pasta machine with semolina and divide the pasta into 4 equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.
• Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough.
• Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside.
• For the tomato sauce, add the olive oil to a pan and add the garlic and chilli. Cook for 2-3 minutes, until the garlic starts to colour a little. Add the tomatoes and warm through in the pan. Season with salt and pepper.
• To make the meat filling, put the onion in a pan over medium heat, and fry gently until softened. Add the mince and cook for 2 minutes or so, add the wine and let it reduce. Remove from the heat and leave to cool. Add the egg, breadcrumbs and parsley and mix to combine.
• To make the ravioli, put a pasta sheet on your board and place a heaped teaspoon of the meat filling mixture at equal intervals along the pasta. Brush a little of the beaten egg around each filling then lay another pasta sheet on top and carefully press down around each filling ball to remove any air. Cut in squares with your ravioli cutter or knife, then dust with semolina flour and set aside. Repeat the process with the meat filling.
• To cook the ravioli bring some water to the boil and a good tablespoon of salt (the water should be as salty as the sea). Drop the ravioli in to the water in small batches and cook until the float to the surface, then add them to the tomato sauce. You can add a little of the pasta water to the sauce to get the right consistency.
• Scatter some basil leaves over the top and serve.

SPINACH RICOTTA BEEF RAVIOLI FILLING

Steps:

• Place the thawed spinach between paper towels and squeeze out all of the water.
• In a large fry pan, cook the ground beef in the olive oil and butter until done. Add the spinach and season with salt, pepper and garlic powder. Don't be shy with the seasonings. If there is a lot of moisture in the meat mixture put it in a strainer and make sure to get the juice out.
• Place the meat mixture in the bowl of a food processor and pulse several times until the meat is the same consistency.
• In a large bowl add the ricotta and mix it with the eggs, parsley and Parmesan cheese until smooth.
• Add the spinach/meat mixture and mix well. Chill in the refrigerator for about 30 minutes. This makes it easier to handle.
• Assemble your ravioli as you normally would or as we did in our Italian ravioli recipe --https://allourway.com/2014/08/24/homemade-italian-ravioli-meat-cheese-filling/ This time we added another step. We painted a little of the egg wash along the edges of the ravioli before adding the top sheet. Sometimes, although it is very rare, I have the tendency to overfill and a part of the ravioli edge doesn't seal properly. The egg wash helps make a firmer seal. You may eliminate this step if you wish.
• Prepare ravioli as you normally would or freeze on cookie sheet lined with wax paper and when they are frozen package them in an air-tight freezer container.

BEEF RAVIOLI

Steps:

• For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
• For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
• For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
• To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
• In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.