Homemade Meat Ravioli Filling Food

HOW TO MAKE HOMEMADE MEAT RAVIOLI

Steps:

• In a stand mixer add the flour to the mixing bowl, salt, eggs and oil. If the dough is still too dry you may gradually add 1 Tablespoon of water but only if the dough is dry. Blend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove dough from bowl and knead on floured tabletop a few times until dough is smooth and then place the dough in a plastic bag while preparing the meat filling.
• In a large pot cook ground beef, ground pork and spices over medium heat until completely browned. Remove from heat and drain fat from meat and allow to cool.Place cooked meat in a food processor and pulse until meat is a fine texture. The goal is to have a smooth topped ravioli and not chunky and bumpy. Is this step necessary? Some may not think so but in my book it really is. The photo on the left has not been put through the food processor whereas the photo on the right has.
• Making Pasta Sheets:To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one similar to mine here.Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don't dry out. Then cut that one fourth in half and place the other half in the bag.Place the pasta maker dial to 1 and run the dough through the maker. Fold dough over, lightly dust with flour if the dough is sticky and run through the 1 setting again. Fold the dough over, dust if needed, turn the dial to 3 and run the dough through the maker. Again fold the dough over, dust if needed, change the dial setting to 5 and run through the press. This should be the final pass and you'll want to assist the dough out of the feeder keeping it in a full sheet.Note: Too many passes through the press will result in too much gluten and unmanageable dough. If this happens you may have to use a rolling pin to finish making your ravioli sheet.Place the finished sheet of pasta on a floured surface and continue running the rest of the dough through the pasta maker. Now that your pasta sheets are made and laid out on your work surface it is time to assemble ravioli.Tip: Sometimes the final pasta sheet does not always completely cover the mold width-wise. If this happens just place the pasta sheet on a floured surface, sprinkle top of sheet with flour and run a rolling pin over it a few times and then place the sheet on the pasta mold.
• Assemble Meat Ravioli:When working with loose meats I like using a ravioli pasta mold. This mold also works well with the four cheese ravioli as well. I have had my mold for a long time but I found one on Amazon that is a newer version than mine. If you are interested in making uniform shaped meat ravioli then you may want to get a ravioli mold like this.Lightly flour the indentions of the mold. Place a layer of rolled out dough sheet on top of the ravioli mold. Gently press down over the indention and place a scoop of meat into the hole being sure not to overfill the holes.Next you'll lay a sheet of dough over the meat making sure the mold is completely covered.Then take a rolling pin and run it over the edges of the mold or follow the manufactures instructions for sealing the ravioli.Flip the mold over onto a floured surface and separate the ravioli pieces. Not all pieces are always easily separated and I usually use a pasta wheel to separate making a clean cut.
• Dry Ravioli:Prepare a baking sheet sprinkled with flour. Place cut ravioli onto baking sheet to dry for about 30 minutes and then flip pasta over to continue drying.
• Cooking Homemade Meat Ravioli:Prepare a large pot of water with about 1-2 Tablespoon salt and bring to a boil. I usually serve about 6 pieces of ravioli per person. Place desired amount of ravioli in boiling water and cook for about 5-7 minutes. Gently remove from water using a slotted spoon and place in a colander to drain excess water.
• Serving Homemade Meat Ravioli:Place a heaping scoop of pasta sauce on a plate. Place cooked ravioli on the plate on top of the sauce and then cover ravioli with sauce and serve while hot. I like serving this meat ravioli with my marinara sauce recipe.

MEAT AND SPINACH RAVIOLI FILLING

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
• Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
• The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

RAVIOLI MEAT FILLING

Steps:

• In a 10 inch skillet over medium high heat cook the beef, onion and garlic until meat is browned.
• Remove from heat and strain off the fat.
• Make sure your meat is minced fine when done.
• Stir in the egg, parsley, cheese and salt.
• Mix well, and fill pasta.

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.

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.

RAVIOLI WITH MEAT FILLING

Steps:

• Preheat the oven to 375° F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat. Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary, and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
• Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
• Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats. Taste, and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
• Make the pasta dough; form and cut the ravioli according to directions below. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
• While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
• Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
• Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.

RAVIOLI MEAT FILLING

Steps:

• Cook chicken in your favorite chicken soup recipe, removing the chicken when it is cooked through.
• Enjoy the soup.
• Cook pork in a pot of pomodoro sauce (save sauce to top ravioli later).
• Grind both the chicken and the pork and mix together.
• Melt butter in a large pan and saute onion until just browned.
• Combine ground meats and onion, salt and pepper to taste, mix well.
• Chill until ready to stuff ravioli.

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.