Meat 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.

RAVIOLI

Steps:

• In a bowl, combine the Meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
• Using the Fresh Pasta recipe, roll out your dough either by hand or by machine.
• After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
• In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.
• In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.
• In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
• By Hand:
• On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
• By Food Processor:
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

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.

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.

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.

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.