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Meat Filled Ravioli

Western.Chefs's picture
Ingredients
  Pasta dough 1⁄2 (Homemade)
For filling
  Beef chuck 1 Pound, ground twice
  Yellow onion 1 Small, peeled and minced
  Garlic 1 Clove (5 gm), peeled and crushed
  Olive oil/Other cooking oil 1 Tablespoon
  Flour 2 Tablespoon
  Beef broth 3⁄4 Cup (12 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
For topping
  Grated parmesan cheese 1 Cup (16 tbs)
  Italian tomato sauce/Marinara sauce 3 Cup (48 tbs) (Hot)
Directions

MAKING
1) In a saucepan, stir-fry the beef, onion, and garlic in oil over a medium heat for 4-5 minutes until light brown, then process through a meat grinder and return to the pan.
2) Place over a moderate heat, stir in the flour, and gradually mix rest of the filling ingredients.
3) Stir and cook until thickened, lower the heat and simmer without the lid for 5 minutes, then allow to cool.
4) On a lightly floured board, roll 1/2 the dough into a thin 14 inch square.
5) Drop teaspoonfuls of the filling in rows over the dough spaced 2 inch apart.
6) Roll rest of the dough into similar square and place over the first.
7) Press lightly over the filling, cut in 2 inch squares with a ravioli or pastry cutter like small pillows.
8) On a lightly floured tray, layer the ravioli, dust with flour, and allow to stand for 30 minutes. Turn over and allow to stand for further 30 minutes.
9) In a large kettle, allow about 5 quarts salted water with 1 teaspoon cooking oil to a boil. Add about 10-12 ravioli and cook for 7-10 minutes, gently stirring.
10) In a large buttered platter, remove the ravioli with a slotted spoon, cover with 2 tablespoons cheese and 3-4 tablespoons sauce and keep warm.
11) Repeat with rest of the ravioli, cheese and sauce.

SERVING
12 Serve immediately with rest of the cheese and sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Oceanian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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