Wednesday, October 31, 2012

Homemade Ravioli

Homemade Ravioli
(about 40 pieces)


Triple the Recipe for Homemade Pasta from blog Homemade Pasta

Cheese Filling:

2 lbs. Ricotta Cheese
1 cup Grated Romano Cheese (could use Parmesan)
3 Fresh Eggs
2 tbsp. Fresh Parsley, chopped

Meat Filling:

1 lb. Finely Ground Veal
½ lb. Finely Ground Pork
½ lb. Finely Ground Beef
2 Fresh Eggs
2 tbsp. Fresh Parsley, chopped
1 lb. Cooked Spinach, chopped
1 – 2 cups Grated Romano Cheese (could use Parmesan)
½ cup Bread Crumbs
2 tsp. Allspice
1 tsp. Salt
½ tsp. Black Pepper
2 Fresh Eggs, beaten (for sealing pasta)


Make the homemade pasta according to the recipe and let rest.  For the cheese filling just mix all ingredients in a medium bowl and set aside until ready to fill ravioli.  For the meat filling brown the meat in a large sauté pan over medium heat until all the pink is gone.  Remove from heat and drain.  In a large bowl combine cooked meat with the remaining ingredients until well incorporated and set aside until ready to fill ravioli.  Make sure you have squeezed as much moisture as possible out of the spinach after it has been cooked.

Take ball of pasta dough and divide into 4 equal pieces.  Roll out one piece as thin as possible on a floured surface in a shape close to 5x20 inches.  Now place about a half tablespoon of your filling mixture on pasta at about one inch intervals going the long way on the pasta.  Make sure you place them about one inch in from the edge of pasta going 5 inches wide.  Brush the egg wash on the pasta around each mound of filling.  Bring the far side of the 5 inch width over the filling and press down to seal trying to get as much air out of filling pocket.  Cut pasta to make individual raviolis.  You can make them prettier by cutting with a pastry cutter, doughnut cutter or even using a drinking glass.  Repeat this process with the remaining pieces of pasta dough.  You should get about 10 ravioli per piece of pasta dough.   Be sure to re-use any pasta dough you cut away at the end.  If you have leftover filling it can be frozen for another time.

To cook the ravioli, drop into salted boiling water in a large pot.  Don’t over fill the pot and cook about 3 minutes.  The ravioli should float when done.  Remove using a slotted spoon or a strainer.  Sauce with an appropriate sauce for the filling and serve at once.

Note:               On meat filling, you could just use all ground beef if you wish.

Note:               To freeze the uncooked ravioli, place on a sheet pan so they don’t touch and put in the freezer.  Once frozen solid remove and place in a zip-lock baggie and return to the freezer.  When needed for a meal simply take out the number you needs and reseal baggie.  The ravioli should last 1 to 2 months in the freezer.

Ideas for Future Efforts

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