Anybody have any good meat ravioli recipes?!
1 T. butter
2 strips bacon, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 garlic gloves, chopped
1 lb. mild Italian sausage - ground
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper to taste
Melt butter in heavy skillet. Sauté' bacon, carrots, celery, onion and garlic until vegetables are softened. Remove to a
bowl. Add sausage to skillet and brown. Return vegetable mixture and simmer for 15 minutes or so. At this point if
the mixture seems especially dry I sometimes add a ladle of the tomato sauce. Remove from heat and allow to cool
slightly. Stir in mozzarella and parmesan cheese. Taste and add salt and pepper as needed.
For Dough:
You can use an authentic Italian pasta recipe, but this egg noodle recipe is easy, and the dough, to my taste is
easier to handle. Tastes good too!
3 egg yolks
1 whole egg
3 Tbsp. cold water
1 tsp. salt
2 cups sifted all-purpose flour
Beat egg yolks and whole egg in mixer until very light. Add water and salt. Stir in flour and work with hands to
form a ball. Wrap in plastic wrap and allow to rest for 15 minutes or so.
If you are making the pasta by hand. Cut dough in half and roll out on floured surface to desired consistency.
If you are using a pasta maker or attachment, divide dough, flour lightly and run through the widest setting 3 or
4 times. Add flour as needed. Decrease opening and continue to run through to desired thickness. You want it
thin, but not so thin you can't work with it.
OR
Ingredients:
**Filling**
1/2 pound Ground beef
1 each Small onion, minced
1 each Garlic clove, minced
1/4 cup Minced parsley
2 tablespoons Grated Parmesan cheese
Salt
1 each Egg
Water
**Ravioli Dough**
2 1/4 cups Flour
2 each Eggs
1/4 cup Water
1 tablespoon Olive or Salad oil
1 teaspoon Salt
**Marinara Sauce**
2 tablespoons Olive or salad oil
1 each Small onion, chopped
1 each Garlic clove, minced
1 tablespoon Sugar
2 teaspoons Basil
1 teaspoon Salt
16 ounces Can Tomatoes
6 ounces Can Tomato Paste
Directions:
FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling.
RAVIOLI DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12 by 8 rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with sauce.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.
Answers: For Filling:
1 T. butter
2 strips bacon, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 garlic gloves, chopped
1 lb. mild Italian sausage - ground
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper to taste
Melt butter in heavy skillet. Sauté' bacon, carrots, celery, onion and garlic until vegetables are softened. Remove to a
bowl. Add sausage to skillet and brown. Return vegetable mixture and simmer for 15 minutes or so. At this point if
the mixture seems especially dry I sometimes add a ladle of the tomato sauce. Remove from heat and allow to cool
slightly. Stir in mozzarella and parmesan cheese. Taste and add salt and pepper as needed.
For Dough:
You can use an authentic Italian pasta recipe, but this egg noodle recipe is easy, and the dough, to my taste is
easier to handle. Tastes good too!
3 egg yolks
1 whole egg
3 Tbsp. cold water
1 tsp. salt
2 cups sifted all-purpose flour
Beat egg yolks and whole egg in mixer until very light. Add water and salt. Stir in flour and work with hands to
form a ball. Wrap in plastic wrap and allow to rest for 15 minutes or so.
If you are making the pasta by hand. Cut dough in half and roll out on floured surface to desired consistency.
If you are using a pasta maker or attachment, divide dough, flour lightly and run through the widest setting 3 or
4 times. Add flour as needed. Decrease opening and continue to run through to desired thickness. You want it
thin, but not so thin you can't work with it.
OR
Ingredients:
**Filling**
1/2 pound Ground beef
1 each Small onion, minced
1 each Garlic clove, minced
1/4 cup Minced parsley
2 tablespoons Grated Parmesan cheese
Salt
1 each Egg
Water
**Ravioli Dough**
2 1/4 cups Flour
2 each Eggs
1/4 cup Water
1 tablespoon Olive or Salad oil
1 teaspoon Salt
**Marinara Sauce**
2 tablespoons Olive or salad oil
1 each Small onion, chopped
1 each Garlic clove, minced
1 tablespoon Sugar
2 teaspoons Basil
1 teaspoon Salt
16 ounces Can Tomatoes
6 ounces Can Tomato Paste
Directions:
FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling.
RAVIOLI DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12 by 8 rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with sauce.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.
Whew! I guess it depends on what you mean by "meat" and I've gotten my butt in a crack over such issues, well never mind. I'm a fan of lobster meat, and I've found that some lobster raviolis, cooked just barely, then finished in brown butter are the finest kind.
Beefy Baked Ravioli -- easy variation
1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli (or homemade variation from the recipe below)
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
2 cup shredded Monterey Jack cheese
2 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving
======================
Afghan Beef Raviolis (Mantwo)
This is a time consuming recipe, but it's worth it! This dish always sells out at a well-known Afghan restaurant nearby.
INGREDIENTS
3/4 cup plain yogurt
1 teaspoon chopped fresh mint leaves
2 cloves garlic, crushed
1 pound ground beef
1 1/2 cups chopped onion
1 cup water
1 carrot, grated
3/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
26 wonton wrappers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
2 tablespoons water
1/2 cup dried yellow split peas
1/8 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cube chicken bouillon
1 1/2 cups water
DIRECTIONS
In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
Place ravioli in steamer and steam 40 minutes.
Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately