!!!!!!!!!!Ravioli Help!!!!!!!!!!!!?!
!!!!!!!!!!Ravioli Help!!!!!!!!!!!!?
I'm making beef ravioli (which I've never done and not using a recipie) How do I prepare the meat?
Additional Details1 month ago
Wolfblayde, I want your recipie!
Answers:
1 month ago
Wolfblayde, I want your recipie!
i have never cooked it myself but i would scramble the meat with all the seasonings you prefer and drain any grease or fat put cheese over it let it melt a lil then stuff the ravioli
ground beef with salt and pepper. use a wooden spoon to make the meat small. cook in pan and stuff the ravoli.
What ??
Like we should know???
Ask your mother!!!
Better invite her for the weekend.
Cook the ground beef, onion, garlic, and any other spices until the pan juices have evaporated, the onion is translucent, and the beef is browned. Take the pan off the heat, drain any liquid if necessary, and cool for a few minutes.
Add your cheese(s), parsley, and a beaten egg, then mix well. The mixture should be thick and hold its shape well. Refrigerate the meat mix while you're making the ravioli dough.
If the ground beef doesn't hold its shape when you take it out of the refrigerator and form a small ball, add a little more cheese. Otherwise, you're running the risk of the filling falling apart when you boil the ravioli.
If you need specific amounts, I can give you my recipe, but this is the basic method for making ravioli filling. Let me know if you need exact amounts.
Edit:
Here you go. I got this off the Internet awhile back. It's delicious!
Ingredients:
Ground Beef Filling
1/2 pound ground beef
1 small onion, minced
1 garlic clove, minced
1/4 cup minced parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
Salt
Water
Ravioli Dough
2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt
Marinara Sauce
2 tablespoons olive or salad oil
1 small onion, chopped
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
16 ounces can crushed tomatoes
6 ounces can tomato paste
Directions:
FILLING:
In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until onion is tender and meat is browned. Remove skillet from heat; drain off any liquid that has not evaporated during cooking.
Allow to cool slightly. Stir in parsley, cheese, and 1/2 tsp salt, then egg. Cover and refrigerate.
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 twenty-four 2-inch squares. Place a scant teaspoon ball of ground beef 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 and allow water to return to the boil. (Do not overcrowd the pot. . .make in two batches if necessary.)
Reduce heat to medium. Cook until tender but firm -- approximately 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.
Reduce heat to low and simmer for 30 minutes or longer until sauce is thickened and flavors have blended.
BEGINNER:
Cook the ground beef with light spices, drain the grease and add to the pasta when it done and cool (you don't want to cook the pasta).
EXPERT
Form the heavily seasoned ground or shredded beef into tiny patties. Cook like burgers. Add to the center of each ravioli, and top with another ravioli. Use a fork to seal the edges.
I never cook my filling when making fresh raviolis.
I use a beef, pork and veal Italian ground meat mix found in most grocery stores. I prepare the filling as I would for a meatball mixture.
1lb of ground meat
2 eggs
I cheat and like the spiciness of Good Seasons Italian salad dressing that you make in the cruet. I use about half of the seasoning packet.
Instead of bread crumbs I like to use cornmeal for ravioli filling. The filling will be somewhat softer. About 3/4 cup of cornmeal.
1 medium onion finely minced.
1/2 cup of fresh grated Parmesan cheese.
1-3 tablespoons of milk just in case the mix needs some moisture.
Mix all of the above ingredients together and refrigerate for several hours.
Thge amount of filling for each ravioli would depend on what size ravioli you will make. I like to poke a tooth pick into the top of each ravioli after it is made just as a precaution to allow any air that may have been trapped when sealing the ravioli to escape while cooking. Any air trapped inside will cause the ravioli to balloon up when you boil them and they can look rather ugly. Good luck and remember, ant homemade ravioli will taste better than Chef Boy R Dee.