How do I prepare ravioli (Beef and Red wine)?!
How do I prepare ravioli (Beef and Red wine)?
Can you please help me by telling me what kind of souse or meat I can make with it
Answers:
BERRA'S RAVIOLI
PASTA CON UOVA - homemade egg noodles (to make about 3/4 lb.)
1 1/2 c. unsifted all-purpose flour
1 egg
1 egg white
1 tbsp. olive oil
1 tsp. salt
A few drops water
Start homemade pasta by breaking an egg into the cuplike well you have formed in a mound of flour on a board.
Add egg white, oil and salt and fill up the well with flour pushed in from the edges of the flour mound.
Gather up the flour and begin to mix with hands, adding drops of water if the dough gets too crumbly.
Knead 8-10 minutes. The dough will be shiny, smooth and elastic.
MEAT FILLING FOR RAVIOLI:
3 tbsp. butter
4 chopped onion
1 lb. finely ground meat (pork, veal, chicken)
1 lb. freshly cooked spinach, cooked and squeezed
1/4 tsp. allspice, ground
1/2 tsp. ground parsley
Pinch of ground nutmeg
1/2 c. freshly grated imported Parmesan cheese
2 eggs, slightly beaten
Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent. Add meat and continue cooking until the meat looses its red color. Take off heat and transfer to a big bowl. Stir in the rest of the ingredients. Season to taste.
STRACOTTO - Italian Meat Sauce:
1 1/2 to 2 oz. dried mushrooms
1/2 lb. LEAN top quality beef
1/2 c. butter
1 med. onion, minced
1 stalk celery, minced
1/2 c. minced parsley
2/3 c. dry red wine or Marsala
1 c. chicken broth (no fat)
Salt and pepper
Crumble mushrooms and soak in water to cover. Cut meat into smallest possible dice - it must NOT be GROUND. In a heavy pot, heat butter and add onion, carrot, celery and parsley. Cook over medium heat, stirring constantly, for about 3 minutes. Add mushrooms and their liquid, wine and broth. Season to taste. Cover tightly and simmer at lowest possible heat until the meat has almost disappeared. This should take about three hours.
ADD: 1 small can of tomato sauce or about 1/2 cup home-made. Cook uncovered until thick, but juicy.
RAVIOLI:
Divide the pasta dough and roll out a quarter at a time; 1/4 inch thick. Space little mounds of meat filling about 2 inches apart on the sheet of pasta. Then with a brush dipped in water draw lines between the mounds. Then place a second sheet of pasta evenly over the first sheet. Work quickly; the sheets must remain pliable. Press down between the mounds to form the ravioli envelopes. The wetted areas of the pasta sheet will help seal the envelopes. With a ravioli cutter or a serrated knife separate from each other.
Cook ravioli in large kettle of chicken broth. Boil slowly for about 10 minutes. Drain. Add layers of ravioli envelopes and sauce alternately. Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.
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