MEAT MIXTURE
½ LB Meat
1 Tbsp. butter
1 ½ TBSP onion
Salt & Pepper
½ Ricotta Cheese
1/3 cup Parmesan Cheese
1 Egg Yolk
- Sauté onion in butter over medium heat 1 – 2 minutes.
- Add meat and cook until meat loses its raw red or pink color.
- Transfer to a food processor and pulse a few times to chop.
- DON’T ALLOW TO PUREE
- Put mixture in a bowl, add remaining ingredients.
- Combine well and fill ravioli.
- Serve with spaghetti sauce and cheese.
CHEESE FILING
1 8 oz container of ricotta cheese
4 oz of shredded mozzarella cheese
½ cup of Parmesan cheese
1 egg
½ tbsp. chopped parsley
Salt & pepper
- Combine ingredients in bowl, fill rounds of ravioli dough.
- Serve with favorite sauce.
DOUGH
2 cups all purpose flour
1 tsp. salt
2 TBSP unsalted butter
½ cup boiling water
- In a food processor, place the flour and salt.
- Add butter and pulse until the flour has the texture of rough cornmeal.
- With the machine running, slowly add the water.
- Gather the dough into a ball, place on a floured surface.
- Knead lightly just until the dough is smooth.
- Divide in half, keeping one half covered, while you work with the other.
- On a well floured surface, roll out the dough to 1/8” thickness.
- Using a round 3 inch cutter, cut out dough rounds.
- Using a tablespoon place mounds of filling on half of the rounds.
- Place an unfilled round on top of the filling, and press the edges of the dough together firmly between thumb and forefinger. Moisten edges with a little water if they are not sealing properly.
- Place rounds on a surface that has been dusted with cornmeal.
- Cover with a towel or plastic wrap.
- Repeat procedure with remaining dough.
- Completed ravioli can be refrigerated a few hours before cooking.
- They can also be frozen by placing them on a cookie sheet and freezing until firm.
- Then store in a plastic bag for 2 to 3 months.
Cooking Ravioli
- Cook ravioli in salted water until they rise to the top. 3 – 4 minutes for fresh ravioli, or 9-10 minutes for frozen.
