Ravioli.... Ravioli Really Homemade |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 10 |
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This ravioli doses not take as long as most people think! After all, the best things all take a little time. If you can get 2 other people to help and form an assembly line, you could be finished in about 1 hour! Then you will have around 75 Ravioli for your use anytime you want them, these also freeze very well! Try my Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!! You will not buy store bought sauce any more! this came from an older lady from Italy back in the early 60's. Please note:::: The review that Chef #275157 is a FALSE REVIEW,THE ACCOUNT AND REVIEW WAS MADE ON THE SAME DAY.THERE IS NO WAY THE PERSON MADE THIS, IF IT TOOK THEM 4 HOURS AND STILL ATE,WHICH I KNOW THEY DID NOT,THEY NEED A NEW HOBBY AND COOKING IS NOT IT! PLEASE DISREGARD THE REVIEW IT IS FALSE. Ingredients:
1 lb ground beef |
1/4 cup seasoned bread crumbs |
3 tablespoons parmesan cheese |
2 eggs |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/8-1/4 cup beef broth |
1 tablespoon parsley flakes |
1 garlic clove, minced |
1/8 cup onion, chopped |
1/4 teaspoon pepper |
3 cups flour |
1/4 teaspoon salt |
2 eggs |
1/3 cup water |
1 1/2 lbs ground pork |
1 1/2 lbs ground veal (chicken or turkey may be substituted) |
1 (10 ounce) package chopped spinach (cooked and well-drained) |
1 (8 ounce) package cream cheese |
1 cup grated romano cheese or 1 cup parmesan cheese, your choice |
2 -3 eggs, slightly beaten |
1 dash clove (optional) |
Directions:
1. Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
2. First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
3. In a food processor add the garlic and onion chop very fine.
4. Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
5. To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
6. Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
7. Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
8. Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
9. To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
10. Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
11. Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!.
12. Option #2:.
13. Sauté meat in butter. Season lightly with salt.
14. Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
15. Cover the filling and refrigerate for a few hours or overnight.
16. Once the filling has rested, you can begin making your ravioli.
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