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Homemade Ravioli
recipe image
Date Added: Monday, 18 January 2010
Average User Rating (out of 4) vote imagevote imagevote imagevote image / 4 1 Users Voted
Description

Homemade Ravioli... another Italian recipe that has conquered the world.

Ingredients
At a glance
All Recipes
Portate/Courses
Pasta Recipes
Carne/Meats
Regione/Region
Serves
4

For the Filling:

  • 1/4 Lb - Ground beef
  • 1/4 Lb - Ground veal
  • 1/4 Lb - Italian sausage
  • 2 Eggs
  • 1 Cup - Parmigiano cheese
  • 1 Cup - Plain bread crumbs
  • Salt & pepper
  • EV olive oil

For the Dough:

  • 1 Lb - Flour
  • 4 Eggs
  • 2 Tsp - EV olive oil
  • Warm water

 

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Directions/Steps

Filling Preparation:

  • Add some EV olive oil to a saute` pan.
  • Break the three type of meats and saute` it in the oil till it browns completely. Add two ladles of hot water to keep it moist. Cook for about 10 mins.
  • Let it cool off and add two eggs and mix well. Add the cheese and bread crumbs and mix well.
  • Set aside for later.
  • Of course with the filling you can be as creative as you like. Ravioli can be filled just about with anything: ricotta, mushrooms, lobster, etc.

Dough Prepatation:

  • In a KitchenAid stand mixer, put one Lb of flour, 4 eggs and 2 Tbs of EV olive oil.
  • Start to mix and slowly add warm water until you have dough that is  mixed well and firm.
  • Sprinkle some flour on a wooden board. Remove the dough from the stand mixer and put it on the board.
  • Knead the dough for a few minutes to give it a more uniform consistency.

Make the Ravioli:

  • Attach the pasta roller to the stand mixer and set to #1 setting.
  • Cut a small piece of dough and run it a few times through the roller to remove air bubbles.
  • Set the pasta roller to #4 and pass the sheet of dough again through the roller.
  • Now you are ready to start filling and creating the Ravioli.
  • Put the thin sheet of dough on the wooden board and put 1 Tsp of filling on the dough about 1" apart.
  • Fold the dough over the filling and cut around it with a ravioli cutter or a form that you may have.
  • Put any excess dough with the rest of the dough and continue the process until you have no more dough.
  • The finished Ravioli can be cooked in broth or can be served with Ragu sauce or any other sauce that you prefer.

Buon Appetito!

Reviews
Review by Tony , Wednesday, 03 March 2010 vote imagevote imagevote imagevote image
My family totally loved the ravioli so much that they asked me NOT to buy the frozen stuff anymore. Thats from my 18 year old son who is the pickiest eater ever. One thing that I did do differently is that I used 1/2 regular flour and 1/2 semolina flour. I've used regular flour for other pasas that I have made and feel that they are too heavy of a dough. With the semolina however the dough is not as heavy and is doesn't settle in your stomach like a ton of bricks. This was the first time I have made "homemade" reavioli, I used to be intimidated by them so I never tried...When I saw Nonna make them on the program I told myseld that it did,nt look as complicated as I thought, and it wasn't. Thank you Nonna and Rossella not only for this show but for all the shows made.