Cheese & Meat Ravioli Recipe, the best homemade ravioli ever!
The best homemade ravioli ever!
Italian ravioli is a delicious dish made with a variety of fillings, including meat, cheese, and vegetables. The most traditional ravioli is made with a filling of ground beef, Parmesan cheese, and eggs. This rich and flavourful filling is enclosed in thin pasta dough, then boiled and served with a tomato or meat sauce.
This version is made using veal and mortadella for a new level of flavours. Ravioli filling always need to be slightly over-seasoned.
Pasta making is not that hard, you will, however, need a pasta machine, if you don’t have one you can still use a rolling pin. The thinner the dough, the better the ravioli. In fact, you want to be able to see the filling through it, that’s what makes it sexy! Italians say it’s a little like sexy lingerie, you want to reveal just a little but not too much! That’s where most people go wrong, making the pasta too thick and hence unsexy!
In this recipe I keep things simple by using all-purpose or plain flour. For me, it’s always worked fine. Traditionally and on the safer side, you would be better off using Italian 00 flour made from soft wheat.
The recipe is simple, one egg per 100grams of flour. My recipe has an extra egg yolk for richness and better colour. Therefore it has a little more flour. Knead the dough for 5 minutes or an average speed of 10 minutes.
Once finished, it should be smooth like playdoh. If the dough seems too sticky, dust a little more flour. When working with the dough, always cover with cling film if not in use.
No matter how you enjoy it, ravioli is a delicious and satisfying dish that will leave you coming back for more!
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The BEST Sauce Anyone Can Make
Discover fileja pasta with Tropea onion and pepper sauce | Pasta Grannies
Elisabetta ran a restaurant for 60 years in the lovely seaside town of Tropea - and this was one of her popular pasta dishes using the beautiful sweet red onions Tropea is famous for.
For the pasta, Elisabetta prefers 00 flour with a a dash of semolina flour - this makes a softer pasta. So the ingredients would be 270g 00 or all purpose flour, 30g semolina flour, 150ml water (approximately)
For the condimento:
6 red onions, peeled and sliced, 1 teaspoon salt. 2 tablespoons olive oil and a little water if necessary. Stew this for ages over a very low heat. It should be very soft and mushy at the end of cooking and reduced considerably in volume.
200 tomato passata
1 teaspoon sun dried pepper paste (you can buy this - in the UK Belazu sell it). If you want to make your own. Grow the Topepo variety. Boil the peppers until tender, peel the skin off, put the flesh through a food mill to remove the seeds, stir in some salt, and spread the mixture to dry in the hot sun on a flat plate or tray .
a handful of basil leaves
grated pecorino to serve
Beth's Spinach Ravioli with Caramelized Onions and Tomatoes | ENTERTAINING WITH BETH
Learn how to make my easy spinach ravioli with caramelized onions and tomatoes. A quick and easy weeknight meal!
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SPINACH RAVIOLI WITH RED ONIONS, SPINACH AND TOMATOES
Serves 4-6
Ingredients
2 packages of Spinach Ravioli
2-4 tbsp olive oil
1 Red Onion, sliced into half moons
1 cup sliced cherry tomatoes
1 lemon, zest and juice
1 bag of fresh baby spinach
salt and pepper to taste
METHOD:
Heat 1 tbsp of oil in a pan. Sautee red onions until soft. Add cherry tomatoes. Cook until they start to break down and release their juices.
Meanwhile, set your ravioli to boil in well-salted water drizzled with a little olive oil (this will prevent the raviolis from sticking together).
Return to your onion/tomato mixture and add lemon zest and lemon juice. Then add spinach in handfuls until wilted. Season with salt and pepper, and drizzle a bit more olive oil over the mixture until well-coated (about 1 tbsp).
Drain raviolis, and place 4-6 in a bowl, and top with the sauce.
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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