Angela makes ravioli from Genova! | Pasta Grannies
This dish is called ravioli al tuccu and it's typical of Genova. Angela shares her recipe.
It's a very long list of ingredients.The braise uses 400g stewing beef in one piece, 1 onion, 1 carrot, 1 celery stick, bay leaves, tablespoon pine nuts, tablespoon tomato concentrate, one glass red wine, 400ml tomato passata.
For the filling: onion, carrot, 2 meaty sausages, 200g pork fillet, 200g rose veal, 100g parmesan, 5 eggs, 200g boiled, squeezed dry greens (borage and escarole), rosemary, marjoram, 2 bay leaves, half a garlic clove, breadcrumbs as needed.
For the pasta: 500g 00 flour, 2 eggs, 130ml water, half a teaspoon of salt
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???? How To Make Meat Filled Ravioli From Scratch
How to make Fresh Meat Filled Ravioli
I have a collection of fun ravioli presses for pasta that my Nonna gave me and they look like ice cube trays that are happily filled with pasta and meat or cheese filling. Not to worry if you don't have any of those, ravioli are easy to make and fill. I used to sneak the meat filling in spoonfuls from when my Nonna was making them.
Now my son does the same, somehow I think his appetite is bigger than mine was though!
Using this loose meat filling in the ravioli will let your guests know that
these precious filled pasta pillows were homemade.
Ingredients:
3 slices pancetta, finely diced
3 cloves garlic, minced
8 oz (227 g) lean ground pork or veal
1/2 tsp (2 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped Italian parsley
1/4 cup (60 mL) fresh grated Parmesan cheese
2 egg yolks
Pasta sheets (
1egg, beaten
Method:
In a large non-stick skillet, cook pancetta over medium-high heat for about 1 minute or until fat renders.
Add garlic, pork, oregano and salt; cook for about 8 minutes or until browned.
Add parsley and cheese.
Let cool slightly.
Stir in egg yolks.
Let cool completely, filling should make about 2 cups (500 mL).
Meanwhile, lightly score squares on each sheet of pasta dough.
Using heaping tsp (5 mL) of the filling place in centre of each square.
Brush edges of each square with beaten egg.
Top with another sheet of pasta dough.
Gently push dough around filling to let air escape and sealing around edges.
Continue with remaining dough.
Using pastry cutter or large knife, cut each square around score lines.
Place on floured tea towel on large baking sheet.
Continue with remaining dough and filling.
Let ravioli air dry for about 4 hours, turning occasionally until firm. (Make- ahead: Can be frozen until firm, place in freezer bag and frozen for up to 1 month.)
In large pot of boiling salted water, cook ravioli for about 5 minutes or
until they float to the top.
Drain and toss with my 'Homemade Tomato Sauce' recipe.
Makes about 2 dozen.
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4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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Homemade Ravioli with Chef Frank
Making fresh ravioli is a skill every serious cook should know. In this video I go over two methods of making ravioli. Ravioli takes a bit of technique. I hope this video helps.
Film, Editing & Production:Karen & Frank Proto
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Pasta
2.2#/1 kilo 00 flour
10 large eggs
large pinch of salt
Cheese filling
32 oz/907 g ricotta
1 egg
1/4#/113 g Parmesan
1/4#/113 g Mozzarella
1/4#/113 g Pecorino
1/4#/113 g Fontina
1/2 cup/ .5 g parsley, chopped
Salt
Pepper
Meat filling
1/2 cup/118 ml olive oil
1 onion, diced
3 cloves garlic, chopped
1 cup/237 ml white wine
1/2#/ 226 g ground pork
1/2#/226 g ground beef
1/2#/226 g ground veal
4 oz/113 g prosciutto, small dice
1/4#/113 g Parmesan, grated
1 egg
5 oz/141 g mortadella
Salt
Pepper
Easy Crab Tortellini - Crab-Stuffed Pasta - Food Wishes
Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered creations. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about these Easy Crab Tortellini, follow this link:
You can also find more of Chef John’s content on Allrecipes: