Meat-Filled Ravioli Recipe
- 7 years ago
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.
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.