RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
NICOIS RAVIOLI
This delicious ravioli recipe is courtesy of Chef Alain Allegretti.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Season oxtail with salt, and place in an even layer in a Dutch-oven over medium-high heat, working in batches if necessary. Cook until well browned on all sides, 3 to 5 minutes per side. Remove oxtail from Dutch-oven and set aside. Return Dutch-oven to stove and warm over medium heat; add onion. Cook, stirring, until caramelized, about 10 to 15 minutes. Add 8 garlic cloves and cook, 2 minutes more.
- Transfer onion mixture and oxtail to a Dutch-oven. Add beef stock, orange zest, and juice of 2 oranges. Place thyme in a piece of cheesecloth; tie with kitchen twine to enclose and add to Dutch-oven. Season with salt and pepper. Cover and transfer to oven. Cook, until meat is falling off the bone, 2 1/2 to 3 hours.
- Remove meat from Dutch-oven and let cool; discard bones. Strain braising liquid into a small, clean saucepan through a fine-mesh sieve, pressing down on solids; discard solids. Place saucepan over medium heat and cook until reduced by 3/4; set braising liquid aside.
- Transfer meat to the bowl of a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- In a large skillet, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic and cook, stirring, until softened; remove from skillet and discard. Add Swiss chard and cook, stirring, until tender. Remove from heat and let cool slightly. Squeeze out any excess liquid from Swiss chard; set aside 3/4 cup and keep warm. Add remaining Swiss chard to the bowl of a food processor; pulse until finely chopped. Add to bowl with oxtail, along with cheese, 3 tablespoons olive oil, 1 egg, and juice of 1 orange; season with salt and pepper and set aside.
- Sprinkle a baking sheet with semolina flour and set aside. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
- Now change the rollers of the pasta machine to the next lowest setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
- Sprinkle a second baking sheet with semolina flour; set aside. Lay one sheet of pasta flat on work surface with the long side facing you. Beat remaining egg and brush over right half of the pasta. Transfer oxtail mixture to a disposable pastry bag and snip the end, or using a spoon, place about 1 tablespoon oxtail mixture, 2 inches apart, down the center of the right side of pasta. Fold the left side over filling. Using the blunt side of a 1 1/2-inch round cutter, gently press around each mound of filling, but do not cut through. Using a 2-inch round cutter, cut out ravioli. Transfer ravioli to prepared baking sheet and cover with plastic wrap. Repeat process with remaining sheets of pasta and oxtail mixture. Set ravioli aside.
- Bring a large pot of water to a boil. Generously salt water and return to a boil. Meanwhile, transfer reserved braising liquid to a large skillet. Add butter and cook over medium heat until butter is melted and liquid is heated through.
- Add ravioli to boiling water and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer ravioli to butter mixture and stir to coat. Divide reserved Swiss chard leaves evenly between 4 to 6 serving dishes; top with ravioli and sauce. Garnish with shaved Parmesan and serve immediately.
RAGUSA STYLE RICOTTA RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 2h10m
Yield 2 dozen ravioli, 6 appetizer servings
Number Of Ingredients 24
Steps:
- For the filling: In a medium bowl, combine ricotta cheese, sugar, and orange zest.
- For the dough: Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some of the beaten egg. Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
- Bring a large pot of salted water to a boil
- Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes. Serve hot with the Sicilian Style Meat Sauce.
- In the bowl of a food processor combine the flour and salt. Turn on processor and mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed.
- Bring a pot of salted water to a boil
- Take a handful of dough at a time and form into a firm ball. Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions. Repeat with the remaining dough.
- Recipe courtesy Emeril Lagasse, 2001
- In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth.
- Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ragusa-Style Ricotta Ravioli.
- You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli.
- Any unused pasta sauce may be frozen for up to 2 months.
SHORTCUT 'HOMEMADE' RAVIOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
- Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.
More about "erinias ravioli recipes"
RAVIOLI RECIPES | ALLRECIPES
From allrecipes.com
CREAMY ITALIAN RAVIOLI - SUM OF YUM
From sumofyum.com
BAKED RAVIOLI - DAMN DELICIOUS
From damndelicious.net
ITALIAN RAVIOLI RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SAUSAGE AND RICOTTA RAVIOLI | RICARDO
From ricardocuisine.com
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
From myrecipes.com
15 MINUTE ONE PAN RAVIOLI RECIPE - TWO PURPLE FIGS
From twopurplefigs.com
FRESH RICOTTA RAVIOLI FROM SCRATCH - SERVED FROM SCRATCH
From servedfromscratch.com
HOMEMADE CHEESE RAVIOLI MADE WITH FRESH EGG PASTA DOUGH …
From rachaelrayshow.com
EASE INTO HOMEMADE PASTA WITH GABRIELLE HAMILTON'S RAVIOLO …
From mindofachef.com
RUSSIAN STYLE RAVIOLI (PELMENI) - VERONIKA'S KITCHEN
From veronikaskitchen.com
HOMEMADE ITALIAN RAVIOLI PASTA – CUCCHIARELLA
From cucchiarella.com
THE BEST TOASTED RAVIOLI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
33 BEST RAVIOLI FILLING IDEAS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
RAVIOLI - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY RAVIOLI RECIPE - DOMENICA MARCHETTI | FOOD & WINE
From foodandwine.com
HOW TO MAKE HOMEMADE RAVIOLI- ITALIAN RECIPE - CUCINABYELENA
From cucinabyelena.com
SIMPLE RAVIOLI MARSALA WITH MUSHROOMS AND PEAS - ERICA'S RECIPES
From ericasrecipes.com
NONNA'S RAVIOLI: TRADITIONAL ITALIAN RECIPE FROM SICILY - LA CUCINA ...
From lacucinaitaliana.com
RECIPES - OLIVIERI
From olivieri.ca
CRISTINA BOWERMAN'S HOMEMADE PASTA RECIPE FOR STUFFED RAVIOLI
From thekit.ca
NONNA EVA’S RAVIOLI – NONNAS WAY
From nonnasway.com
10 BEST RAVIOLI RECIPES | YUMMLY
From yummly.com
RAVIOLI RECIPES - PASTA EVANGELISTS
From pastaevangelists.com
BEST REVOLUTIONARY RAVIOLI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE SICILIAN RAVIOLI – RECIPE & COOKING LESSON IN SICILY
From italian-connection.com
CREAMY TUSCAN RAVIOLI (ONE PAN, 15 MINUTES!) - SALT & LAVENDER
From saltandlavender.com
EASY HOMEMADE RAVIOLI - THE ENDLESS MEAL®
From theendlessmeal.com
BEST RAVIOLI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHEESE RAVIOLI WITH BUTTER SAUCE | EMERILS.COM
From emerils.com
CREAMY LEMON RAVIOLI {20 MINUTE MEAL} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES
From juliasalbum.com
EASY BAKED RAVIOLI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
30 TASTY & EASY RAVIOLI SAUCE RECIPES YOU MUST TRY AT HOME!
From adumplingthing.com
ERINIA'S RAVIOLI - DINING AND COOKING
From diningandcooking.com
HOMEMADE RAVIOLI RECIPE BY ITALIAN GRANDMA' GINA ...
From everybodylovesitalian.com
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH PACKAGED …
NONNA DENZIO'S RAVIOLI - COOKING WITH NONNA
From cookingwithnonna.com
RAVIOLI FILLING - LIDIA
From lidiasitaly.com
GIOVANNI RANA MAINE LOBSTER RAVIOLI - WELCOME TO ROSEMARIE'S …
From rosemarieskitchen.website
ERINIA'S RAVIOLI - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love