Ravioli Stuffed Meatloaf Recipes

HOW TO MAKE HOMEMADE MEAT RAVIOLI

Steps:

• In a stand mixer add the flour to the mixing bowl, salt, eggs and oil. If the dough is still too dry you may gradually add 1 Tablespoon of water but only if the dough is dry. Blend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove dough from bowl and knead on floured tabletop a few times until dough is smooth and then place the dough in a plastic bag while preparing the meat filling.
• In a large pot cook ground beef, ground pork and spices over medium heat until completely browned. Remove from heat and drain fat from meat and allow to cool.Place cooked meat in a food processor and pulse until meat is a fine texture. The goal is to have a smooth topped ravioli and not chunky and bumpy. Is this step necessary? Some may not think so but in my book it really is. The photo on the left has not been put through the food processor whereas the photo on the right has.
• Making Pasta Sheets:To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one similar to mine here.Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don't dry out. Then cut that one fourth in half and place the other half in the bag.Place the pasta maker dial to 1 and run the dough through the maker. Fold dough over, lightly dust with flour if the dough is sticky and run through the 1 setting again. Fold the dough over, dust if needed, turn the dial to 3 and run the dough through the maker. Again fold the dough over, dust if needed, change the dial setting to 5 and run through the press. This should be the final pass and you'll want to assist the dough out of the feeder keeping it in a full sheet.Note: Too many passes through the press will result in too much gluten and unmanageable dough. If this happens you may have to use a rolling pin to finish making your ravioli sheet.Place the finished sheet of pasta on a floured surface and continue running the rest of the dough through the pasta maker. Now that your pasta sheets are made and laid out on your work surface it is time to assemble ravioli.Tip: Sometimes the final pasta sheet does not always completely cover the mold width-wise. If this happens just place the pasta sheet on a floured surface, sprinkle top of sheet with flour and run a rolling pin over it a few times and then place the sheet on the pasta mold.
• Assemble Meat Ravioli:When working with loose meats I like using a ravioli pasta mold. This mold also works well with the four cheese ravioli as well. I have had my mold for a long time but I found one on Amazon that is a newer version than mine. If you are interested in making uniform shaped meat ravioli then you may want to get a ravioli mold like this.Lightly flour the indentions of the mold. Place a layer of rolled out dough sheet on top of the ravioli mold. Gently press down over the indention and place a scoop of meat into the hole being sure not to overfill the holes.Next you'll lay a sheet of dough over the meat making sure the mold is completely covered.Then take a rolling pin and run it over the edges of the mold or follow the manufactures instructions for sealing the ravioli.Flip the mold over onto a floured surface and separate the ravioli pieces. Not all pieces are always easily separated and I usually use a pasta wheel to separate making a clean cut.
• Dry Ravioli:Prepare a baking sheet sprinkled with flour. Place cut ravioli onto baking sheet to dry for about 30 minutes and then flip pasta over to continue drying.
• Cooking Homemade Meat Ravioli:Prepare a large pot of water with about 1-2 Tablespoon salt and bring to a boil. I usually serve about 6 pieces of ravioli per person. Place desired amount of ravioli in boiling water and cook for about 5-7 minutes. Gently remove from water using a slotted spoon and place in a colander to drain excess water.
• Serving Homemade Meat Ravioli:Place a heaping scoop of pasta sauce on a plate. Place cooked ravioli on the plate on top of the sauce and then cover ravioli with sauce and serve while hot. I like serving this meat ravioli with my marinara sauce recipe.

RAVIOLI STUFFED MEATLOAF

Steps:

• 1. Preheat oven 350 degrees. Mix the first 7 ingredients together. Spray a 9 X 9 pan. Press 1/3 of the beef mixture in the bottom of the pan. Top with one can of Ravioli then 1 cup cheese. Add another 1/3 of the meat mixture and top with the other can of Ravioli and 1 cup of cheese. Top with remaining meat mixture the one cup of marinara and the remaining 1 cup of cheese. Bake for 1 hour.

STUFFED MEATLOAF - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Ciabatta Stuffing with Chestnuts and Pancetta:.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

MEATLOAF RAVIOLI WITH A "KETCHUP" LIKE SAUCE

Steps:

• First, mix all the sauce ingredients and let simmer while you work on the ravioli.
• Salt a pot of water and then turn to high so it can boil.
• While you are wating for it to boil, mix all the meatloaf ingredients other than wonton wrappers.
• Take a sheet of wonton a put about a tablespoon or less of the mixture in it.
• Wet the edges around the wonton with water and then fold into a triangle.
• Using a fork seal the edges of the ravioli and it also adds a design. Repeat with all.
• Once the water begins to boil, add the wontons and cook till the wonton shell is done and so is the beef. Then in a small pan with butter or oil, fry them to give them a crispy outside but make sure they dont stick!
• Plate the raviolis and then put some sauce on top. Serve with a salad if desired.