Ravioli With Meat Filling Recipes

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RAVIOLI MEAT FILLING



Ravioli Meat Filling image

Make and share this Ravioli Meat Filling recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb ground beef
1/3 cup minced onion
1 clove garlic, minced
1 egg
1/4 cup minced parsley
4 teaspoons parmesan cheese
1/4 teaspoon salt

Steps:

  • In a 10 inch skillet over medium high heat cook the beef, onion and garlic until meat is browned.
  • Remove from heat and strain off the fat.
  • Make sure your meat is minced fine when done.
  • Stir in the egg, parsley, cheese and salt.
  • Mix well, and fill pasta.

RAVIOLI WITH MEAT FILLING



Ravioli With Meat Filling image

Make and share this Ravioli With Meat Filling recipe from Food.com.

Provided by Ruth Tisdale

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup grated parmesan cheese
1/3 cup romano cheese
1/3 cup mozzarella cheese
1/3 cup ricotta cheese

Steps:

  • Scramble the hamburger meat until done.
  • Add all the dry seasonings and gently heat for a few minutes.
  • Heat until you get a nice aroma of all the herbs.
  • Remove from heat and cool.
  • Mix all of the cheeses into the meat.
  • It should be a dry dense mixture that will hold together when you form a ball.
  • Use a tablespoon or teaspoon for the filling of each ravioli.
  • If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
  • They work well.
  • Once the ravioli have been assembled they only need to cook a few minutes.

BEEF RAVIOLI



Beef Ravioli image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h25m

Yield 42 ravioli

Number Of Ingredients 21

2 tablespoons grapeseed oil
2 pounds ground beef (80/20 blend)
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme
Kosher salt and freshly ground pepper
1 cup ricotta
2 cups panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons minced fresh parsley
Kosher salt and freshly ground pepper
1 cup all-purpose flour, plus more for dusting
1 cup semolina flour
1 teaspoon kosher salt
2 large eggs
1 teaspoon olive oil or vegetable oil
1 1/2 cups all-purpose flour
2 cups egg wash (equal parts milk and eggs, beaten together)
2 cups egg wash (equal parts milk and eggs, beaten together)
Vegetable oil, for frying
Kosher salt and freshly ground pepper
Serving suggestion: marinara sauce

Steps:

  • For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
  • For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
  • For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
  • To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
  • In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.

RAVIOLI MEAT FILLING



Ravioli Meat Filling image

This recipe requires grinding the meat after cooking. If you don't have a meat grinder you may use pre-ground meats cooked according to your preference.

Provided by JoeyV

Categories     Chicken

Time 3h

Yield 48 ravioli, 8 serving(s)

Number Of Ingredients 6

1 lb chicken
1 lb pork butt (aka Boston or shoulder roast)
2 tablespoons butter
1/2 yellow onion, finely chopped
salt
black pepper

Steps:

  • Cook chicken in your favorite chicken soup recipe, removing the chicken when it is cooked through.
  • Enjoy the soup.
  • Cook pork in a pot of pomodoro sauce (save sauce to top ravioli later).
  • Grind both the chicken and the pork and mix together.
  • Melt butter in a large pan and saute onion until just browned.
  • Combine ground meats and onion, salt and pepper to taste, mix well.
  • Chill until ready to stuff ravioli.

Nutrition Facts : Calories 228.4, Fat 17, SaturatedFat 6.4, Cholesterol 70.9, Sodium 79.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 17.1

MEAT AND SPINACH RAVIOLI FILLING



Meat and Spinach Ravioli Filling image

My grandmother made this when I was young. Just found her old recipe book with it in it.

Provided by Sherrie Durkee

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 15

Number Of Ingredients 9

1 pound ground beef
1 ½ cups fresh spinach
5 tablespoons grated Parmesan cheese
1 ¼ tablespoons dried parsley
¼ cup bread crumbs
¼ cup olive oil
1 large egg
½ teaspoon garlic salt
1 pinch black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
  • Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
  • The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)



Ravioli (Dough and Choice of 4 Fillings) image

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

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs, slightly beaten
1/4 lb prosciutto or 1/4 lb salami, chopped fine (optional)
1 dash nutmeg
salt and pepper
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach, squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese
1 dash nutmeg
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

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

RAVIOLI WITH MEAT FILLING



Ravioli with Meat Filling image

This meat filling is similar to the one for cannelloni on page 165\. You can use them interchangeably.

Yield makes 8 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
2 bone-in chicken thighs (about 1/2 pound)
1/2 pound Italian pork sausages (preferably without fennel seeds) in their casings
1/2 pound boneless veal, cut into 2-inch pieces
1/2 pound boneless pork butt, cut into 2-inch pieces
1 cup coarsely chopped onion
1 cup peeled and sliced carrot
1/2 cup diced celery
1 sprig fresh rosemary
2 sprigs fresh thyme
1 1/2 cups (or as needed) Chicken Stock (page 74) or canned reduced-sodium chicken broth
3 ounces mortadella, cut into 1/2-inch dice (about 1/2 cup)
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons bread crumbs
2 tablespoons chopped fresh Italian parsley
Salt
Freshly ground black pepper
2 large eggs, beaten
Fresh Egg Pasta (page 178)
Tomato Sauce (page 151, or variation below)
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 375° F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat. Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary, and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
  • Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
  • Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats. Taste, and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
  • Make the pasta dough; form and cut the ravioli according to directions below. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
  • While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
  • Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
  • Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.

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