Homemade meat ravioli offers an unparalleled culinary experience, surpassing store-bought versions in both flavor and texture. The rich, savory filling, carefully crafted with a blend of perfectly seasoned ground meats and herbs, is encased in delicate, hand-rolled pasta. This recipe unlocks the secret to creating restaurant-quality ravioli from the comfort of your own kitchen, a feat easier than you might imagine. Forget the pre-packaged disappointment; this is about experiencing the true satisfaction of making something truly special. The aroma alone is enough to tantalize your taste buds and leave you yearning for more.
This foolproof recipe guides you through each step, from preparing the perfect pasta dough to expertly assembling and cooking your raviolis. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe accessible and rewarding. Get ready to impress your family and friends with these delectable homemade meat raviolis – let's dive into the step-by-step process!
Tools Needed
- Food processor
- Rolling pin
- Wooden cutting board
- Parchment paper
- Baking sheet
- Knife or fluted pastry wheel
- Pot
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pasta and Filling
- In a food processor, combine flour, eggs, egg yolks, and olive oil. Process until it forms a dough (about 45 seconds).
- Knead the dough slightly, form it into a cylinder, wrap it in plastic, and let it rest for at least 1 hour or up to 4 hours at room temperature.
- In a food processor, combine bread, Parmesan cheese, chicken broth, egg, parsley, garlic, salt, fennel, lemon zest, pepper, and dry mustard. Process until smooth (about 15 seconds).
- Pulse the ground pork in the food processor until combined (about 5 pulses). Combine the pork with the bread mixture.
Step 2. Assemble the Ravioli
- Divide the rested dough into 6 pieces. Keeping the rest wrapped, roll out one piece at a time into a 6x6 inch square.
- Roll out the dough to about 20 inches long and 6 inches wide. Transfer to a parchment-lined baking sheet.
- Brush egg white onto the pasta sheet. Place tablespoons of filling spaced out. Cut around the filling, leaving about an inch between each ravioli.
- Fold the pasta sheet over to cover the filling. Press to seal and remove any air. Use a knife or fluted pastry wheel to trim the edges.
Step 3. Cook the Ravioli
- Bring salted water to a simmer. Gently add the ravioli and simmer for 13 minutes. Drain and serve with your desired sauce.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Don't overfill the ravioli, leaving enough space to crimp the edges and prevent bursting.
- Press out as much air as possible while sealing to prevent bursting during cooking.
- Simmer the ravioli, don't boil, to prevent rupturing.
- Ravioli can be frozen for up to a month after being placed in a single layer on a baking sheet and then transferred to a zip lock bag.
Nutrition
- N/A
FAQs
1. Can I freeze leftover ravioli?
Yes! Cook the ravioli, then let them cool completely. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for long-term storage. They'll last for several months.
2. What kind of meat should I use?
Ground beef, pork, or a combination are traditional choices. You can even add veal for a richer flavor. Just make sure the meat is well-seasoned!
Making your own meat ravioli is a rewarding experience, resulting in a dish far superior to anything store-bought. The effort is minimal compared to the immense satisfaction of sharing these delicious, homemade treasures with loved ones. So gather your ingredients, follow the steps, and enjoy the fruits of your labor – a truly unforgettable meal awaits!