Ravioli.... Ravioli Really Homemade
This ravioli doses not take as long as most people think! After all, the best things all take a little time. If you can get 2 other people to help and form an assembly line, you could be finished in about 1 hour! Then you will have around 75 Ravioli for your use anytime you want them, these also freeze very well! Try my recipe #106003! You will not buy store bought sauce any more! this came from an older lady from Italy back in the early 60's. Please note:::: The review that Chef #275157 is a FALSE REVIEW,THE ACCOUNT AND REVIEW WAS MADE ON THE SAME DAY.THERE IS NO WAY THE PERSON MADE THIS, IF IT TOOK THEM 4 HOURS AND STILL ATE,WHICH I KNOW THEY DID NOT,THEY NEED A NEW HOBBY AND COOKING IS NOT IT! PLEASE DISREGARD THE REVIEW IT IS FALSE.
- Ready In:
- 1 lb ground beef
- 1⁄4 cup seasoned bread crumbs
- 3 tablespoons parmesan cheese
- 2 eggs
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄8 - 1⁄4 cup beef broth
- 1 tablespoon parsley flakes
- 1 garlic clove, minced
- 1⁄8 cup onion, chopped
- 1⁄4 teaspoon pepper
For the Dough
- 3 cups flour
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄3 cup water
Version Option 2
- 1 1⁄2 lbs ground pork
- 1 1⁄2 lbs ground veal (chicken or turkey may be substituted)
- 1 (10 ounce) package chopped spinach (cooked and well-drained)
- 1 (8 ounce) package cream cheese
- 1 cup grated romano cheese or 1 cup parmesan cheese, your choice
- 2 -3 eggs, slightly beaten
- 1 dash clove (optional)
- Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
- First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
- In a food processor add the garlic and onion chop very fine.
- Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
- To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
- Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
- Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
- Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
- To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
- Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
- Recipe #106003.
- Sauté meat in butter. Season lightly with salt.
- Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
- Cover the filling and refrigerate for a few hours or overnight.
- Once the filling has rested, you can begin making your ravioli.
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Num, num, num. That's my baby's review! Now for mine. I only used the filling. I don't have a food processor, so I used my blender. I threw in the garlic, onions, meat, broth, and the two eggs, which I assume belong in the filling since they are mysteriously missing from the instructions :). Then I mixed the rest of the ingredients in by hand. I don't have a ravioli tray, so I made them on the table top. I discovered that you have to be careful to use lots of flour on the table that way, since the filling will moisten the dough a bit and make it softer. I made them big and it didn't take too long--a little over an hour, I think. They were delicious.14Reply