Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 tsp salt
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
- 1/2 cup beef broth
- 1/2 cup tomato sauce
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, water, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate mixing bowl, combine the ground beef, ground pork, Parmesan cheese, parsley, basil, oregano, garlic, salt, black pepper, and red pepper flakes. Mix well.
4. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through. Cut the dough into 2-inch squares.
5. Place a spoonful of the meat mixture onto one of the squares, leaving enough space around the edges to seal it. Place another square on top and press the edges together with a fork to seal.
6. Repeat until all the dough and meat mixture is used up.
7. In a large pot, bring salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface.
8. In a separate saucepan, heat the olive oil over medium heat. Add the beef broth and tomato sauce and stir until combined.
9. Serve the ravioli with the sauce on top.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 37g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef and pork.
- Any combination of herbs can be used in the meat mixture.
Variations:
- Add chopped spinach or ricotta cheese to the meat mixture.
- Use a different sauce, such as Alfredo or pesto.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out.
- Dust the dough with flour as needed to prevent it from sticking to the surface.
- Freeze any leftover ravioli for later use.
Storage instructions:
Store the cooked ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in the microwave or on the stovetop with additional sauce.
Presentation ideas:
Serve the ravioli on a platter with the sauce drizzled on top.
Garnishes:
Sprinkle with additional Parmesan cheese and chopped herbs.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Calcagno-Style Ravioli is a traditional Italian dish that originated in the Calabria region of Italy.
Flavor profiles:
Savory, meaty, herbaceous, tangy
Serving suggestions:
Serve as a main course for dinner.
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Region: Italian