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
- 1/4 cup chopped fresh thyme
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 cup olive oil
- 1/2 cup beef broth
- 1/2 cup heavy cream
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, water, and salt. Mix until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
2. In another mixing bowl, combine ground beef, ground pork, Parmesan cheese, parsley, basil, oregano, thyme, black pepper, nutmeg, cinnamon, and allspice. Mix well.
3. Heat olive oil in a large skillet over medium heat. Add the meat mixture and cook until browned, stirring occasionally. Add beef broth and heavy cream. Simmer for 10 minutes until the sauce thickens. Remove from heat and let cool.
4. Roll out the pasta dough using a pasta roller or rolling pin until thin. Cut the dough into 2-inch squares using a ravioli mold or cookie cutter.
5. Place a spoonful of the meat mixture onto a pasta square. Top with another pasta square and press the edges together to seal. Repeat until all the pasta and meat mixture are used up.
6. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain.
7. Serve the ravioli hot with the meat sauce on top.
Time:
Preparation time: 1 hour
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Water: Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 31g
Carbohydrates: 47g
Protein: 27g
Sodium: 620mg
Substitutions for ingredients:
Ground beef: Ground turkey or chicken
Ground pork: Ground lamb or veal
Parmesan cheese: Pecorino Romano or Asiago cheese
Heavy cream: Half-and-half or milk
Variations:
- Add spinach or kale to the meat mixture for added nutrition.
- Use a different sauce, such as marinara or Alfredo sauce.
- Add mushrooms or bell peppers to the meat mixture for extra flavor.
Tips and tricks:
- Make sure the pasta dough is rolled out thin enough to make the ravioli.
- Use a ravioli mold or cookie cutter to ensure even-sized ravioli.
- Don't overfill the ravioli or they may burst while cooking.
- Serve with a side salad or garlic bread for a complete meal.
Storage instructions:
Store leftover ravioli and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli and sauce in a microwave-safe dish in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a large platter with the sauce drizzled on top. Garnish with fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley
Pairings:
- Red wine such as Chianti or Merlot
- Garlic bread
- Caesar salad
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the ravioli burst while cooking, try using less filling or sealing the edges better.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ravioli is a traditional Italian dish that originated in the city of Genoa. It is typically filled with meat, cheese, or vegetables and served with a sauce.
Flavor profiles:
Savory, meaty, cheesy, herbaceous
Serving suggestions:
Serve the ravioli hot with the meat sauce on top. Pair with a glass of red wine and a side salad or garlic bread for a complete meal.
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Region: Italian