Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/4 tsp salt
- 1/2 cup Rubaboo filling (recipe below)
Rubaboo Filling:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced turnips
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
Step-by-step instructions:
1. In a large bowl, mix together flour, eggs, water, and salt until a dough forms. Knead the dough for 5-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
2. In a large pot, brown the ground beef over medium-high heat. Add in the onion and garlic and cook until softened.
3. Add in the diced potatoes, carrots, and turnips and stir to combine. Pour in the beef broth and add in the thyme and rosemary. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until vegetables are tender.
4. Remove from heat and let cool slightly. Using a food processor or immersion blender, blend the mixture until smooth. Season with salt and pepper to taste.
5. 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.
6. Place a small spoonful of Rubaboo filling in the center of each square. Fold the square in half to create a triangle and press the edges together to seal.
7. Use a ravioli cutter or knife to cut the edges of the triangle to create a ravioli shape. Repeat with remaining dough and filling.
8. Bring a large pot of salted water to a boil. Add in the ravioli and cook for 3-4 minutes until they float to the surface.
9. Remove the ravioli from the water with a slotted spoon and serve hot.
Time:
Preparation time: 1 hour
Cooking time: 30 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or turkey
- All-purpose flour can be substituted with semolina flour for a firmer texture
- Beef broth can be substituted with chicken or vegetable broth
Variations:
- Add in chopped spinach or kale to the Rubaboo filling for extra nutrition
- Use a different pasta shape such as tortellini or agnolotti
- Top with grated Parmesan cheese or a drizzle of olive oil before serving
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking
- Dust the pasta dough with flour to prevent it from sticking to the rolling pin or pasta roller
- Use a fork to crimp the edges of the ravioli for a decorative touch
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ravioli in a pot of boiling water for 1-2 minutes until heated through.
Presentation ideas:
Serve the Rubaboo-Filled Ravioli on a bed of arugula or spinach for a pop of color.
Garnishes:
Garnish with chopped fresh parsley or basil for a burst of freshness.
Pairings:
Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or garlic bread for a complete meal.
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water until it comes together
- If the Rubaboo filling is too thick, add a little more beef broth to thin it out
Food safety advice:
Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
Food history:
Rubaboo is a traditional Canadian dish made with meat and vegetables. It was commonly eaten by fur traders and voyageurs in the 18th and 19th centuries.
Flavor profiles:
The Rubaboo-Filled Ravioli has a hearty and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the Rubaboo-Filled Ravioli as a main dish for a cozy and comforting meal.
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