This video is about HOW TO MAKE MEAT STUFFED RAVIOLI.
My grandma Lena made these on special occasions for her family. It was a labor of love and she loved us so much. I was always so thrilled to find out she was making ravioli.
Now that Grandma Lena isn't with us, I vowed to always make several of her famous recipes.
Meat stuffed Ravioli is one.
The first part is making the dough.
DOUGH INGREDIENTS
2 CUPS ALL PURPOSE FLOUR
2 LARGE EGGS
1 TBSP OLIVE OIL
1/2 TSP SALT
INSTRUCTIONS
MIX ALL INGREDIENTS IN A FOOD PROCESSOR.
ONCE THE DOUGH BALL HAS FORMED. IF IT'S TOO STICKY, ADD A TABLESPOON MORE FLOUR AND PROCESS FOR ANOTHER 15 SECONDS.

MEAT STUFFING INGREDIENTS
2 POUNDS LEAN GROUND BEEF
1 POUND ITALIAN SAUSAGE LOOSE
1 1/2 MEDIUM ONIONS MINCED
1/2 BELL PEPPER MINCED
4 TBSP MINCED GARLIC
OLIVE OIL
8 OUNCES RICOTTA
1 CUP GRATED PARMESAN CHEESE
1 CUP ITALIAN BREAD CRUMBS
2 EGGS
COOKING INSTRUCTIONS
SAUTE' ONIONS, BELL PEPPER AND GARLIC IN A LITTLE OLIVE OIL.
ADD GROUND BEEF AND LOOSE SAUSAGE.
FRY OFF UNTIL ALL MEAT IS COOKED. LET COOL DOWN.
STRAIN JUICES OFF.
ADD RAW EGGS AND MIX WELL. THEN MIX IN CHEESES AND BREAD CRUMBS.

CHEF'S NOTES: YOU CERTAINLY CAN CUT THE STUFFING INGREDIENTS IN HALF.
HOWEVER, YOU CAN ALSO USE THE STUFFING TO MAKE STUFFED SHELLS OR STUFFED MANICOTTI.

RAVIOLI INSTRUCTIONS
ROLL OUT A SMALL PORTION OF DOUGH VERY THIN.
CUT OUT A ROUND WITH A GLASS, JAR, OR A FANCY CUTTER.
SPOON IN A SMALL PORTION OF MEAT
DAMPEN EDGE OF DOUGH WITH RAW EGG OR WATER.
FOLD DOUGH OVER MEAT AND PRESS EDGES TOGETHER WITH A FORK.
DUST WITH FLOUR TO PREVENT STICKING.
REPEAT PROCESS UNTIL YOU RUN OUT OF DOUGH.
LET RAVIOLI DRY OUT A BIT.
TO COOK RAVIOLI
ADD RAVIOLI TO BOILING WATER
WHEN THEY FLOAT TO THE TOP, YOU CAN LEAVE THEM FOR ANOTHER 1-2 MINUTES BEFORE REMOVING.
PLATE WITH YOUR FAVORITE MARINARA SAUCE AND ENJOY.

CHEF'S NOTES: RAVIOLI CAN BE STUFFED WITH MANY DIFFERENT INGREDIENTS. THIS VERSION IS A CELEBRATION OF MY GRAND MOTHER "LENA".
HONESTLY, I DOUBT SHE EVER MADE ANYTHING ELSE BUT A MEAT STUFFING.
ENJOY!

свернуть