Homemade Meat and cheese ravioli

This recipe varies from the previous ravioli recipe in this blog because it makes very big ravioli, and the meat mixture is my own amalgamation of recipes I found on the internet. I don't have a ravioli cutter or press, so I used the traditional Italian method of hand cutting my ravioli using my sharpest knife.

 Ingredients  Filling:  lb of lean ground beef  0.5 cups of grated parmesan  0.6 (or so) cups of ricotta  2 tbls of butter  medium Spanish onion  3-5 gloves of garlic  tbls of onion powder  tbls of powdered garlic  0.5 tsp of cinnamon  0.5 tsp of nutmeg  spring of Rosemary  Dough  2 cups of flour  2 eggs  garlic and salt (according to your taste)                                                Plan of Attack  Prepare the dough: Arrange the flour (And additional flavorings)in a pile on your countertop or prep surface. Put the eggs into the mound and using your hands, fold the flour into the pile and knead until the mixture is the consistency of bread dough. If it sticks to your hands, add more flour.  Put the ball of dough in a ziplock baggie (or covered dish) and put to the side.  Making the Filling:  Dice the onions and garlic. Put the butter and little bit of olive oil into a medium skillet and turn on the medium heat. Add the onions and garlic to the skillet.   

Ingredients

Filling:

lb of lean ground beef

0.5 cups of grated parmesan

0.6 (or so) cups of ricotta

2 tbls of butter

medium Spanish onion

3-5 gloves of garlic

tbls of onion powder

tbls of powdered garlic

0.5 tsp of cinnamon

0.5 tsp of nutmeg

spring of Rosemary

Dough

2 cups of flour

2 eggs

garlic and salt (according to your taste)

 

                                           Plan of Attack

Prepare the dough: Arrange the flour (And additional flavorings)in a pile on your countertop or prep surface. Put the eggs into the mound and using your hands, fold the flour into the pile and knead until the mixture is the consistency of bread dough. If it sticks to your hands, add more flour.

Put the ball of dough in a ziplock baggie (or covered dish) and put to the side.

Making the Filling:

Dice the onions and garlic. Put the butter and little bit of olive oil into a medium skillet and turn on the medium heat. Add the onions and garlic to the skillet.

 

 Cook until the onions are clear, being careful not to burn the garlic. *I added rosemary during this step, but you could also add when you add the meat...*   

Cook until the onions are clear, being careful not to burn the garlic. *I added rosemary during this step, but you could also add when you add the meat...*

 

 Add the meat to the skillet. Using whatever utensil makes sense in your kitchen, the stir the beef so it is evenly distributed and cooks evenly.

Add the meat to the skillet. Using whatever utensil makes sense in your kitchen, the stir the beef so it is evenly distributed and cooks evenly.

 When beef is cooked through, add the onion powder, cinnamon, nutmeg, powdered garlic, salt and ground pepper. Mix throughly and taste. Add more of everything you think you should after tasting the meat.   Add the shredded parmesan and the ricotta. Turn off the heat and mix throughly.

When beef is cooked through, add the onion powder, cinnamon, nutmeg, powdered garlic, salt and ground pepper. Mix throughly and taste. Add more of everything you think you should after tasting the meat. 

Add the shredded parmesan and the ricotta. Turn off the heat and mix throughly.

 Mix the mixture together, and add more cheese according to your palate. *In this photo, I have just added more parmesan*. Let the mxiture cool. It should be the consistency necessary to form sm balls and maintain its shape.  While the meat filling is cooling, prepare your dough. 

Mix the mixture together, and add more cheese according to your palate. *In this photo, I have just added more parmesan*. Let the mxiture cool. It should be the consistency necessary to form sm balls and maintain its shape.

While the meat filling is cooling, prepare your dough. 

 I used the hand crank pasta machine I bought after my ravioli class training, and it worked well, despite my counter top lip not having the exact space ideal for clamping on.  If you are using a hand crank machine:   Put your dough in two balls. Be very generous with flouring the dough so it is not sticky.  Run each ball through the machine starting at the highest setting and then running through the settings which made sense.  I ran my dough through 3 times on 7, 3 times on 6 and 3 times on 5.  You should end with two ribbons of medium dough.

I used the hand crank pasta machine I bought after my ravioli class training, and it worked well, despite my counter top lip not having the exact space ideal for clamping on.

If you are using a hand crank machine: 

Put your dough in two balls. Be very generous with flouring the dough so it is not sticky.

Run each ball through the machine starting at the highest setting and then running through the settings which made sense.

I ran my dough through 3 times on 7, 3 times on 6 and 3 times on 5.

You should end with two ribbons of medium dough.

 In this iteration of this recipe I was making massive ravioli, but if you were interested in making medium/sm ravioli you would run the dough through more times to get it thinner.  Using your hands, take spoonfuls of meat/cheese filling, and form into sm balls. Place the balls equal distance on ribbon of dough closest to you, being careful to ensure there is sufficient space between each meat mixture. (see photo below)   

In this iteration of this recipe I was making massive ravioli, but if you were interested in making medium/sm ravioli you would run the dough through more times to get it thinner.

Using your hands, take spoonfuls of meat/cheese filling, and form into sm balls. Place the balls equal distance on ribbon of dough closest to you, being careful to ensure there is sufficient space between each meat mixture. (see photo below)

 

 Take the additional sheet of ravioli/pasta dough and place it on top of the strip with the meat.  Press down the dough around the meat mixture, making secure pockets.

Take the additional sheet of ravioli/pasta dough and place it on top of the strip with the meat.

Press down the dough around the meat mixture, making secure pockets.

 Using your sharp paring knife, make each ravioli into a square shape, taking care to leave sufficient space for each ravioli to have the meat sealed in.  When the ravioli have been assembled, using your fork to press the edges of each ravioli to seal in the meat.   

Using your sharp paring knife, make each ravioli into a square shape, taking care to leave sufficient space for each ravioli to have the meat sealed in.

When the ravioli have been assembled, using your fork to press the edges of each ravioli to seal in the meat.

 

 Add the ravioli, in batches, to your pot of boiling water. Initially they'll sink, and when they float to the top they're done cooking! 

Add the ravioli, in batches, to your pot of boiling water. Initially they'll sink, and when they float to the top they're done cooking! 

 The ravioli in this recipe will be very hearty and cooked perfectly when they're a clean al dente. Serve, covered in sauce and with grated parmesan on top.   *My comments: When I make this again I plan on adding more Rosemary and perhaps a little bit of oregano. I would say the dough would have benefited from some salt. If I could afford it I would have added pecorino Romano, but I satisfied myself with parmesan on top. This recipe produced 6 massive ravioli, and I would probably tun the dough through more times to stretch the dough. I froze the remaining filling - I had a considerable amount left. I platoon making again, with the adjustments I just talked about.  I don't have a food processor currently, so I could see how food processing my filling would make a smooth, as opposed to rustic, texture to the meat.  * Alternative cheese filling: cup of ricotta, tsp of sea salt (ground), 0.5 tsp of crushed black pepper, 0.5 cup of parmesan (finely grated) and powdered garlic (to your taste). Mix thoroughly.   

The ravioli in this recipe will be very hearty and cooked perfectly when they're a clean al dente. Serve, covered in sauce and with grated parmesan on top. 

*My comments: When I make this again I plan on adding more Rosemary and perhaps a little bit of oregano. I would say the dough would have benefited from some salt. If I could afford it I would have added pecorino Romano, but I satisfied myself with parmesan on top. This recipe produced 6 massive ravioli, and I would probably tun the dough through more times to stretch the dough. I froze the remaining filling - I had a considerable amount left. I platoon making again, with the adjustments I just talked about.

I don't have a food processor currently, so I could see how food processing my filling would make a smooth, as opposed to rustic, texture to the meat.

* Alternative cheese filling: cup of ricotta, tsp of sea salt (ground), 0.5 tsp of crushed black pepper, 0.5 cup of parmesan (finely grated) and powdered garlic (to your taste). Mix thoroughly.