8 Quick Tales You Didn't Find out about Beef Recipes
Filling
1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced parsley
2 tablespoons grated Parmesan cheese
salt
1 egg
water
Ravioli Dough
2 1/four cups flour
2 eggs
1/four cup water
1 tablespoon olive or salad oil
1 teaspoon salt
Marinara Sauce
2 tablespoons olive or salad oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 can (16 ounce dimension) tomatoes
1 can (6 ounce measurement) tomato paste
FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic till all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate ground beef filling.
RAVIOLI DOUGH: In giant bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. On properly-floured floor, knead dough till clean and not sticky, about 20 times.
Cut dough into four items. With dull edge of knife, frivolously mark dough into twenty four 2-inch squares. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. Place a scant teaspoon of floor beef filling in middle of every sq..
Roll second piece of dough into 12 by 8 rectangle; place over filling. Repeat with remaining dough and filling. With cutter or knife, reduce into 24 ravioli; place in single layer on floured, clean cloth towel. Press around filling and along edges. Let ravioli dry 30 minutes.
In eight quart saucepan over high heat, heat 6 quarts water and a couple of teaspoons salt to boiling. About 5 minutes. Drain ravioli; serve with sauce. Add ravioli, stirring gently to separate items so they don't stick collectively; heat to boiling. Reduce heat to medium; cook till tender however agency.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Reduce heat to low; cowl saucepan and simmer 20 minutes to blend flavors, stirring sometimes. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to interrupt up tomatoes.
added by
jenifersrecipes
678 calories, 31 grams fats, 75 grams carbohydrates, 26 grams protein per serving. Show full nutritional data (together with Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)
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1.
Anonymous Review:
September 16, 2019
I cheated and used a 24 oz jar of marinara sauce however in any other case followed it fully as written. It was good. Filling was a lot flavorful but I additionally used a rather massive clove of garlic (and garlic sizes are so variable!).
2.
izzypanda24 Review:
December 5, 2017
Adore it! My daughter ate it all (surprisingly)
3.
guest Review:
December 17, 2013
I make the ravioli then use and egg and milk wash then roll in bread crumbs and fry to make toasted raviolis. Its a Saint Louis favorite. I didn't like them till I made them.
4.
33333333 Member since:
Feb 10, 2001
Review:
November 4, 2013
I simply used this recipe for the ravioli dough and filling so I can not comment on the sauce (I used my very own residence canned spaghetti sauce with it). The dough positively needs to relaxation before rolling and chopping it. The filling is lots flavorful but you should remember so as to add a little bit extra salt than you often would because the flavor will fade slightly as it is cooked contained in the pasta (the pasta form of leeches out a few of the flavor I think).
5.
JoAnn Douglass Review:
July 8, 2013
That is an excellent recipe. You could let the dough sit earlier than rolling it out or will probably be too stiff.
6.
la vida Review:
July 1, 2013
I agree that this sauce does not need the sugar. It's supposed to chop the acidity however I never add it. I add extra garlic to the beef too.
7.
Ali V Review:
January 1, 2010
I assumed this turned out fairly effectively however I had trouble w the dough being really stiff. Fun to make. Time consuming but I'll do it once more! I was unable to mix in all of the flour or knead it so I had my husband roll it out for me. Added olive oil brushing after rolling the dough and used crumbled sausage as an alternative of ground beef and my very own sauce.
8.
Andrew Review:
August 11, 2009
After studying the earlier remark, I felt inclined to remark as well. I've made this a few occasions within the last year or so and i've always enjoyed it. Also, as a substitute to making the dough, I have been using wonton wraps. I just like the sugar in the sauce, but I'm one among those who prefers a sweeter sauce. I've actually used the sauce as my predominant sauce for most issues that I do with perhaps slight variations in amount. I at all times be sure to put the filling into the meals processor so the ravioli aren't lumpy. My friend who made this with me tended to go overboard on the sugar though, as she enjoys a really sweet sauce. From the last time I made the filling, I do recall it lacking slightly bit but I'm not sure what so as to add, myself.
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