Jackie’s Meat (and Ricotta) Ravioli

Ravioli are time consuming to make, but the kids will not even think of not having them for Thanksgiving dinner.  Sometimes I wonder why I even bother to make a turkey because once these make an appearance, no one eats the turkey.  In my family the piedmontese side use meat stuffing in our ravioli.  I will put a ricotta filling as well, but we traditionally had the meat filled ones. These are really good ravioli.  I did not change mom’s recipe at all, so if you notice the lack of proper measurements replaced with the infamous italian “Go by taste” routine, blame her.

Jackie’s Raviolis

PASTA DOUGH

4 cups of all purpose flour                                                     

½ teaspoons salt

3 large eggs

1 tablespoon olive oil

1 to 1 1/2 cups of water

one egg and a splash of milk whisked together for egg wash

MY ADDITION (I CANNOT STRESS THIS ENOUGH):  KEEP YOUR DOUGH DRY!  IF YOU ARE MIXING IN A KITCHENAID, IT SHOULD NOT FORM A BALL, BUT RATHER SMALL CLUMPS THAT HOLD TOGETHER ONLY IF YOU SQUEEZE THEM IN YOUR HAND.  IF IT FORMS  A BALL LIKE A BREAD DOUGH, IT IS TOO WET.  DRY DOUGH IS EASIER TO WORK WITH THAN WETTER DOUGH!!!

 TECHNIQUE – (note that Mom always makes her ravioli in a press, usually one that makes 12 at a time.  She calls it a tray in her recipe)

Mix flour and salt in large bowl.  Whisk 3 eggs, oil and 2/3 cup of water in a small bowl; gradually stir into flour in mixer.  Add as much of the remaining water as needed, until dough leaves sides of bowl.

Allow dough to rest covered 15 minutes.

Keep dough covered at all times.(or it will dry out and be unworkable)

Divide dough into 4 pieces.

Take one piece of dough and roll out.  This should be thin enough for top and bottom of ravoli.

Spray tray with pam or just flour(whatever works best for you).

Put one piece of dough on top of tray.

Gently place tray to mark dough for meat.

Brush dough with egg wash on sides and around each square.

Place about 1 tablespoon of filling into each hole.

Place second piece of rolled dough on top.

Roll across with rolling pin.

Gently push each out.

With fingers squeeze all around each raviolo to ensure they seal.

NOTE: You may use the extra dough (from trimming on the press) for one more time but NO MORE!

Place on cookie sheet and freeze, bag when frozen.

Bring salted water to boil.  Put frozen ravoli in boiling water.  Boil about 7 minutes.

The meat filling is really a classic agnolotti recipe, but we use the ravioli press to make them instead of folding the dough over.

The meat filling is really a classic piemontese agnolotti recipe, but we use the ravioli press to make them instead of folding the dough over.

Drain and place in  pan covered with sauce.  Do not put too many on top of each other.  Put more sauce and cheese on ravoli, and bake (covered with foil) at 350 degrees about 15-20 minutes, or until done.  This will vary depending on the thickness of your dough.

 

MEAT FILLING                                       

Equal parts beef and pork

¼ head cooked and shredded cabbage

Onion, garlic, salt, pepper, grated cheese,

Mix meats and cook until brown.  Drain

meat.  Squeeze excess water from cabbage

mix meat, cabbage and spices together.

Go according to taste.

   RICOTTA FILLING

1 lb. drained ricotta

Onion flakes, garlic powder, parsley, salt,

pepper, two eggs, and grated cheese.

Mix together for filling  Go by taste.

Let the finished ravioli dry for a bit on a floured table.

Let the finished ravioli dry for a bit on a floured table.


2 thoughts on “Jackie’s Meat (and Ricotta) Ravioli

  1. The ravioli look like they are filled with more than 1 tsp. of meat filling. How do you make sure there is no air in the pockets, as air makes them “blow up” and explode when you cook them. I have tried using a toothpick to push out air, and then enclose the toothpick hole, and it works for the most, but some still EXPLODE!

    • The ravioli have about a tablespoon of meat filling in them. To make sure there is no air in them, simply pat the top sheet of dough softly and run your hand over it, gently pressing down, then seal it well. How hard are you boiling them? You do not cook a ravioli like you do macaroni on a rolling boil. You just simmer them kind of gently for about five minutes then take them out and put the next batch in. Cover in sauce and then heat them in a 350 degree oven for fifteen minutes.

Ciao!