Okay, so I did not make these.
But I did see them on my friend Nadia's blog.
Nadia found them at Mingmakescupkates.yolasite.com
They look so good and I want to try them!
Ravioli (part 2, fillings)
Saturday, June 5, 2010
These are the two fillings I've tried, but you could fill these with just about anything you want.
Savory Meat Filling
1 cup ground cooked chicken, ham, or beef (I used ground beef)
2 TBS sauce to bind the meat together (I actually used cream cheese for this, but you could use spaghetti sauce, or whatever you think would be good)
1 TBS parsley or other mixed herbs (basil, oregano, chives, thyme, etc...) I also used onion and garlic in mine.
1 egg yolk
Cheese Filling
3/4 cup (6oz) ricotta or cottage cheese
1/2 cup grated parmesan cheese
2 TBS finely chopped parsley
What to do:
Mix all the ingredients together and season well with salt and pepper. The mixture should be firm and quite stiff. Fill ravioli dough as described in Ravioli Part 1.
Savory Meat Filling
1 cup ground cooked chicken, ham, or beef (I used ground beef)
2 TBS sauce to bind the meat together (I actually used cream cheese for this, but you could use spaghetti sauce, or whatever you think would be good)
1 TBS parsley or other mixed herbs (basil, oregano, chives, thyme, etc...) I also used onion and garlic in mine.
1 egg yolk
Cheese Filling
3/4 cup (6oz) ricotta or cottage cheese
1/2 cup grated parmesan cheese
2 TBS finely chopped parsley
What to do:
Mix all the ingredients together and season well with salt and pepper. The mixture should be firm and quite stiff. Fill ravioli dough as described in Ravioli Part 1.
Ravioli (Part 1)
2 cups flour
1/2 tsp flour
1/2 tsp salt
1 1/2 tsp olive oil
2 eggs, slightly beaten
4-6 TBS milk or water
What to do:
1. Sift the flour with the salt onto a table or counter top. Make a well in the center and add the oil, eggs, and half the milk or water.
2. Start mixing the oil, eggs, and water together, gradually drawing in the flour and adding more liquid as it is needed. Work the dough until it's smooth and firm -- it should be fairly soft but not sticky. Cover with a cloth (or plastic wrap) and leave 20-30 minutes so the dough can relax and loose any elasticity.
3. Cut in half and roll out one half until it is paper thin. Slide it to one side and roll out the second half, also paper thin. Brush one of the pieces of dough with water and place the chosen filling, one tsp full at a time, at regular intervals on that piece of dough. Lift the other piece and lay it on top and press the top piece down to seal around each little mound of filling. (I used a fork to help seal the edges after I'd cut them)
4. Stamp out each one with a fluted ravioli cutter or cut in squares with a pastry or pizza cutter. Leave 2-3 hours to dry a little.
5. Simmer the dried ravioli in salted water for 15-20 minutes or until the pasta is "al dente". Drain and lay the ravioli in a buttered baking dish. Coat with the sauce of your choice (I just used a can of spaghetti sauce) and bake @ 350 degrees for 15 minutes or until very hot(I also sprinkled some grated mozzarella and parmesan cheese over the top before baking.)
1/2 tsp flour
1/2 tsp salt
1 1/2 tsp olive oil
2 eggs, slightly beaten
4-6 TBS milk or water
What to do:
1. Sift the flour with the salt onto a table or counter top. Make a well in the center and add the oil, eggs, and half the milk or water.
2. Start mixing the oil, eggs, and water together, gradually drawing in the flour and adding more liquid as it is needed. Work the dough until it's smooth and firm -- it should be fairly soft but not sticky. Cover with a cloth (or plastic wrap) and leave 20-30 minutes so the dough can relax and loose any elasticity.
3. Cut in half and roll out one half until it is paper thin. Slide it to one side and roll out the second half, also paper thin. Brush one of the pieces of dough with water and place the chosen filling, one tsp full at a time, at regular intervals on that piece of dough. Lift the other piece and lay it on top and press the top piece down to seal around each little mound of filling. (I used a fork to help seal the edges after I'd cut them)
4. Stamp out each one with a fluted ravioli cutter or cut in squares with a pastry or pizza cutter. Leave 2-3 hours to dry a little. 5. Simmer the dried ravioli in salted water for 15-20 minutes or until the pasta is "al dente". Drain and lay the ravioli in a buttered baking dish. Coat with the sauce of your choice (I just used a can of spaghetti sauce) and bake @ 350 degrees for 15 minutes or until very hot(I also sprinkled some grated mozzarella and parmesan cheese over the top before baking.)
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