Ravioli (Meat Stuffed) in a Sherry Blush Sauce

Every once in a while I get the urge to go “Old School” and just feel like making something different.  You would never want to do all of this at one time because it would take you all day.  Everything described here can be frozen and used as needed.

Homemade Ravioli with Buttered Peas and Strawberry Pudding

Having said that, there is just something special and delicious about making your own homemade Pasta, and in this case homemade Ravioli.  Be adventurous and I hope you enjoy the suggestions.

One more note before you begin:  If you don’t like to cook, you’re strictly meat and potatoes or want to make substitutions and shortcuts, then buy a can of ravioli and a jar of tomato sauce  and a spoon, and don’t waste your time.  If you are adventurous and want to have something really special, then follow the instructions in the blog.  Pop open a bottle of Shiraz and enjoy the dining experience.

Note! All Photos depict a 1/4 recipe Full recipe follows:

Ingredients

Filling Ingredients

Filling:

Grind your own

 

1 pound ground beef (I like to grind my own, then I know what’s in it)

4 Large Mushrooms finely diced.

1 medium onion, chopped

4 cloves garlic, minced

1 small carrot, grated

1/2 stalk celery, diced

1/4 cup pecorino Romano cheese, grated

1/4 cup parmigiano reggiano cheese, grated

1 teaspoon nutmeg (or to taste)

1/2 teaspoon allspice (or to taste)

salt and pepper to taste

Extra virgin olive oil

1 egg

Pasta Dough (see notes)

Blush Sauce (see notes)

Directions:

1.      Heat a Cast Iron Skillet over medium high heat, place a little olive oil and add the ground meat stir with a wooden spoon, until all the moisture is gone and the meat is browned.  Place in a bowl and set aside.

Sautee the Meat and Vegetables

2.      Next add a little more olive oil to your skillet and Sautee the Onion, Garlic, Carrot, Mushroom and Celery until translucent. Add to the Meat in the bowl and allow cooling.

3.      Thoroughly Mix the Cheese and Spices into the cooled mixture. Set Aside (do not add the egg yet)

4.      Roll out the Pasta Dough very thin (about 1/8 inch: no thicker than a quarter)

Roll out the dough very thin

5.      Next (only on the lower half of the pasta) Mark out your Ravioli grid.  I use a large circular Ravioli cutter)

6.      Now thoroughly mix a beaten egg into the Meat mixture, then add portions to the center of each pasta grid.  I use a small Ice cream scoop for this purpose)

7.      Next paint around the piles with a little egg wash to help keep the pasta together.  Fold over the top half of the rolled dough and use your hands to press around the mixture and seal the two halves.

8.      Use a Ravioli cutter to create your individual ravioli’s (Note in the photo, these are very large ravioli and are very filling.  Three should be a proper portion size.)

Shape the Ravioli

Sauce & Pasta Cooking

9.      To hold until ready to cook, place a damp towel over the Ravioli and place in the refrigerator. (a few hours not days)

Pre-Freeze on a cookie sheet then bag to save

10. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
11.  Plate, surrounded with the sauce and sprinkle a little Parmigiano if desired along with some fresh parsley and or basil.

12.   If you choose instead to freeze the Ravioli, then place on a Cookie sheet and into the freezer until frozen, then transfer to portion size plastic freezer bags for future use.

Pasta Dough

 

2 cups Semolina Flour (plus more for dusting)
1/3-1/2 cup warm Water

(This recipe does not use Eggs.  Do not substitute regular flour.)
To make fresh pasta, put the semolina flour on the cutting board and make a well in the center of the flour. Add the water a little at a time, stirring with a fork and hands until dough is formed. You may need more or less water, depending on the humidity in your kitchen.  
Knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature. (Unless you are Masochistic, use a stand mixer and a Dough Hook) (Dough will be very elastic)

(I cut mine in 4 pieces, wrap in freezer wrap and freeze for future use)

 

Blush Sauce

 

1 Cup Tomato Sauce (Basic Sauce Recipe can be found elsewhere in my “Meatballs & Sauce (Home Made”) Blog (see the table of contents).  (I make this up in advance and freeze it.  Then use it for many purposes when I need it.)

1/4 cup half & half

1/8 cup Sherry

Add the Sherry to the Sauce, heat over medium flame until bubbling, just before serving add the Cream.

 

Plate:  Add some sauce on the plate, laying the ravioli on top, sprinkle with Parsley and a little more Ptarmigan.  Serve with your favorite Vegetable and or a small salad.

 

Enjoy