Yield: Approx. 32 ravioli
Pasta Dough by Biba Caggiano
3 cups unbleached all purpose flour
5 large eggs
To roll out the dough with pasta attachment:
Adjust the rollers to the next setting and run the dough through once; do not fold the dough again. Adjust the rollers to the next setting and run the rollers once; continue to adjust the rollers and roll the pasta through the machine until it reaches desired thinness. (I ran the dough through the first setting twice and then once through each setting #'s 2-5, it was then thin enough but thick enough to hold the filling)
If you are making stuffed pasta, cut and stuff the dough immediately, before rolling out another piece. For string pasta or ribbon noodles, roll out the remaining dough and allow the sheets to dry before cutting them into noodles.
Meat Filling by Michele
1 pound 85% lean ground beef
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 tsp nutmeg (or to taste)
1/2 tsp allspice (or to taste)
salt and pepper to taste
extra virgin olive oil
1. Sweat onion, garlic, carrot and celery in oil. Once vegetables soften add grown beef, using a potato masher to break up the meat. Cook until browned and cooked through. Drain fat from beef, once beef is cool discard fat drippings. Add mixture to food processor, pulse until smooth. Add egg and pulse until combined.
1 medium onion, diced
3-5 cloves garlic, minced
fresh basil, to taste (dried or frozen can also be used)
1 tsp. Italian Seasoning
1 tsp. crushed red pepper flakes (if you like more spice add more)
salt and pepper, to taste
1 tsp. sugar (optional)
extra virgin olive oil
1. Saute onion and garlic in oil. Add crushed red pepper, Italian seasoning and basil. Stir to combine.
2. Add crushed tomatoes and stir. Fill about 1/3 can with water and swish around to clean tomatoes from sides and then pour into next can and do the same thing. Add to pot. Stir and add sugar, salt and pepper.
Sprinkle a baking sheet lightly with cornmeal. Place ravioli on the baking sheet in a single layer. Place in the freezer for about an hour or until frozen through. Place in large freezer bags and lay flat. The purpose of freezing them flat first is so you don't end up with all your ravioli stuck together. Now you can take out as many as you'd like at a time.
Serve with your favorite sauce.
Click here for a printable version of Homemade Meat Ravioli.