Wednesday, January 11, 2012
Awesome Homemade Ravioli
I've finally gotten around to adding step by step photos, so I thought I would re-post this recipe.
I got this recipe from an old cookbook I was given, by my Grandmother. 'The Antoinette Pope School Cookbook' 1948. This has a very Authentic taste. You may need to adjust the salt and sugar to suit your taste. The photos I have added are for 12 large ravioli, that will serve 4.
It seems to work out best, if you make the dough, let it stand, while you make the meat filling. The filling with cool, while you are making the sauce. While the sauce is cooking, I make the ravioli, and boil them. then add them to the sauce, which is now done. Serve topped with grated Parmesan.
(To serve 8-10, I double the sauce, and triple the dough and filling.)
Step 1: Ravioli Paste ( makes 24, or 1 dozen large)
Step 2: Meat Filling ( makes 24, or a dozen large)
Step 3 Italian Tomato Sauce
1-1/2 tsp. meted shortening
1/2 tsp. salt
1 egg yolk slightly beaten
1 egg white slightly beaten
1/2 cup lukewarm water
2 cups of flour
Melt shortening, mix in salt, egg yolk,and water. beat in flour a little at a time.
Turn onto lightly floured surface, and kneed gently for a few minutes until smooth.
Split the dough, into three pieces, cover and let stand for at least, 30 minutes, to allow the dough to "ripen"
Roll one piece into a long rectangle, and brush half of the dough with the egg white.
Arrange a Tablespoon of filling over dough, leaving a 1inch to1-1/2 inch space between sections.
Fold other half of dough over the top, and press dough starting at the center, then around
the edges of each ravioli section.
Cut with ravioli wheel ( pizza cutter or a sharp knife will work too)
Pinch the edges of the raviolis if they are open ( they need to be sealed)
Let them set for 1 hour before boiling, ( I usually cook them right away) then boil for 20-25 minutes or until just tender, but not falling apart.
NOTE: if you make them ahead of time you will need to drop them in cold water, after boiling so they don't get too soft.,
Then just place them in single layers on a cookie sheet with waxed paper between layers
1/2 lb. ground beef
1/4 cup parsley (less if you use dried)
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 small clove of garlic minced
1 small onion minced
1 tablespoon Parmesan cheese
1 small egg
(I like to add a little 1/2tsp. of basil too, but the recipe does not call for it.)
Brown beef, and drain the fat. Return the beef to the pan, then add all other ingredients except the egg.
Cook on low for a few minutes, until well blended.
Add egg and mix it into the filling, stirring quickly. Turn off heat, and allow to cool before filling ravioli.
ITALIAN TOMATO SAUCE
1/2 of a 6oz. can of Italian tomato paste
29oz. can of petite diced tomatoes
1 tablespoons oil
1/4 cup chopped onion
1 clove garlic minced
1/2-3/4 teaspoon salt- or more
1 teaspoon sugar
1/4 teaspoon nutmeg
1 teaspoon basil
1/4tsp. cracked fennel
1/8 teaspoon pepper
1/4 cup chopped parsley ( 1Tbl.of dried)
1/4 cup Parmesan cheese
1/4 teaspoon baking soda-optional
NOTE: baking soda is added the last few minutes of cooking to neutralize the acid of the tomatoes, but can be omitted)
Fry the onion and garlic in the oil, until he onion softens. Add all other ingredients except the baking soda.
Simmer for 45 minutes to1 hour, adding the baking soda in the last 10 minutes if desired.
If the sauce becomes too thick, just add a little water.