Beef Ravioli
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil1 tsp
Oregano (minced fresh)1 tsp
Thyme (minced fresh)1 cup
Ricotta1 cup
Grated Parmesan2 tbsps
Parsley (minced fresh)1.5 cups
All-Purpose Flour1 cup
Semolina Flour1 tsp
Kosher Salt2 large
Egg1 tsp
Olive OilDirections:
1
Special equipment: Special equipment: ravioli pin For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat
2
Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping
3
Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes
4
Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta
5
Refrigerate until ready to use
6
For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly
7
Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste
8
Set aside
9
For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl
10
In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water
11
Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound
12
Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed
13
Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking
14
Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour
15
To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2)
16
Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling
17
Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside
18
Cut and portion out the individual pieces
19
In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F
20
Dredge the ravioli in the flour, followed by the egg wash, and finally the breading
21
Working in batches, fry the ravioli for 3 minutes, flipping them once during the process
22
Drain on paper towels, then serve with marinara sauce