Meat - is not the most common filling for ravioli, but in taste it is not inferior to all the rest. Meat ravioli, like the usual ravioli, can be stored for future use and frozen, and then, if necessary, boil in boiling salted water and mix with your favorite sauce.
Ravioli Recipe with Meat
Ingredients:
For the test:
- flour - 2 items;
- salt - 1 teaspoon;
- egg - 3 pieces;
- olive oil - 2 tbsp. spoons.
For filling:
- butter - 2 tsp.
- olive oil - 2 tsp;
- minced pork - 250 g;
- onion - 1/2 pcs .;
- garlic - 1 clove;
- salt, pepper - to taste;
- dry white wine - 1/4;
- grated Parmesan - 1/4 of a century;
- prosciutto - 60 g;
- nutmeg - pinch;
- egg - 1 pc.
Preparation
Knead the dough for ravioli. For this we sift the flour and mix it with salt. In the center of a flour slide, make a well and drive eggs into it, pour in olive oil and knead a thick, elastic and smooth dough. We wrap the dough with food film and put it in the refrigerator for 30 minutes.
In the meantime, we take the stuffing. In a frying pan, we warm up the olive oil and butter, fry the onion on it until it is transparent, add garlic and finely chopped prosciutto through the press. As soon as the garlic leaves the aroma, we put pork forcemeat, season it with salt, pepper, nutmeg and fry until the stuffing becomes golden. After that, pour white wine into the frying pan and leave it to evaporate completely. We remove the prepared meat filling from the heat and cool it, and then beat it until smooth, adding an egg and grated Parmesan.
Cut the dough in half, roll each half into a thin ribbon. At equal distances from each other we put portions of the meat filling and cover them with a second sheet of dough. Both sheets are connected together so that there is no air around the meat. Cut out ravioli, boil in salted water, and then serve ravioli with meat, tomato sauce and herbs.
How to cook ravioli with meat and cheese?
Ingredients:
- dough for ravioli (see previous recipe);
- Ricotta cheese - 300 g;
- egg - 1 piece;
- salt, pepper - to taste;
- dry mixture of Italian herbs - pinch;
- lemon peel - 1/2 tsp;
- ground beef - 200 g;
- tomatoes own juice - 400 g;
- onions - 1 pc .;
- garlic - 1 clove;
- olive oil.
Preparation
Ricotta kneaded with a fork and mixed with egg, salt and pepper. Add to the cheese dry Italian herbs, lemon zest. Roll out the dough, cut out the circles, in the center of each of which we put on a teaspoon of cheese filling. Cover the filling with the second layer of dough from the top and tear the edges so that there is no air inside.
In a frying pan with olive oil fry finely chopped onions and garlic with minced meat. Add tomatoes to fry in their own juice and stew them until soft. Mix the ravioli with the meat sauce and immediately serve it to the table.
Ravioli with meat and spinach
Ingredients:
- dough for ravioli (see the first recipe);
- fresh spinach - 1 1/2 items;
- grated parmesan - 5 tbsp. spoons;
- dried parsley - 1 1/4 tbsp. spoons;
- fresh bread crumbs - 1/4;
- olive oil - 1/4 of a century;
- egg - 1 piece;
- salt, pepper - to taste.
Preparation
On a skewer with olive oil fry beef minced until golden brown. To the roasted mince we add fresh spinach and
Mix the meat with grated Parmesan, chopped parsley, fresh bread crumbs, olive oil, egg, salt and pepper. If necessary, we can additionally beat the forcemeat with a blender so that it becomes more homogeneous.
Roll out the dough, cut out squares or circles from it, in the center of which we place the filling. Cover the filling with a second layer of dough, we patch the edges and boil the ravioli in salted water. Serve with butter or tomato sauce.