Homemade Sauce and Homemade Beef/Pork/Ricotta Ravioli
Beef,Pork and Ricotta Raviolli
I pride myself on making most things I make myself.
Cakes (mix from store will prob be used till I get better lol)
When making large amounts of pasta, well YES I will used dried store pasta. But of course I prefer the fresh version.
But literally almost anything else.
I will use mainly my own stuff and may add just a couple of canned or boxed things only to increase quantity.
But that fresh homemade taste is important to me.
So I made my Sauce using 2 super sized heirloom tomatoes
about 10 super large tomatoes, normally I would have used Roma and I do prefer them but tried something new.
Poach in water with Olive oil and salt.
Once they are done.
Pulvarize them as I like to call it,
Add Pesto (store bought)
Minced garlic,
onion powder
garlic powder
2 cans tomoto paste ( store bought)
1 can hunts spaghetti sauce ( store bought)
The added 4 pounds of ground beef
1/2 pound ground pork.
simmer for 2 hours
Then let cool
Spoon some into a separate mixing bowl with
1 large tub of Ricotta,
Lemon pepper
salt
minced baby spinach
mozzarella
Mix and cover and cool
Grab your dough you made and let settle for 20 min
Dough was made using
Semolina Flour 3 cups
2 whole eggs
1 egg yolk
1 and 1/4 cup water
I put in processor and throttled it until it makes a nice consistency, just a little flaky but still a dough
then put some corn starch down
put some on your hands too
and knead for only about 5 min tops ( don’t over knead the dough)
Then cover to keep from drying out and let sit for 20-30 min
Now back to where we were lol
use a small comfortable rolling pin
on your corn starched, or floured surface roll out nice flat sheets
Use a circular ring cutting device to make your circles
get your filling from the fridge
spoon filling One spoon each into your botton circle of each whole ravioli
take the top empty circle place on top
use your fingers to mash around the outer edges to close and seal each ravioli
Next use a fork to make the pretty edge markings.
For the boiled Raviolli
( boil all of them even the ones you will later fry)
Because these are fresh, they don’t take as long to cook.
Cook for 3-4 minutes! They will float to top once finished.
Make sure your water was boiling before you put them in and contained olive oil and salt.
Next take them out gently lay them flat on a sheet ( if smaller than my giant ones, you can just drain the water, mine are about baseball sized in width)
Take aside the ones to fry, you will now batter them
Dip them gently in egg wash, then coat evenly on each side with Italian flavored Bread crumbs!
Next already have your deep fryer or frying pan and its oil HOT !
Place with space, not on top of each other , in the fryer basket.
Lower and only leave in for EXACTLY 1 minute, no longer.
Take up and out and let oil drain off.
Next generously drizzle your ravioli in that lovely meat and tomato sauce you made earlier.
Top with Grated Parmesan Cheese.
SERVED W SALAD TOPPED W VINAGRETTE AND TOASTED MOZZARELLA CROSTINI
Dinner is served and it is DELICIOUS!
Store any extra dough and sauce for later in the week!
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