Meat-Stuffed Ravioli

  • Active Time 55m
  • Total Time 1h 45m

Makes 4 main-dish servings

Using egg roll wrappers is a good way to cut down on the preparation time for this recipe. Simply substitute 48 wrappers for the pasta and cook for 6 to 8 minutes.

ingredients

  • 2 portions (8 ounces) homemade Pasta Classic
  • Tomato Sauce or 3-1/2 cups spaghetti sauce
  • For Filling:
  • 1 beaten egg
  • 3/4 cup soft bread crumbs (1 slice)
  • 2 tablespoons dry red wine
  • 1 clove garlic, minced
  • 1 teaspoon fennel seed, crushed
  • 1/4 teaspoon Italian seasoning, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 ounces lean ground beef or veal
  • 1/4 cup grated Parmesan cheese

Companion recipe: Classic Tomato Sauce Homemade Pasta

directions

Prepare fresh pasta as directed, except roll each portion of the dough into an 8x12-inch rectangle. Cover and set aside. If using classic tomato sauce, prepare as directed. Set aside.

FOR FILLING: In a large mixing bowl stir together egg, bread crumbs, wine, garlic, fennel seed, Italian seasoning, salt, and pepper. Add beef or veal and mix well. Shape meat mixture into a 6x4-inch rectangle. Using a long knife, cut into twenty-four 1-inch squares.

TO MAKE RAVIOLI: Cut each portion of pasta into four 2x12-inch strips. Brush one side of one strip with water. Place 1 meat square every 2 inches, beginning 1 inch from the end on one of the pieces. Take the second strip of pasta and place it over the top of the filling. Press pasta together between the meat squares. Use a 2-inch ravioli cutter, square cookie cutter, or sharp knife to cut between the ravioli. Press the edges down firmly again to seal. Repeat with remaining pasta and filling.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the ravioli. Reduce heat slightly. Boil, uncovered, for 6-8 minutes, or till meat in ravioli is no longer pink and pasta is al dente, stirring occasionally. Remove ravioli from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300° oven while cooking remaining ravioli. Serve tomato sauce over hot cooked ravioli. Sprinkle with Parmesan cheese and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2354

nutrition information per serving

1142 calories; 31g total fat; 302mg cholesterol; 2243mg sodium; 162g carbohydrates; 12g fiber; 50g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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