See Also: Four-Meat Ravioli(recipes)
ravioli(dictionary)
ravioli(dictionary)
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Salmon ravioli(recipes)
Rocket and Pine Nut Ravioli(recipes)
Ravioli with Tomato Pesto(recipes)
Spinach and Ricotta Ravioli(recipes)
Lamb and mint ravioli(recipes)
Pumpkin ravioli with sage butter(recipes)

Four-Meat Ravioli (recipes)


Four-Meat Ravioli

Yield: Makes 6 servings



Ingredients:



Four-Meat Filling (recipe follows)

Plum Tomato Sauce (recipe follows)

4cups all-purpose flour

1/4teaspoon salt

2whole eggs

1tablespoon olive oil

2/3to 1 cup water

1egg yolk

1teaspoon milk

1tablespoon chopped fresh parsley

Freshly grated Parmesan cheese

Fresh rosemary sprig for garnish









Preparation:





1.Prepare Four-Meat Filling; refrigerate.2.Prepare Plum Tomato Sauce; set aside.3.For dough, mix flour and salt in large bowl. Combine 2 whole eggs, oil and 2/3 cup water in small bowl; whisk thoroughly. Gradually stir egg mixture into flour mixture with fork. Add enough of remaining 1/3 cup water, 1 tablespoon at a time, to form firm but pliable dough.4.Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; let stand 30 minutes.5.Unwrap dough and knead briefly (as described in step 4) on lightly floured surface; divide into 4 pieces. Using lightly floured rolling pin, roll out 1 dough piece to 1/16-inch thickness on lightly floured surface. (Keep remaining dough pieces wrapped in plastic wrap to prevent drying.) Cut dough into 4-inch-wide strips. Place teaspoonfuls of Four-Meat Filling along top half of each strip at 2-inch intervals.6.Whisk egg yolk and milk in small bowl. Brush dough on long edge and between filling with egg-milk mixture. Fold dough over filling; press firmly between filling and along long edge to seal, making sure all air has been pushed out.7.Cut ravioli apart with fluted pastry wheel. Repeat with remaining 3 dough pieces, filling and egg-milk mixture.8.Cook ravioli, 1/4 at a time, in large pot of boiling salted water 3 to 5 minutes or just until al dente. Remove with slotted spoon; drain well. Add ravioli to reserved sauce. Bring sauce and ravioli to a boil over medium-high heat; reduce heat to medium-low. Simmer, uncovered, 6 to 8 minutes until heated through. Sprinkle with parsley and cheese. Garnish, if desired. Serve immediately.







Four-Meat Filling



Ingredients:



5ounces fresh spinach, cleaned, cooked and squeezed dry

2boneless skinless chicken breasts (about 4 ounces each), cooked

3ounces prosciutto or cooked ham

1-1/2ounces hard salami

1clove garlic

6ounces ground beef

1/2cup chopped fresh parsley

2eggs

1/4teaspoon ground allspice

1/4teaspoon salt









Preparation:





1.Mince spinach, chicken, prosciutto, salami and garlic; combine in medium bowl with beef, parsley, eggs, allspice and salt. Mix well.







Plum Tomato Sauce



Ingredients:



1/3cup butter or margarine

1clove garlic, minced

1can (28 ounces) Italian plum tomatoes, undrained

1can (8 ounces) tomato sauce

3/4teaspoon salt

1/2teaspoon ground allspice

1/2teaspoon dried basil

1/2teaspoon dried rosemary, crushed

1/8teaspoon black pepper









Preparation:





1.Heat butter in large saucepan over medium heat until melted and bubble; cook and stir garlic in hot butter 30 seconds. Press tomatoes with juice through sieve into garlic mixture; discard seeds. Stir in tomato sauce, salt, allspice, basil, rosemary and pepper.2.Cover and simmer 30 minutes. Uncover and simmer 15 minutes more or until sauce thickens, stirring occasionally.