Ravioli w/ Meat Sauce.
Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ravioli w/ meat sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ravioli w/ Meat Sauce is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Ravioli w/ Meat Sauce is something which I have loved my entire life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook ravioli w/ meat sauce using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ravioli w/ Meat Sauce:
- Take of Ravioli Dough.
- Take 3 Cups of Flour.
- Make ready 5 of Eggs.
- Get Pinch of salt.
- Prepare of Filling & Sauce.
- Get 1.25 of Lbs. Ground Beef.
- Take 1.25 Lbs of Ground Pork.
- Get 1 of Onion.
- Make ready 3 of Scallions.
- Prepare 3 of Mushrooms.
- Prepare 3 Cloves of Garlic.
- Make ready 2 of jalapeños.
- Make ready 1 Can of Crushed Tomatoes.
- Get 1/2 Jar of Pasta Sauce.
- Take of Worcestershire Sauce.
- Prepare 5 of Sun-dried Tomatoes.
- Prepare of Seasonings.
- Prepare of Italian Seasonings.
- Take of Oregano.
- Get of Paprika.
- Make ready of Garlic Powder.
- Prepare of Onion Powder.
- Take of Black Pepper.
- Take of Salt.
- Make ready of Parsley Flakes (Garnish).
Instructions to make Ravioli w/ Meat Sauce:
- Make dough by making a well in the middle of the flour. Place the eggs in the well and stir. Gradually pull in flour until you get a dough. Knead dough and wrap in plastic. Allow it to rest for 45-60 minutes..
- Prep veggies and season meat..
- Half way through cooking the ground meats, add in the jalapeños and half of the diced mushrooms. Cook until meat is done. Remove with slotted spoon and reserve. (Do not clean pan).
- Add onion and garlic into pan with the drippings from the meat. Cook for a couple minutes. Add in the tomato sauce, crushed tomatoes and sun-dried tomatoes. Season sauce and add in a few shakes of Worcestershire sauce. Cover and simmer on low heat..
- Divide dough into quarters. Flour ravioli pan and place filling into depressions. I found that by rolling the dough thin, I can fill and seal the ravioli with one sheet of dough. Return any unused meat to the sauce. Keep on low heat and stir occasionally..
- Using a rolling pin, roll over the ravioli plate to free them. Place on a sheet to dry for 20 minutes or so. Save scrap dough. You can cut them into extra noodles). Boil ravioli about 4 minutes. Ladle a couple scoops of pasta water into the sauce to thin it out..
- Serve. I topped mine with shredded cheddar and made some garlic cheese bread..
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