Description
The RAV-ear-IOLI recipe is a creative and playful take on traditional meat ravioli, shaped to resemble ears. This homemade pasta combines a tender dough with a flavorful ground beef and cheese filling, simmered to perfection and served with a vibrant tomato sauce for a visually striking and delicious dish ideal for sharing.
Ingredients
Scale
Dough
- 1 cup all-purpose flour
- 1 whole egg
- 3 egg yolks
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Egg whites (for egg wash)
Meat Filling
- ¼ pound ground beef
- ¼ cup finely grated parmesan, romano, or asiago cheese (or an Italian blend)
- 2 tablespoons ricotta cheese
- 1 egg
- 1 tablespoon finely chopped parsley
- 1 clove garlic, minced
Instructions
- Prepare the Dough: Combine the all-purpose flour, whole egg, egg yolks, olive oil, and salt in a food processor and mix until a rough dough forms.
- Knead the Dough: Turn the dough out onto a large, unfloured surface and knead it for 10 minutes until it becomes smooth and elastic.
- Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 1 hour to relax the gluten.
- Make the Meat Filling: In a bowl, mix the ground beef, grated cheese, ricotta, egg, chopped parsley, and minced garlic until thoroughly combined to create a rich filling.
- Prepare the Filling for Piping: Transfer the meat filling into a piping bag and set it aside for convenient application.
- Roll the Dough: On a lightly floured surface, roll out the rested dough as thinly as possible, about 1 mm thickness, aiming for a smooth and even sheet.
- Cut Dough Shapes: Use an egg-shaped cookie cutter approximately 2-¾” x 2” to cut out shapes from the dough sheets.
- Egg Wash: Lightly brush each dough piece with egg white wash to help seal the ravioli later.
- Pipe the Filling: Pipe the meat filling onto one dough piece in a curved “J” shape to mimic the ear design.
- Seal the Ravioli: Cover the filling with another piece of dough, pressing down firmly around the edges to seal completely and prevent leakage.
- Shape the Ears: Pinch and fold the dough to create ear-like features, such as the tragus and helix fold, enhancing the visual effect.
- Simmer the Ravioli: Bring salted water to a gentle boil and simmer the shaped ravioli ears for 8-10 minutes until the pasta is tender and the filling is fully cooked.
- Remove Ravioli: Use a spider strainer to carefully lift the ravioli from the water without breaking them.
- Serve: Plate the ear-shaped ravioli and serve with tomato sauce drizzled over to create a “bloody” effect, adding both flavor and presentation flair.
Notes
- Resting the dough is crucial for texture and ease of rolling.
- Ensure the ravioli are sealed tightly to prevent filling leaks during cooking.
- Use a very thin rolling for delicate pasta and better bite.
- The piping bag allows precise filling placement to achieve the ear shape.
- Serve immediately for best texture and flavor.
