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Ravoili are kind of stuff pasta (italian won ton). They are usually square with serrated edges. A wide variety of fillings can be used like fish, meat, vegetarian, cheese etc.
Ravioli 10 portions
dough :
flour 500 g
salt 150 ml
olive oil 150 ml
water 250 mlfilling :
braised or boiled beef or veal 500g
spinach 1 kg
chopped onion or shallot 125 g
clove garlic, chopped 1
oil or butter 10 g
salt, mill pepper
oregano
little demi-glace (or chicken stock) to bindPreparation for the filling :
1. Mince the beef or veal
2. Cook and mince the spinach
3. Cook the onion and garlic in teh fat without colouring
4. Mix the meat, spinach and onion
5. Season and add a little demi-glace or chicken stock to bind the mixture if necessary, but keep the mixture firm.method :
1. Sieve teh flour and salt. Make a well. Add the liquid
2. Knead to a smooth dough. Rest for at least 30 mins in a cool place
3. Roll out to a very thin oblong 12\” x 18\”
4. Cut in half and eggwash
5. Place the stuffing in a piping bag with a large plain tube
6. Pipe out the filling in small pieces about the size of a cherry appro. 4cm apart onto one-half of the paste
7. Carefully cover with the other half of the paste, seal, taking care to avoid air pockets
8. Mark each with the back of a plain cutter
9. Cut in between each line of filling, down and across with a serrated pastry wheel
10. Separate on a well-floured tray
11. Poach in gently boiling salted water for appro. 10 mins. Drain well
12. Place in an earthenware serving dish, cover with tomato sauce, sprinkle with 50 g grated cheese and brown under the salamander and serveRavioli Baked
2 (25 ounce) bags frozen ravioli
4 (14.5 ounce) cans diced tomatoes, with juice
4 (8 ounce) cans tomato sauce
1 onion, chopped
2 tablespoons Italian seasoning
1 teaspoon salt
1 cup water
16 ounces shredded mozzarella cheese
0.5 cup grated Parmesan cheese
2 cloves garlic, mincedDirections:
1. In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantiy desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
2. In large pot of boiling salted water cook the ravioli until done. Drain.
3. In a 9×13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarrela cheese.
4. In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving<hr>
<center><img src= http://www.animationlover.com/Animation … _Hobes.gif></center><center><font size=2><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=2>Ravioli with Portobello Mushroom & Prawns
Ingredients:
20 large prawns (fresh or defrosted)
2 (6 ounce) packages prepared fresh ravioli (either mushroom or cheese stuffed)
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
0.375 cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
0.5 lemon, juicedDirections:
1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you\’re fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
2. In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns and bring to a boil.
3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
4. To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!<hr>
<center><img src= http://www.animationlover.com/Animation … _Hobes.gif></center><center><font size=2><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=2>
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