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Appetizers anyone can make

Appetizers anyone can make
Figs stuffed with parmesan and wrapped in bacon

Sunday, February 20, 2011

Ravioli stuffed with parmesan ,vegetables, and sausage in tomato herb sauce

Ravioli-Sausage,Parmesan,Mozzarella, Bacon, & Mira poix(onion, celery, carrot) in a tomato sauce w/ roasted garlic & onion

Ingredients for filling: 
2 pieces of bacon, fine chop
1 tbsp butter
1/4 cup carrots, fine chop
1/4 cup celery, fine chop
1/4 cup onion, sweet preferably
1 pound ground Italian sausage
1/4 cup tomato sauce
3 cloves garlic, fine mince
1/4 cup mozzarella cheese
1/4 Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp dill

Noodle Ingredients:
2 cups flour
3 egg yolks
1 whole egg
1/2 cup water
2 tsp salt

1 egg to seal ravioli

To make the filling: melt butter in a fry pan.  Saute bacon,carrots, celery, and onion, and garlic until vegetables are almost done.  Remove the vegetables and bacon to a bowl.  Start sauteing of the sausage and brown until almost done.  Return the vegetables, add the 1/4 cup of tomato sauce and simmer for 12-15 minutes.  Let cool slightly and add the cheeses.  Add the salt, dill  and pepper.

Noodle Ingredients:
2 cups flour
3 egg yolks
1 whole egg
1/2 cup water
2 tsp salt

To make the noodle dough:
Make a hole in the center of the flour on your board or bowl.  Add the egg yolks, whole egg and salt.  Mix this thoroughly.  Add the water, l tablespoon at a time, until dough is stiff but easy to roll.
Divide dough into 4 equal parts, and roll one at a time into thin rectangles on a floured board.  If you have one, an Atlas Pasta Roller is excellent for this purpose.  Roll to a # 6, almost the thinnest for ravioli.

If you don't have a pasta roller, Roll the dough very thin, and fold into thirds, and cut into 2-3 inch strips to
cover your raviolis.  Place on a floured baking sheet.

If you have a ravioli pan, this will be much easier.  Lightly flour the ravioli pan.  Lay your finished dough into the ravioli pan.  Fill with 1 tsp approximately of the filling.  Brush the top of the first layer of dough with an egg wash basting.  Top with another layer of noodle dough.  Using a rolling pin, press down on the mold sealing the raviolis.  If you don't have a pan, place the dough on a cutting board, place a tsp of mix in the center of each ravioli, egg wash, and additional dough, and cut with a ravioli cutter, or pizza cutter, and push to seal the edges.





    Ready for the boiling water. Boil for 5-7 minutes in salted water.
   Serve with an Herb tomato sauce consisting of:
1-15 ounce can of tomato sauce
2 cloves of roasted garlic (see chicken pot pie recipe)
1 tsp rosemary
1 tsp thyme
1 tsp basil
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 of sweet onion, sauteed
1/2 tsp garlic powder
  Mix all ingredients and simmer for 15 minutes.  Serve over or under the raviolis.  You won't believe the difference that fresh pasta makes !

Sprinkle with fresh Parmesan if you wish.

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