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.
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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