Good evening, how are you? Before I shut the computer down for the evening I wanted to bring you my post for National Food Holidays March 20th, 2021.,Today is National Ravioli Day.
If I had known this in advance I would have ran to the store to make Homemade Beef Ravioli for dinner this evening. But not only didn’t I know David is working a double so I wouldn’t have had a way to the store.
In the meantime I usually have Chef Boyardee Beef Ravioli in the pantry but the kids have been out of school for Spring Break. Like Mother Hubbard my cupboard/ pantry is bare.
When I stock up this week I plan on purchasing the ingredients to make Homemade Ravioli as well as picking up a couple bags of Great Value Beef Ravioli, for the freezer.
Ingredients
Filling
1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 egg
Ravioli Dough
2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt
Marinara Sauce
2 tablespoons olive or salad oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon salt
1 can (16 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
Directions
For the filling: Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is cooked and the onion is tender. Drain off any excess grease. Remove the skillet from the heat and stir in the parsley, cheese, and salt. Mix well then stir in the egg. Transfer the beef mixture to a covered container and refrigerate while you prepare the rest of the recipe.
For the dough: Place the flour in a large mixing bowl. Stir in the eggs, water, oil, and salt. Mix until a stiff dough forms. Turn the dough out onto a floured work surface and knead until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll out one piece of dough on the floured surface to form a 12×8-inch rectangle. Lightly score a grid of 24 2-inch squares with a knife. Place a teaspoon of the beef filling in the center of each square.
Roll out a second piece of dough to a 12×8-inch rectangle. Carefully place on top of the first sheet of dough. Press the dough down around the filling and edges to seal. Carefully cut the dough into squares around each mound of filling. Seal the edges as needed of each piece. Place the ravioli on a kitchen towel in a single layer and let dry for 30 minutes. Repeat with the remaining dough and filling.
While the ravioli is drying, prepare the marinara sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Stir in the sugar, basil, salt, tomatoes, and tomato paste. Bring to a boil then reduce the heat to a low simmer. Cover the saucepan and cook for 20 minutes, stirring occasionally.
To cook the ravioli: Bring a large saucepan of salted water to a boil over high heat. Add the ravioli and cook, stirring just to keep the pieces from sticking. Bring to a boil then reduce the heat to a strong simmer. Cook about 5 minutes or until al dente. Drain well.
Place the cooked ravioli on plates and top with the marinara sauce. Sprinkle with parmesan cheese if desired.
Enjoy a hearty and robust meal easily with Great Value Beef Ravioli. These frozen ravioli are filled to the brim with savory beef and a blend of creamy Ricotta and nutty Pecorino Romano cheese for a comforting flavor combination that’s ready to eat in a snap.
Simply boil the ravioli for about 5 minutes, add your favorite pasta sauce and a sprinkle of grated cheese, and enjoy a complete and satisfying meal.
Thank you,
Glenda, Charlie and David Cates
