Friday, April 30, 2010

Homemade Meatball & Mozzarella Ravioli


This has the same taste as spaghetti & meatballs, but with a fun new twist! The marinara is killer. The filling is smooth & delicious. The pasta is delicate & light. Mmmmmm.  You can of course get creative and fill your pasta with any number of tasty fillings: spinach & Italian sausage, ricotta, mushrooms....the possibilities are endless!



You will need a food processor to make these. 


Ravioli Ingredients

1 package of won ton wrappers - yes, it says right on the front of the package that they can be used for ravioli. You can of course make your own pasta, but this is easy and cheap! I had some leftover from last night's pot stickers.

1 lb lean ground beef
1 tbsp oregano
1/4 cup minced onion
2 cloves minced garlic
1/4 cup minced bell pepper

1 cup of mozzarella cheese

salt/pepper

Marinara Ingredients


2 roma tomatoes - deseeded
1 shallot
1/2 cup sweet bell pepper - I used red "Ancient Sweet" peppers
2 cloves garlic
about 2 tbsp each: fresh parsley, basil & oregano
1 can of plain tomato sauce
1 tbsp honey



Process the garlic, pepper and onion together until it's very finely minced. Get a skillet on medium high heat. Add a bit of oil & get the minced veggies in the pan.

Once they're soft, add the ground beef & season with oregano, salt & pepper. Break the meat up into small pieces.
Now get a sauce pan on medium heat while the meat cooks. Stir occasionally until browned. Then drain & set aside.


Get the food processor back on! Time to get the tomatoes, sweet peppers, shallot & garlic in there. Puree it. This means pulverize it. It should look like tomato sauce when it's done. Now add it into the hot saucepan.




While that simmers up a bit, mince your herbs in the food processor too! The food processor makes this dinner EASY to do. 


Add the minced herbs into the sauce....followed by the can of tomato sauce. 


Season with salt & pepper. My secret marinara ingredient is a dash of honey. The tomatoes need it. Let it simmer on low until the ravioli are done. 

Time to get the food processor back to work. Add all of the meat and pulverize it. Not so it's a creamy consistency - that's too far. Just so it's VERY finely minced, resembling dry, tilled soil. 

BEFORE


AFTER

Place it in a large bowl. Now add the mozzarella cheese while it's still a bit warm and combine well. 


Taste it! Is it goooood?  Mine was!



Get a large pot of water on to boil. 

Now it's time to assemble. You can use a handy dandy pot sticker maker like I have, or you can make your own shapes :) They are so fun to make. Just make sure you seal the edges well with either some water or egg wash on both sides that you're sealing together. I made some tortellini, square ravioli and crescent ravioli. 




When you have a batch of 10 or so made, drop them into boiling water for 3-4 minutes. Scoop them out with a small colander and continue to cook them in batches of 10. I make them "to order" and the crescent ones are about 10 per serving.  


Top with the marinara sauce & some grated Italian cheese! 
Fantastico!





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