Prep Time: 30 mins
Cook Time: 30 mins
Filling:
6 Ounces Ground Sirloin 1/2 Small Onion, Finely Chopped 2 Tablespoons Olive Oil 1 Garlic Clove, Minced 1/4 Cup Minced Parsley
3 Tablespoons Grated Parmesan Cheese Salt & Pepper 1 Slice Italian Bread 1/2 Cup Beef Broth
To Complete The Dish:
5 Cups Homemade Beef Broth
1/2 Cup Diced Zucchini (1/3 Inch Dice)
1/2 Cup Diced Celery (1/3 Inch Dice)
1/2 Cup Diced Carrot (1/3 Inch Dice)
1 Tablespoon Olive Oil Salt & Pepper
To Serve:
Grated Parmesan Cheese Finely Chopped Fresh Parsley To Garnish
How to make Beef Ravioli
Prepare the dough following recipe directions and leave wrapped in plastic wrap while you make the filling.
In a frying pan, add the oil and beef and brown, then add the onions and cook until tender.
Add the garlic and cook another minute or two, and then add the parsley and cheese and mix.
Tear up the bread into pieces and add the beef broth and allow the bread to moisten.
Add the moistened bread to the beef mixture and place in a food processor.
Pulse briefly just to blend without pureeing the mixture.
Roll out the dough thinly.
If using a pasta roller it should be used down to the second last setting.
Place a spoonful of mixture spaced evenly along one side lengthwise.
Use warm water and a brush and brush between each mound of filling. Fold over the other half of the dough and press out the air with your fingers.
Use a pastry roller with a fluted edge cut the ravioli into equal sizes.
Place the cut ravioli onto a lightly floured baking sheet and refrigerate until ready to use. In a saucepan, heat the olive oil and cook the diced vegetables just until tender crisp.
Cook the ravioli in a large pot of boiling salted water until it is al dente, about 5 minutes. While the pasta is cooking add the beef broth to the pot with the vegetables and bring to a boil.
Keep warm. In separate serving bowls, add a scoop of the vegetables, and a scoop or two of the hot broth. Divide the ravioli up between the bowls, using 4 to 5 per bowl.
Push the ravioli into the broth to absorb some of the broth.
Garnish the bowls with the fresh parsley and offer the grated cheese at the table.
Cook Time: 30 mins
Ingredients
1 Recipe Basic Pasta DoughFilling:
6 Ounces Ground Sirloin 1/2 Small Onion, Finely Chopped 2 Tablespoons Olive Oil 1 Garlic Clove, Minced 1/4 Cup Minced Parsley
3 Tablespoons Grated Parmesan Cheese Salt & Pepper 1 Slice Italian Bread 1/2 Cup Beef Broth
To Complete The Dish:
5 Cups Homemade Beef Broth
1/2 Cup Diced Zucchini (1/3 Inch Dice)
1/2 Cup Diced Celery (1/3 Inch Dice)
1/2 Cup Diced Carrot (1/3 Inch Dice)
1 Tablespoon Olive Oil Salt & Pepper
To Serve:
Grated Parmesan Cheese Finely Chopped Fresh Parsley To Garnish
Prepare the dough following recipe directions and leave wrapped in plastic wrap while you make the filling.
In a frying pan, add the oil and beef and brown, then add the onions and cook until tender.
Add the garlic and cook another minute or two, and then add the parsley and cheese and mix.
Tear up the bread into pieces and add the beef broth and allow the bread to moisten.
Add the moistened bread to the beef mixture and place in a food processor.
Pulse briefly just to blend without pureeing the mixture.
Roll out the dough thinly.
If using a pasta roller it should be used down to the second last setting.
Place a spoonful of mixture spaced evenly along one side lengthwise.
Use warm water and a brush and brush between each mound of filling. Fold over the other half of the dough and press out the air with your fingers.
Use a pastry roller with a fluted edge cut the ravioli into equal sizes.
Place the cut ravioli onto a lightly floured baking sheet and refrigerate until ready to use. In a saucepan, heat the olive oil and cook the diced vegetables just until tender crisp.
Cook the ravioli in a large pot of boiling salted water until it is al dente, about 5 minutes. While the pasta is cooking add the beef broth to the pot with the vegetables and bring to a boil.
Keep warm. In separate serving bowls, add a scoop of the vegetables, and a scoop or two of the hot broth. Divide the ravioli up between the bowls, using 4 to 5 per bowl.
Push the ravioli into the broth to absorb some of the broth.
Garnish the bowls with the fresh parsley and offer the grated cheese at the table.
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