BEST MEAT FILLING FOR RAVIOLI RECIPES
RAVIOLI WITH MEAT FILLING RECIPE - FOOD.COM
Make and share this Ravioli With Meat Filling recipe from Food.com.
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Scramble the hamburger meat until done.
- Add all the dry seasonings and gently heat for a few minutes.
- Heat until you get a nice aroma of all the herbs.
- Remove from heat and cool.
- Mix all of the cheeses into the meat.
- It should be a dry dense mixture that will hold together when you form a ball.
- Use a tablespoon or teaspoon for the filling of each ravioli.
- If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
- They work well.
- Once the ravioli have been assembled they only need to cook a few minutes.
Nutrition Facts : Calories 249.4, FatContent 17.4, SaturatedFatContent 8.2, CholesterolContent 73.1, SodiumContent 436.1, CarbohydrateContent 1.5, FiberContent 0.1, SugarContent 0.2, ProteinContent 20.7
RAVIOLI MEAT FILLING RECIPE - FOOD.COM
Make and share this Ravioli Meat Filling recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch skillet over medium high heat cook the beef, onion and garlic until meat is browned.
- Remove from heat and strain off the fat.
- Make sure your meat is minced fine when done.
- Stir in the egg, parsley, cheese and salt.
- Mix well, and fill pasta.
Nutrition Facts : Calories 155.5, FatContent 10.3, SaturatedFatContent 4, CholesterolContent 92.9, SodiumContent 228.4, CarbohydrateContent 2, FiberContent 0.3, SugarContent 0.7, ProteinContent 13
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- To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
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