Sunday, 7 February 2016

Three Meat Ravioli Filling

Three Meat Ravioli Filling


1 Pound Ground Beef/ Pork (2/3 lb Beef 1/3 lb Pork or Sausage)
6-8 Slices Bacon
2/3 Cup Ricotta Cheese
1 Tablespoon Fresh Chopped Basil
1/2 Tablespoon Dried Thyme
1/2 Tablespoon Dried Oregano
Salt and Pepper

Pasta Dough, rolled into thin sheets

Special Tools:

Ravioli Press, or cutter.


In a  large skillet scramble cook the ground meat until cooked through, drain fat and set aside. Cook the bacon slices crisp and finely crumble.

In a large bowl mix together the cooked meat, crumbled bacon, ricotta cheese (or cream cheese, or any soft cheese of your choice really) and the herbs and spices. Taste the mixture when everything is fully combined. Remember the meats are all cooked through so this is totally safe at this point. Adjust the seasonings as needed.

To assemble ravioli, have an egg white, or water wash ready on the side and a pastry brush. Lay the rolled pasta dough on the ravioli press, and brush the whole surface with the egg or water wash. Fill the small pockets in the ravioli press, lay a second sheet of rolled pasta dough on top and roll over the whole press firmly with a rolling pin to set the dough. Repeat until all the pasta sheets have been used, or you run out of filling. This is a general guideline your ravioli press/ cutter might have different instructions for preparing the ravioli.

To serve, cook prepared ravioli in boiling salted water until the float, about 2-3 minutes. Drain from water and toss lightly with a sauce of your choice.



Miss Busy Bee became Mrs. Busy Bee, bought a house, got a dog, a job promotion and purchased her very first car in the past year. Times are good but busy!

Other Places:

What was cooking one year ago?

Roasted Tomato Basil Soup

What was cooking two years ago?

Korean BBQ Sauce

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