This is by far the nicest ravioli I have ever had the pleasure of eating. Making it was a little bit tedious and to tell you the truth I almost threw it all in the bin and made spaghetti jaffles or something equally quick & easy. My main problem was that I tried to use a ravioli mould to shape them, but I’m pretty sure there was meant to be another half to the mould because once they were in they didn’t want to come out! Or at least they didn’t want to come out with their pretty edges intact, which kinda makes the whole mould pointless, no? In the end I just followed the instructions in the recipes for shaping them, except that I didn’t have a fluted pastry cutter (great, another kitchen gadget I need!) so I just pressed the edges together with a fork to decorate them.
On the upside, I did get to use my Kitchenaid mincing attachment and my pasta machine, both of which I’ve only got to use a few times now. I forgot how easy it is to make your own pasta, so I will be making some more soon for sure. And did I say the meal was delicious? That is definitely an upside after spending so much time and effort making it. The depth of flavour comes from the 5 (yes 5!) different meats used for the filling. Very tasty!
This is of course the recipe I’m making from this weeks Cookbook Challenge book, the Australian Women’s Weekly Cooking Class Cookbook. I halved the recipe because the original served 8-10 people, but it would be good to make and freeze half for another night, if you have the patience (or the fluted pastry cutter) to do so.
Ravioli (Serves 4)
Sift together 2C plain flour & a pinch of salt in a bowl. In a seperate bowl beat together 1 egg & 1/2Tbsp olive oil and add to flour. Gradually add 1/4-1/2C water until the mixture forms a firm and pliable dough. Don’t add too much or the dough will be too soft to work with. Turn dough out onto a lightly floured surface and knead for 5 minutes. Place into a lightly oiled bowl, cover and stand for 30 minutes.
To make the filling place 125g beef mince, 125g cooked chicken meat, 30g salami, 2 rashers bacon, 60g ham, 2 crushed garlic cloves, 1/4C chopped parsley, 1/4tsp allspice, 1/4tsp salt & 1/4C cooked spinach through a mincer. Transfer to a bowl, add 1 lightly beaten egg and mix well.
To make the sauce place 45g margarine or butter, 1/2Tbsp olive oil & 1 crushed garlic clove in a saucepan over medium heat and saute for 1 minute. Add 400g canned tomatoes, 1/4tsp allspice, 1/4tsp rosemary, 1/4tsp basil, salt & pepper and stir until well combined. Bring to the boil, reduce heat to low, cover and simmer gently for 60 minutes, stirring occasionally.
Bring a large pot of water to the boil. Roll dough out to 2mm thickness (made easier with a pasta machine). Cut dough into 10cm strips and place teaspoonfuls of mixture at 5cm intervals along one edge. Brush along edge of pastry with 1 egg yolk & 1Tbsp water combined. Fold pastry over filling to enclose and seal edges. Cut with your fluted pastry cutter (you lucky thing, you!) or just cut with a knife and decorate with a fork.
Place ravioli into boiling water and cook, uncovered, for 15-20 minutes. You may need to do this in batches if your pan isn’t very big, don’t overcrowd the pan or they won’t cook properly. Drain water from the pan, add sauce, bring to the boil, add ravioli and reduce heat. Simmer very gently for 10 minutes. Serve with grated parmesan cheese.
The next Cookbook Challenge book is another oldie, the Family Circle Best Seller Series: Favourite Minced Meat Recipes. There are heaps of recipes that look good in this one so it is going to be hard to choose which ones to make this week. By the way what is with the Library Thing widget loving all the old cookbooks? That’s 3 in a row now. I suppose it is a good thing though because I probably would never have actually made anything out of these books if it weren’t for them being chosen at random by the widget.