Ravioli
Traditional Ravioli with gravy (Red Sauce)
Equipment
- Pasta roller
Ingredients
Pasta Dough
- 1 1/2 cup flour
- 3 Jumbo Egg use high quality eggs
- 1/4 tsp Salt
Gravy (Red Sauce)
- 32 oz Crushed Tomatoes When tomatoes are in season use fresh tomatoes
- 1 can tomato paste
- 1 onion
- 10-12 baby Bella mushroom
- 8oz panchetta
- 1 tbsp beef fat
- 2 tbsp fresh oregano
- 14 Sprigs fresh thyme
- 4 Leafs Sage
- 2 tbsp white wine
- 5 cloves Garlic
Ravioli Filling
- 2 cup Whole milk Ricotta
- 1 cup mozzarella
- 1 cup Locatelli
- 2 Jumbo eggs
- 2 tbsp Fresh basil
- 2 tbsp fresh oregano
- salt
- pepper
Instructions
Pasta Dough
- Mix flour and salt
- Add 2 eggs and knead until dough is a consistent texture
- Cover and sit in the fridge for 20-30 mins
- Roll into thin sheets, thinner the better
- Cut equal circles, per ravioli and egg wash ravioli bottom.
- Place 1 tbsp filling and ravioli top, synching all around entire base
- Boil water with salt, cook ravioli until they float to the top then remove and cover in sauce
Ravioli Filling
- Mix all ingredients in bowl, ensure that all herbs and spices are diced and equally distributed throughout entire mixture
- Season with salt and pepper to taste
Gravy (Red Sauce)
- Dice onion and mushroom, and mince garlic
- Satueed vegetables with panchetta in sauce pan over medium heat with beef fat and add herbs and spices
- Mix in tomato paste
- Once onions are carmalized and panchetta is crispy deglaze pan with white wine
- Add crushed tomatoes, and continue to simmer until ravioli are ready, sift out thyme sprigs when ready to serve. Occasionally stir