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Toasted Ravioli

If you love toasted ravioli from The Hill in St. Louis, try this recipe from the home! This is so different than the frozen toasted ravioli experience--those are good, but--these are EXCELLENT! Make this recipe and try for yourself! These are amazing. #Toastedravioli #sonomnom4u



Dough:

3 1/2 cups bread/pizza flour

3 eggs

4 TBSP olive oil

1/2 cup water

1 tsp. salt

Meat Filling:

8 oz SIrloin Roast, or london broil, or eye of round

8 oz pork loin

1/2 medium onion, quartered

1 stalk celery

1 carrot

4 garlic cloves

2 eggs, beaten

2 cups fresh spinach, chopped and cooked

1/2 cup parmesan cheese, grated


Dipping Sauce:

3 TBSP Olive Oil

5 cloves fresh garlic, minced

2(6 oz) can tomato paste

3 TBSP Balsamic Vinegar

3 oz white wine

2-1/2 cups water (use 1-1/2 cups of water of making pizza sauce)

3 TBSP sugar

1 TBSP basil

1 TBSP Oregano

3 tsp Thyme

3 tsp Red Pepper Flakes

1 tsp white pepper

1 TBSP garlic salt

1/4 cup parmesan cheese


Breading:

2 cups fresh bread crumbs

2 eggs, beaten,

1 cup heavy cream

To make the dough:

Add all dough ingredients into a stand alone mixer with the bread hook. When a dough forms into a ball, remove from the mixer and place onto a foured surface and knead for about 2-3 minutes. Make a large ball, rub ball with more olive oil. Wrap and set aside.

Preheat oven to 350°F

To make the meat filling:

Line a cooking pan with foil. Place Beef, Pork, onion, celery, carrot, and garlic on the pan and bake for about an hour. Remove from oven and let cool for at least 30 minutes.

In a food processor or meat grinder, add the cooled contents of the beef pan. You may have to do this in small batches and repeat until all mixture is ground. After it is ground, run it trhough again to ground one more time. Now, dump all the ground ingredients in a bowl and add spinach, egg, and parmesan Set aside.


To make the sauce:

Heat Olive oil in large saucepan, add garlic and stir. Cook for about a minute and add all ingredients. Wisk the tomato paste into the liquid completely to remove any chunks and simmer on low until sauce is thickened a bit. Remove from heat and serve on your favorite pasta.


To make the noodle:

Using a rolling poin, Roll dough out on a well floured surface. You can roll it all out with a rolling pin, making sure to roll it evenly and thin until all dough is see through when held to the light you san see your finger.

OR you can break dough into sections and use a pasta machine. Start on 1, then advance to 2, 3, 4, 5, 6, and 7. I think a 7 is good, but you may want to use a 6 if you like it thicker.

Once dough is rolled out into 1 large, flat section (rolling pin) or smaller strips (dough machine) it is time to fill the dough.


If you rolled one big piece, you will place spoonfulls of meat about 2 inches apart in as many rows that fit on half the dough, leaving about 1" edges. Then, wet the dough with a spray bottle and fold the unfilled dough over the filled sections. Then using your fingers, press down in the spaces where there is no meat. When it is all pressed and you see spaces between the bumps, cut into individual raviolis using a pizza cutter or a ravioli cutter. Place on parchment lined baking sheet in a single layer. Freeze until frozen solid.


If you made machine dough strips, place a spoonful of meat 2 inches apart, spray with water and place an empty strip on top. Seal with finger and cut into individual raviolis. Place on parchment lined baking sheet in a single layer. Freeze until frozen solid.

To assemble:

Mix 2 eggs and 1 cup heavy cream in a bowl. Wisk until blended.

Pour fresh breadcrumbs onto a plate.

Take ravioli from the freezer and quickly dip them in the egg/cream mixture.

then place wet ravioli onto the breadcrumbs, turn to coat the entire ravioli with bread crumb. Place back on baking sheet to freeze, or on a plate to deep fry immediately.

If you are eating these now, place all coated raviolis (in batches--don't overload fryer) in a deep fryer heated to 425°F and fry approximately 3-4 minutes, flipping and stirring regularly until golden and crispy. Drain on paper towels or cooling rack over paper towel. Sprinkle with parmesan cheese and serve hot with red sauce.


If you are not eating them now

Follow that step until all raviolis are coated with egg wash and bread crumbs. Freeze on a parchment lined baking sheet. When all frozen, place them in a large zipper bag until ready to fry. When ready to fry: place all coated raviolis in a deep fryer heated to 425°F and fry approximately 3-4 minutes, flipping and stirring regularly until golden and crispy. Drain on paper towels or cooling rack over paper towel. Sprinkle with parmesan cheese and serve hot with red sauce.





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