Jumbo Ravioli
Submitted by mechelle
Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.
YIELD
6 servingsPREP
30 minCOOK
35 minREADY
1 hrsThese are not the ravioli you get from a box. Each one is a 4-inch square of fresh pasta made with basil pureed directly into the dough, giving the sheets a faint green hue and an herbal fragrance that you can smell as you roll.
The filling starts with ground veal sauteed with onion and garlic until the moisture cooks off completely, then it gets processed into a smooth paste with eggs and Parmesan. That step matters: processing gives the filling a cohesive texture that holds together cleanly when you cut and bite through.
The pasta dough rests for half an hour before rolling, which is non-negotiable if you want it to stretch without snapping back. Roll, score, fill, press out the air pockets, seal with water, cut, and cook gently for 5 to 7 minutes.
Chef Tips
- Let the veal filling cool before stuffing the ravioli. Hot filling steams the pasta and weakens the seals.
- Press firmly around each mound of filling to push out air before sealing or the ravioli will burst during cooking.
- The dough should feel smooth and slightly tacky after kneading, not stiff. Add flour in small amounts.
Ingredients
Directions
In food processor (or blender), purée basil, eggs, oil, and salt.
Add 1½ cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball.
Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary.
If dough was not mixed in food processor, knead for about 5 minutes.
Cut dough in half and shape into balls.
Cover dough with inverted bowl; rest for ½ hour.
Heat oil in skillet; add veal, onion, and garlic.
Sauté until veal is cooked and moisture has evaporated, about 5 minutes.
Remove from heat; cool slightly.
In food processor, process meat to a paste.
Mix in eggs, cheese, and parsley; cool.
Heat Oil in skillet or large saucepan over medium heat.
Sauté onion and garlic until onion is translucent.
Stir in tomato purée and remaining sauce ingredients.
Simmer, uncovered, for 15 minutes.
Cover; keep warm until ready to use.
Ravioli: On floured surface, roll half of dough into a 12×16 inch inch rectangle; set aside on a towel.
Roll other half; score into 12 (4- inch) squares.
Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top.
Press, with fingers, around filling to seal.
Use pastry wheel or knife to cut between the mounds.
In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil.
Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender.
Remove with slotted utensil (spoon or spatula).
Serve with tomato sauce and cheese.
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