Ravioli w/ Meat Sauce
Ravioli w/ Meat Sauce

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ravioli w/ meat sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ravioli w/ Meat Sauce is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Ravioli w/ Meat Sauce is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have ravioli w/ meat sauce using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ravioli w/ Meat Sauce:
  1. Get Ravioli Dough
  2. Get 3 Cups Flour
  3. Get 5 Eggs
  4. Take Pinch salt
  5. Make ready Filling & Sauce
  6. Make ready 1.25 Lbs. Ground Beef
  7. Make ready 1.25 Lbs Ground Pork
  8. Make ready 1 Onion
  9. Prepare 3 Scallions
  10. Prepare 3 Mushrooms
  11. Take 3 Cloves Garlic
  12. Take 2 jalapeños
  13. Get 1 Can Crushed Tomatoes
  14. Get 1/2 Jar Pasta Sauce
  15. Prepare Worcestershire Sauce
  16. Take 5 Sun-dried Tomatoes
  17. Take Seasonings
  18. Make ready Italian Seasonings
  19. Take Oregano
  20. Take Paprika
  21. Make ready Garlic Powder
  22. Get Onion Powder
  23. Get Black Pepper
  24. Prepare Salt
  25. Prepare Parsley Flakes (Garnish)
Instructions to make Ravioli w/ Meat Sauce:
  1. Make dough by making a well in the middle of the flour. Place the eggs in the well and stir. Gradually pull in flour until you get a dough. Knead dough and wrap in plastic. Allow it to rest for 45-60 minutes.
  2. Prep veggies and season meat.
  3. Half way through cooking the ground meats, add in the jalapeños and half of the diced mushrooms. Cook until meat is done. Remove with slotted spoon and reserve. (Do not clean pan)
  4. Add onion and garlic into pan with the drippings from the meat. Cook for a couple minutes. Add in the tomato sauce, crushed tomatoes and sun-dried tomatoes. Season sauce and add in a few shakes of Worcestershire sauce. Cover and simmer on low heat.
  5. Divide dough into quarters. Flour ravioli pan and place filling into depressions. I found that by rolling the dough thin, I can fill and seal the ravioli with one sheet of dough. Return any unused meat to the sauce. Keep on low heat and stir occasionally.
  6. Using a rolling pin, roll over the ravioli plate to free them. Place on a sheet to dry for 20 minutes or so. Save scrap dough. You can cut them into extra noodles). Boil ravioli about 4 minutes. Ladle a couple scoops of pasta water into the sauce to thin it out.
  7. Serve. I topped mine with shredded cheddar and made some garlic cheese bread.

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