Photo: Ravioli Recipe
Ingredients
- 1/4 recipe Alton Brown's Meatloaf, recipe follows
- 1 tablespoon balsamic vinegar
- 3 tablespoons grated Parmesan
- 1/2 teaspoon dry oregano
- Fresh pasta dough, recipe follows
- 1 egg mixed with 1 teaspoon water (eggwash)
For the browned butter for 10 raviolis:
- 2 tablespoons butter
- 1 tablespoon sliced sage
Directions
In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
Using the fresh pasta recipe, roll out your dough either by hand or by machine.
After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.
In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.
Good Eats Meat Loaf:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground sirloin
- 18 ounces ground chuck
- 1 1/2 teaspoons kosher salt
- 1 egg
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Fresh Pasta:
- 3 cups all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 18 reviews
By hypno
clear lake, Ia
on July 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe is great, but I'm loookig for a recipe where the filling is rolled in a flour mixture instead of pasta. It was on t.v. a while back, but I don't remember who was making it.
By dearsmileyjoe_1...
Portland, 77
on January 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
to get to this recipe i first made alton brown's chili powder (five stars, and alton brown's garlic croutons (five stars to make alton brown's meatloaf recipe (five stars, to make alton brown's ravioli!!! when the ravioli came out at least okay, needless to say, it was deeply satisfying!
mine looked nowhere near as nice as ab's, but they tasted really good. i didn't use the ironing board, but i think it might be worth the extra trouble next time. those little clamps that come with the pasta rollers really are frustrating. i'd also try hand rolling them like on the episode with the tortellinis. i really want to make pierogis.
i'm only giving it a four because the dough recipe left me with more questions than answers, as other here have mentioned. yes, he covers it in the show, but i am less into the "antiquated" mixing technique, than i would be into a more scientific approach, i.e. this is exactly how much flour it takes. it seemed like yes more egg mixture would do the trick. my machine was a little different, but my pasta sheet was nowhere near as big or shiny. i shall read more recipes before trying again.
overall not too hard, a little messy though, but very delicious. one other thing i would say is, don't let the fact that you don't have meat loaf mixture stop you from making raviolis, go ahead and stuff whatever you have in there. potential refrigerator velcro!
By Chef #1518982
APO
on October 16, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I only made the pasta part of this (since I wanted mushroom ravioli and it was wonderful. It was my first time making pasta, and it turned out awesome! I did a test run to make sure I had rolled the dough to the right thickness, and my 2 year gobbled it up and wanted more! After reading the previous reviews, I went light on the flour and generous with the oil to make sure there was enough liquid, but it wasn't even a problem. Alton Brown just really knows his ingredients.
Thanks!
Read all 18 reviews