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This ricotta and Parmigiano stuffed ravioli with meat sauce comes from the Central Italian area of Marche, also called Le Marche. The normal do-it-yourself ricotta ravioli is simple to make because the filling requires no cooking.
The meat sauce is made with small items of beef as an alternative of floor beef and is critically scrumptious! In fact, you possibly can serve the ravioli with a tomato or vegetable sauce for a simply as yummy meatless meal.
Sheep or cow’s milk ricotta?
Generally known as calcioni or cargiù within the native dialect, the ravioli on this conventional recipe is normally full of sheep ricotta, which is what I used. In fact, you need to use recent cow’s milk ricotta as an alternative. It is a recipe that comes from inland Marche the place sheep and goat farming is extra predominant than dairy cow farming.
That is historically true of most of Central and Southern Italy, the place the local weather and arid mountainous landscapes make dairy cow farming troublesome. In actual fact, many native cheeses within the decrease areas of the Italian boot are produced from sheep and goat’s milk.
A ravioli recipe for household events and holidays.
In Marche, they make this conventional do-it-yourself ricotta ravioli with meat sauce most frequently for holidays and household lunches within the Spring. Apparently, that is when the sheep have essentially the most milk and the ricotta is at its most scrumptious! These days, we will purchase good sheep or cow’s ricotta all 12 months. However, I really like the truth that so many Italian dishes are primarily based on such seasonality.
Different methods to serve conventional do-it-yourself ricotta ravioli.
It’s also possible to serve your do-it-yourself ravioli with simply butter and Parmigiano, pesto, a easy tomato sauce or your favorite ragu. Nonetheless, if you’re a meat eater, I extremely suggest attempting the meat sauce on this recipe as a result of it’s actually superb. Vegetarians might want to omit or exchange the Parmigiano within the filling as Italian Parmigiano isn’t vegetarian.
Making the ravioli dough.
Like most ravioli, the dough for calcioni from Marche incorporates flour and eggs. I first discovered this recipe in a e-book I’ve of recipes from Marche. That recipe requires simply Italian ‘00’ delicate wheat flour.
Nonetheless, most different recipes on-line for a similar dish use a mix of sentimental wheat flour and laborious wheat flour (durum wheat semolina flour). I made a decision to make use of each flours in equal proportions. You should use simply the delicate wheat flour or all-purpose flour.
For each 100g of flour you will want one massive egg. Right here in Italy, we will purchase eggs with an orange yolk for making pasta! These eggs give the pasta a ravishing deep yellow color. I feel it’s higher for the flavour of the dough to make use of natural eggs however, for sure, any sort of egg is ok.
If utilizing 2 sorts of flour, it’s essential to sift them collectively after which add the eggs. I like to begin my dough in a bowl after which flip it out onto a pastry board as soon as it’s trying extra ‘dough’ like! You can additionally use a kitchen help or begin the normal approach by making a effectively of flour on a wood board, including the eggs to the center of the flour and mixing collectively utilizing your fingers, a fork or a scrapper.
As soon as the dough comes away from the edges of the bowl or kitchen mixer, knead it on a dusted pastry board till it’s delicate and pliable. Then roll it right into a ball and wrap it in plastic wrap and let it relaxation for half-hour. Within the meantime, you may make the ravioli filling.
Assembling the ravioli
Calcioni (or cargiù) are usually barely bigger than different sorts of ravioli and normally sq. or half-moon in form (Italians say mezzelune). It’s also possible to make them spherical. We made mezzelune.
After rolling the dough out utilizing a pasta machine, we reduce 15cm circles out of the dough sheets. Then positioned a beneficiant teaspoon of filling within the centre, brushed the perimeters with egg white and folded the dough over the filling to create half-moon ravioli. Lastly, we used a fork to press the perimeters, in order that they seal. Plus, it makes a pleasant sample alongside the rounded facet of the ravioli.
In whole we had 36 do-it-yourself ricotta ravioli which is an efficient portion for six individuals as they’re fairly huge. Till you’re able to prepare dinner the ravioli maintain them on a floured floor (I used baking paper). You possibly can put together these ricotta raviolis the day earlier than and maintain them in a cool dry place however not the fridge because the humidity will make them delicate and sticky.
Making the meat sauce.
The meat sauce for this do-it-yourself ricotta ravioli from Marche is a bit completely different to iconic ragu like Bolognese. There’s no floor meat in it, though you could possibly use it if you want. As an alternative, the meat is sirloin or rump steak reduce into very small items. As well as, there are beef bones cooked within the sauce for additional flavour and vitamins! In fact, these are eliminated earlier than serving.
The sauce additionally has the normal Italian soffritto components of carrots, onion and celery; peeled canned or recent tomatoes, tomato paste, recent marjoram and salt. As a result of the meat is a young reduce and in small items the sauce doesn’t want lengthy cooking. 45 minutes in whole is sufficient.
Cook dinner and serve ricotta ravioli and sauce.
As soon as your sauce is prepared, then simply boil a big pan of salted water and prepare dinner the ravioli for about 5 minutes. It’s higher to check style one earlier than serving as cooking instances might differ relying on the thickness of the dough. You’ll most likely need to do them in batches and take away them from the water with a slotted spoon. Serve your prepared ravioli with the sauce and a few extra grated parmigiano.
You possibly can freeze your ravioli for later.
As a result of 36 raviolis have been approach too many for my hubby and I, we froze some for later. To freeze them, put the ravioli on baking paper on a tray or plate within the freezer. Make certain they don’t contact one another. As soon as they’re frozen you possibly can switch the ravioli to sealed freezer luggage. Frozen ravioli must be cooked from frozen. Cooking instances will likely be longer.
Utilizing up leftovers and meal prep concepts.
Other than freezing a few of our do-it-yourself ricotta ravioli, we baked our leftover ravioli with meat sauce with some grated cheese on prime. This was such a scrumptious approach to make use of them up and meant not having to prepare dinner the subsequent day.
You can additionally put together this dish upfront, even the day earlier than, after which bake when able to serve. Alternatively, freeze the sauce and ravioli for one more day!
Let me know what you suppose.
Whichever approach you determine to serve this conventional do-it-yourself ricotta ravioli from Marche, I’m positive it will likely be a winner with family and friends.
For those who do do this recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or submit a touch upon the Pasta Venture Fb web page.
Your suggestions means lots to me!
Buon appetito!
Conventional Do-it-yourself Ricotta Ravioli with Meat Sauce Recipe from Marche
This conventional do-it-yourself ricotta ravioli is simple to make because the filling requires no cooking. The meat sauce is made with small items of beef as an alternative of floor beef and is critically scrumptious! In fact, you possibly can serve the ravioli with a tomato or vegetable sauce for a simply as yummy meatless meal.
Components
For the ravioli dough
- 150 g Italian 00 delicate wheat flour (5.5 oz)
- 150 g durum wheat semolina flour (5.5 oz) or simply delicate 300 g wheat flour or all goal flour
- 3 eggs massive + 1 egg white
For the ravioli filling
- 500 g recent ricotta (1.1lb) sheep or cow’s milk (drained)
- 1 egg
- 3-4 tbsp Parmigiano Reggiano grated or vegetarian parmesan
- 1/2 tsp freshly grated nutmeg
- 1 pinch salt
For the meat sauce
- 400 g sirloin or rump steak (14oz) reduce into small items
- 1 kg peeled recent or canned tomatoes (2.2 lb) or 690g (1.5lb) passata
- 1 onion peeled and finely chopped
- 1 carrot washed, peeled and finely chopped
- 1 celery stalk washed, peeled and finely chopped
- 1-2 beef bones
- 1 tbsp tomato focus (paste)
- recent marjoram
- salt to style
Directions
Make the ravioli dough
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Sift the two flours right into a bowl, combine collectively after which add the eggs. Utilizing your fingers combine the eggs and flour collectively till you could have a ‘dough’ which comes away from th eside of the bowl. Flip the dough out onto a dusted pastry board and knead utilizing the palms of your fingers till it’s delicate and pliable. Then roll the dough right into a ball and wrap it in plastic wrap. Let it relaxation for half-hour.
Make your ricotta ravioli
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Reduce off ¼of the dough, press it barely flat with the palm of you had after which roll it out utilizing a pasta machine or rolling pin. The dough sheets don’t should be as skinny as for tagliatelle. Simply skinny sufficient to only see you fingers by them. Reduce 15cm (6in) circles out of the dough sheets utilizing a cookie/pastry cutter.
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Then put a beneficiant teaspoon of filling within the centre of every disc, brush the perimeters with egg white and fold the dough over the filling to create half-moon ravioli. Lastly, use a fork to press the perimeters, in order that they seal. Put the prepared ravioli on a dusted tea towel or wood board. I used baking paper on a tray. Repeat with the remainder of the dough.
Make the meat sauce
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Finely chop the onion, carrot and celery, peel and chop the tomatoes if utilizing recent ones. (immerse them in boiling water after which peel and chop them). Reduce the meat into very small items.
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In a deep skillet or Dutch oven, sauté the onions, carrots and celery in olive oil. Add the bones and brown them on either side. Then add the meat and brown shortly. Add the tomatoes and tomato paste in addition to some salt and recent marjoram. Simmer the sauce coated for about 40 minutes till prepared.
Cook dinner and serve
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Put a pot of water on to boil for the ravioli. Add salt as soon as it begins to boil. Cook dinner the ravioli for about 5-6 minutes. It’s higher to check style one earlier than serving as cooking instances might differ relying on the thickness of the dough. You’ll most likely must do them in batches, so that you don’t crowd the pan and decrease the water temperature. Take away the prepared ravioli from the water with a slotted spoon so you possibly can prepare dinner one other batch in the identical water.
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Serve your do-it-yourself ricotta ravioli coated in meat sauce plus a sprinkling of Parmigiano if required.
Notes
To freeze the ravioli raw, put them on baking paper on a tray or plate within the freezer ensuring they don’t contact one another. As soon as they’re frozen you possibly can switch the ravioli to sealed freezer luggage. Frozen ravioli must be cooked from frozen. Cooking instances will apparent be longer.
If in case you have leftover ravioli and sauce you possibly can bake the subsequent day with a sprinkling of Parmigiano on prime.
Meal prep thought. Freeze the sauce and raw ravioli individually for as much as 1 month. Defrost the sauce earlier than reheating however prepare dinner the ravioli from frozen.
Different do-it-yourself ravioli recipes to attempt.
- Sardinian Ricotta Ravioli with Saffron and Lemon.
- Baked fish ravioli from Liguria
- Potato and mint ravioli from Liguria
- Baked ravioli from Marche
- Pansotti with walnut sauce
Pin this scrumptious ravioli recipe for later!
If you’re eager about studying how one can make different do-it-yourself pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of one in every of my pasta recipe cookbooks or checkout some really useful pasta making instruments? All nice prezzies for pasta lovers!
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