Extraordinary Entree: Ravioli Filling, Baked Ravioli Part 1

Part 1 of this 2 Part series is the filling only.  Part 2 is my preparation of this dish using wonton wrappers. This recipe fills about 200 raviolis if you use a teaspoon in the ravioli.  Now I'm no pasta maker, so I used wonton wrappers for my ravioli. If you've got a recipe for the pasta, then please share it with us here!


MEAT SAUCE:
1 diced onion
2 stalks celery
5 baby carrots, grated
2 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 pound ground mild Italian style sausage
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/4 cups chicken broth
1 teaspoon oregano
1 Bay leaf
salt and pepper to taste
2 yolks

PARSLEY PARMESAN CHEESE SAUCE - See Alfredo sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half and half
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese

MARINARA SAUCES:
1 (16 ounce) jar high quality marinara sauceOR
TRY THIS HOMEMADE RECIPE


Directions

GROUND MEAT MIXTURE:
Heat the olive oil in a deep skillet. Add onion, celery, carrot, and garlic and cook over medium heat until softened.

Season meat with oregano, garlic powder and onion powder and mix by hand. Add meat to the skillet.  Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.  Stir in broth. Add bay leaf, salt, and pepper.

Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool


PARMESAN CHEESE SAUCE:
Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese. 


Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the Parmesan Cheese sauce. Set aside to cool. Place 1/3 of the cooled meat sauce into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. 
Repeat with remaining mixture until all filling ingredients are processed. 


You can do the filling in advance and freeze for up to 3 days or refrigerate for 1 day.  Now, how did I put this together into the baked ravioli dish below? Part 2 coming soon...