Extraordinary Entree: Ravioli Pasta; Baked Ravioli Part 2

Part 2 of this 2 Part series is a combination of tips of found on the back of my wonton wrapper package and Youtube.   How did we learn to do stuff before Youtube?  Oh yeah...family members and school!  Well, absent a desire to go to culinary school and Italian heritage, I'm glad I could rely on the internet for a clue on how to finish my dish.  I've included in pitfalls to avoid and that fell head first into!

Again, if you've got a recipe for the pasta, then please share it with us here!

So LET'S GET COOKING!

Directions

1.  Flour a landing surface for the pre-boiled but finished ravioli. I like to use a baking try, but not the one that I'll be using to bake the ravioli.

2.  Lightly flour your work surface so that your wontons wrappers don't stick to the surface.  Layout two rows of wonton wrappers on the floured surface.

3.  Cut the wonton wrappers into rounded shapes.  I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.

4.  Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper.  I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed.  Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.

5.  Moisten the outer edge of the wonton wrapper with hot water.

6.  Leave a thick border around the Ravioli Filling.

7.  You can either place a second wonton wrapper on top or gently folder the filled  wonton wrapper in half.  I've successfully done both. The folding half method allows you to make more.

8.  Seal the edges gently but tightly working your way from the center out. Use a fork to help seal the edges. Press out any air pockets with your fingers by pushing down around the thick border.

9.  Gently place ravioli in simmering salted water for 4-5 mins or until they float to the top.

10.  Estimate 5-7 ravioli per person for one serving.

11.  Preheat oven to 400 degrees F.

12.  Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce.  Ladle the remaining marinara sauce on one side of the ravioli.  Sprinkle with Parmesan cheese. 


13.  Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

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...