Beef Ravioli with Fresh Tomato Sauce-Mì Trứng Bọc Thịt Bò Kiểu Ý

Vietnamese food

Let’s make Ravioli (filled pasta) with Beef filling & tomato sauce from scratch
 It will be in time for National Pasta Month. 
I  destructed a classic Ragù bolognese sauce  in two parts: the dry ingredients go inside and tomato sauce outside.  Therefore no need to taste and tell- these are delicious.  They can be frozen up to a month in freezer and need less than 10 minutes to cook to the softness as you like.  Will you make a big batch? Thick Wonton wrappers/Nasoya brand(only Walmart has it  ) is time saving and less messy for making pasta dough.  A simple meat filling ravioli without veggie is taught by chef Pasqual here.  For vegan Ravioli, check out the pumpkin ravioli.

Fresh Pasta Dough
1.5 cup all purpose flour
1.5 cup semolina/ this make ravioli tender but can be replaced by  all purpose flour
4 eggs, slightly beaten
1/2 tsp salt 
1 Tbs olive oil 
A stand electric mixer with pasta rollers,or food processor, or just your hands and a rolling pin.
A cookie or biscuit cutter 2 in. or larger to make round ravioli, or a small knife/pastry cutter for square ones.

With the KitchenAid mixer
Put flours into a mixer bowl, add eggs, olive oil &salt. Beat with a flat/paddle beater at #2 speed for 30 seconds.  Check with your finger if the dough can form a moist mass, if too dry sprinkle more water 1 Tbs at a time, if too wet add more flour,. Change to the dough hook, knead 2  minutes at #2 speed. Remove the dough and knead by hand on a lightly floured surface. Use your palm push the dough out, and fold it back toward you, turn 45 o then push out, pull back again in 1-2 minutes and form it into a ball.  The dough should be tacky but not stick into you hands, covered with plastic wrap for at least 20 minutes.  This dough can stay a couple hours at room temperature, only start to roll  it out when you ready to assemble the ravioli. I never leave the fresh dough overnight but per a famous chef it can be.
 Cut the dough into 4-6 pieces. .  Take 1 small piece out, cover the rest.  Lightly floured surface to lay the dough:  counter, baking tray.  Feeding the dough through #1 setting of pasta roller and at #2 pr 4 speed,.  Fold it into 2 or 3 (like a letter) and feed the dough through the roller again.  Repeat a few times until the dough smooth and pliable, lightly floured the dough if it becomes sticky .  Increase roller setting and feed the dough through 2 times for each setting without folding until achieve the thickness.  I like to go to #7. 
Some authors use egg yolk instead of whole eggs to make the dough richer.
Dough tip from Food & Wine magazine –
Always err on the side of making ravioli dough a little bit sticky,” Domenica Marchetti says. “You can sprinkle on more flour as you roll it out.”
With food precessor technique, check the link here for America test kitchen 
2 cups all purpose flour
3 whole egg, lightly beaten

By hand technique, check here. for the master Mario Balati.
3.5 cups all purpose flour
4 eggs
Beef filling:
1  Tbs olive oil
2-3 oz pancetta or unsmoked salted bacon (optional), finely chopped
1 Tbs butter (omit if use pancetta)
3/4 lb ground beef or mixed ground pork&beef
1-2 large egg
1/4 cup grated Parmigiano-Reggiano cheese and more for serving
1 small yellow onion coarsely chopped
2 celery ribs, finely chopped
1 medium carrot, finely chopped.
1/4 cup dry white or red wine
1/4 cup whole milk
2-4 Tbs bread crumb
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried flake red pepper

Heating oil, butter, or pancetta (if use)  in a large saute pan,  add onion over medium high heat.  Stir until fragrant and light brown, add carrot and celery.  Turn the heat down to medium and stir until soft, add beef, use the back of spoon or spatula to break up the beef.  Add salt, peppers, stir occasionally until most the liquid evaporated and the meat start browning. Adjust the heat to simmering on medium low or low, uncovered.  Add wine and cook a few minutes until absorbed into the meat and veggie. Add milk, and stir until milk is absorbed too.  Remove from heat, let it cool down.

Put it into food processor, pulse a few times, add eggs and bread crumbs.If using 1 egg, need 0-2 Tbs of bread crumbs, if use 2 eggs, need 2-4 Tbs bread crumbs.  Use less or no bread crumbs make the filling softer. Pulse a few more times just enough for everything incorporated but not puree, refrigerate for one hours or overnight.

Tomato sauce
4 garlic cloves, thinly sliced
2 Tbs olive oil
1.5 lb ripe tomato, peeled or not
A handful of basil or flat leaves parley,

1/4 tsp salt  and more to taste

3/4 to 1 tsp  Sugar (optional)

3/4 to 1 tsp fish sauce (optional)
1/4 tsp dried flaked red pepper (optional)
1/8 tsp ground black pepper
Cut tomato in half, remove seeds.  Remove  white hard cores and brown spots at  bottoms Then cut each half into 4-6 pieces if use unpeeled tomato (easier to fish  large pieces of skin out later)or coarsely chopped peeled tomato.  Heat oil and garlic on medium high heat, stir until fragrant.  Add tomato,turn down the heat to  medium low  or low to simmer.  Remove tomato skin if use unpeeled tomato.  Stir occasionally, season with 3/4 tsp fish sauce, 1/4 tsp salt and peppers, 1/2 basil or parley/thinly sliced.  Simmer uncover until forming a light sauce about 7 minutes. Taste and adjust seasoning with sugar to tame the acidity of tomato if needed and salt or fish sauce.  Famous chef can use fish sauce and sugar so you can try if you brave enough. If you do not want to use fish sauce, increase salt to taste.  This sauce can be made in advance and frozen well too.

Assemble Ravioli
Lightly sprinkle flour, or cornmeal or semolina on 1-2 rimmed baking pans and cut a few pieces of parchment papers or thick plastic sheets smaller size than the pan.

Roll the pasta dough thinly as your preferred.  I rolled to the thinnest setting #8 and ravioli still holding well after cooking.  Cut into trips 4.5 in. wide(if use 2 in round or square cutter).  Put them separated on prepare pan and between parchment paper, covered with a kitchen towel or plastic  Save the scrap and cut in to small trips, dry and use in soup or broth.  .

Put 1 trip of pasta on light floured surface with the long side facing you.  Fold the sheet in halves and mark  with a pointed knife to made squares.  Open it up.  Put 2 tsp filling in the center of each square at one side. May put filling in a pastry bag or a small bag and pipe it out.  Dip a finger into a bowl of water and wet around the filling.  Put another side on top, press and smooth the dough around filling toward edges.  Make sure air is pressed out.  Pick them up is easier for sealing edges.  Cut into rounds or squares.  Adjust the filling amount to fit into the dough, and repeat with the remaining dough and filling.

Separate them on lightly floured (cornmeal and semolina or all purpose flour) surfaces or parchment/plastic layers.  You can cook them now or freeze them for later.  Put ravioli trays in the freeze for 1 hour or more, until frozen then put them in air tight containers or plastic bags.  Take them out and cook without thawing.

In a large/ or small pot of rolling boiling salted water(about 1 tsp/1 quart)-depending how many ravioli you want to cook.  Add ravioli in, stirring gentle to prevent they stuck at the bottom.  When the water back to boiling again, turn the heat down to gentle boil which help ravioli skin intact.  Cook about 3 minutes for fresh ravioli and a few more minutes for the frozen ones.  When the ravioli is floating, they’re s usually cooked.  Testing by biting a tiny piece of the dough and the filling (if use frozen ravioli), if you want softer, simmer a few more minutes.

 Use a slotted spoon, transfer ravioli to a platter and serve with warm tomato sauce, grated cheese and remaining of basil or parley/thinly sliced.  

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