Text 11992, 83 rader
Skriven 2014-04-10 00:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Meat me in St. Louis 472
================================
Thanks for the recs. Did you get my followup e-mail?

The Q places I got other recommendations for, in addition
to Pappy's and Bogarts, are Hendrick's and Sugarfire.

 ML> Though the only fried ravioli I can recall tasting were
 ML> of this cheese variety, I'd be more okay with meat ones,
 ML> which I understand are available at some of the restaurants.
 DD> All of the Guinea places I listed are supposed to have meat ravioli as
 DD> well as the cheese.

I guess other parts of the world aren't so enlightened,
because the cheese ones dominate. I'm looking forward
to St. Louis.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Ravioli
 Categories: Italian, Kooknet, Cyberealm
      Yield: 4 servings

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Ground beef
      1 ea Small onion, minced
      1 ea Garlic clove, minced
    1/4 c  Minced parsley
      2 tb Grated Parmesan cheese
           Salt
      1 ea Egg
           Water

MMMMM------------------------PASTA DOUGH-----------------------------
  2 1/4 c  Flour
      2 ea Eggs
    1/4 c  Water
      1 tb Olive or Salad oil
      1 ts Salt

MMMMM-----------------------MARINARA SAUCE----------------------------
      2 tb Olive or salad oil
      1 ea Small onion, chopped
      1 ea Garlic clove, minced
      1 tb Sugar
      2 ts Basil
      1 ts Salt
     16 oz Can Tomatoes
      6 oz Can Tomato Paste

  FILLING:  In 10-inch skillet over medium-high heat, cook beef, onion,
  and garlic until all pan juices evaporate, onion is tender, and meat
  is browned.  Remove skillet from heat; stir in parsley, cheese, and
  1/2 ts salt, then egg.  Cover and refrigerate groundbeef filling.
  PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining
  ingredients to make a stiff dough.  On well-floured surface, knead
  dough until smooth and not sticky, about 20 times.  Cover dough with
  plastic wrap and let rest 30 minutes for easier rolling.  Cut dough
  into 4 pieces.
   On floured surface with floured rolling pin, roll 1 piece into 12"
  by 8" rectangle.  With dull edge of knife, lightly mark dough into
  twentyfour 2-inch squares.  Place a scant teaspoon of groundbeef
  filling in center of each square.  Roll second piece of dough into
  12" by 8" rectangle; place over filling. Press around filling and
  along edges. With cutter or knife, cut into 24 ravioli; place in
  single layer on floured, clean cloth towel. Repeat with remaining
  dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan
  over high heat, heat 6 quarts water and 2 teaspoons salt to boiling.
  Add ravioli, stirring gently to separate pieces so they do not stick
  together; heat to boiling. Reduce heat to medium; cook until tender
  but firm. About 5 minutes.  Drain ravioli; serve with Marinara sauce.
  MARINARA SAUCE:  In 2 quart saucepan over medium-low heat, in hot
  oil, cook onion and garlic until tender.  Stir in sugar, basil, salt,
  tomatoes with their liquid, and tomato paste; heat mixture to
  boiling, stirring to break up tomatoes.  Reduce heat to low; cover
  saucepan and simmer 20 minutes to blend flavors, stirring
  occasionally.

  Source: Unknown

MMMMM

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