Ingredients
- 1/4 recipe Alton Brown's Meatloaf, recipe follows
- 1 tablespoon balsamic vinegar
- 3 tablespoons grated Parmesan
- 1/2 teaspoon dry oregano
- Fresh pasta dough, recipe follows
- 1 egg combined with 1 teaspoon water (eggwash)
- For that browned butter for 10 raviolis:
- two tablespoons butter
- 1 tablespoon sliced sage
- Good Eats Meat Loaf:
- 6 ounces garlic clove-flavored croutons
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper cayenne
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and damaged
- 3 whole cloves garlic clove
- 1/2 red bell pepper
- 18 ounces ground sirloin
- 18 ounces ground chuck
- 1 1/2 teaspoons kosher salt
- 1 egg
- Fresh Pasta:
- 3 cups all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon essential olive oil
- 1/2 teaspoon salt
Directions
For that browned butter for 10 raviolis:
While using fresh pasta recipe, unveil your dough either by hands or by machine.
Once you have folded the pasta out into sheets, cut the sheet into a level quantity of squares. Utilizing a teaspoon fill the middle of half using the filling. Brush round the filling using the egg wash and put the rest of the squares on the top. Press lower round the seal to push out any air bubbles.
In two a gallon of quickly boiling salted water add some ravioli in batches. Remove to some strainer .
Inside a separate pan over medium heat put the butter until it simply begins to brown. Add in 10 ravioli until coated. Sprinkle within the sage and toss again to evenly distribute.
Good Eats Meat Loaf :
Inside a mixer bowl, combine croutons, pepper, red pepper cayenne, chili powder. and thyme. Pulse before the mixture is of the fine texture. Place this mix right into a large bowl. Combine the onion, carrot. garlic clove, and red pepper within the mixer bowl. Pulse before the mixture is finely chopped, although not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck using the bread crumb mixture. Season the meat mixture using the kosher salt. Add some egg and mix completely, but avoid squeezing the meat.
Fresh Pasta:
By Hands: On the clean surface create a well using the flour. Inside a calculating cup mix the eggs, water and oil and salt. Pour the wet mixture gradually in to the flour and blend together with your 2 fingers until all the wet is incorporated. Don't pressure the dough to consider all the flour. If you are planning to utilize a pasta machine to unveil the dough you might at this time make up the dough right into a disk and canopy with plastic wrap. Devote the refrigerator for one hour to relax. Should you likely to roll this by hands you need to knead the dough on the floured work surface for eight to ten minutes.
By Mixer:
Within the bowl of the mixer combine the flour and salt and pulse two to three occasions. Inside a liquid calculating cup whisk the eggs, water and oil. While pulsing the device pour this mix inside a continuous stream and continue running the device before the dough starts to pull from the sides from the bowl. Follow directions above for hands moving or machine.
Yield: four to six servings
Preparation time: a few minutes
Cooking: three to five minutes in boiling water
Easy Preparation: easy