The RAV-ear-IOLI (Meat Ravioli Ears) Recipe

Introduction:

Celebrate Halloween with a dish that’s both creepy and delicious: The RAV-ear-IOLI! These ravioli, shaped like ears and served with a “bloody” tomato sauce, add a fun and spooky twist to your Halloween dinner. Perfect for impressing guests or entertaining the family, this dish combines playful presentation with savory flavors.

Ingredients

For the Dough:

• 1 cup all-purpose flour
• 1 whole egg + 3 egg yolks
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Egg whites (for egg wash)

For the Meat Filling:

• ¼ pound ground beef
• ¼ cup finely grated parmesan, romano, or asiago cheese (or an Italian blend)
• 2 tablespoons ricotta cheese
• 1 egg
• 1 tablespoon finely chopped parsley
• 1 clove garlic, minced

Special Supplies:

• Egg-shaped cookie cutter (about 2-¾” x 2”)
• Rolling pin
• Piping bag
• Spider strainer
• Large cutting board

Directions

1. Prepare the Dough:
   • Combine the flour, whole egg, egg yolks, olive oil, and salt in a food processor. Mix until well combined.
   • Turn the dough out onto a large, unfloured surface and knead for about 10 minutes until smooth and elastic.
   • Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 1 hour.
2. Make the Meat Filling:
   • In a bowl, mix the ground beef, grated cheese, ricotta cheese, egg, parsley, and minced garlic until well combined and paste-like.
   • Transfer the filling into a piping bag and set aside.
3. Roll the Dough:
   • Roll the dough as thin as possible on a lightly floured surface until it is about 1 mm thick.
   • Use the egg-shaped cookie cutter to cut out shapes from the rolled dough.
4. Pipe and Shape the Ears:
   • Brush the dough pieces with egg wash.
   • Pipe the meat filling in a curved “J” shape onto one piece of dough.
   • Cover with another piece of dough, pressing down firmly to seal.
   • Shape the ravioli into ear-like forms by pinching the dough to create features such as the tragus and helix fold. Refer to pictures for guidance on shaping.
5. Simmer the Ravioli Ears:
   • Simmer the shaped ravioli in salted water for 8-10 minutes, or until the pasta is tender and the filling is cooked.
   • Use a spider strainer to remove the ravioli from the water.
6. Serve:
   • Serve the ear-shaped ravioli on a plate with tomato sauce to create a “bloody” effect.

Servings and Timing

• Servings: 4
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 40 minutes (including dough resting time)

Variations

• Vegetarian Filling: Replace the ground beef with a mixture of sautéed mushrooms, spinach, and ricotta cheese for a vegetarian option.
• Spicy Ravioli: Add a pinch of red pepper flakes to the meat filling for a spicy kick.
• Sauce Variations: Serve with different sauces like Alfredo or pesto for a non-Halloween twist.

Storage/Reheating

• Storage: Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan over low heat or in the microwave until warmed through. For best results, reheat gently to avoid overcooking.

10 FAQs

1. Can I make the dough ahead of time?
   • Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. Allow it to come to room temperature before rolling.
2. What if I don’t have an egg-shaped cookie cutter?
   • You can use a round cookie cutter or freehand the shapes with a knife. Just ensure they are roughly the same size for even cooking.
3. Can I freeze the ravioli before cooking?
   • Yes, you can freeze the uncooked ravioli. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to the cooking time.
4. How do I know when the ravioli are cooked?
   • The ravioli are done when the pasta is tender and the filling is hot. The dough should be firm and not doughy.
5. Can I use store-bought ravioli dough?
   • Yes, you can use store-bought dough to save time. Roll it out and proceed with the filling and shaping as directed.
6. What other fillings could I use?
   • Try different fillings like cheese and spinach, sausage and peppers, or even a blend of roasted vegetables.
7. How do I make sure the ravioli don’t burst during cooking?
   • Ensure the edges are sealed well and that there are no air pockets in the ravioli. Press down firmly around the edges before cooking.
8. Can I make this dish vegetarian?
   • Yes, use a vegetarian filling such as a mixture of vegetables and cheese.
9. What if I don’t have a spider strainer?
   • You can use a slotted spoon or a regular strainer to remove the ravioli from the boiling water.
10. Can I serve these with other sauces besides tomato?
    • Absolutely! These ravioli can be served with various sauces such as Alfredo, pesto, or even a simple butter and sage sauce.

Conclusion

The RAV-ear-IOLI is a wonderfully eerie and delicious addition to your Halloween festivities. With their creepy ear shapes and savory meat filling, these ravioli are not only fun to make but also a treat for the taste buds. Whether you’re hosting a spooky party or simply looking to add a bit of Halloween flair to your dinner, these ravioli are sure to be a hit. Enjoy the playful presentation and tasty flavors!

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