Description
The RAV-ear-IOLI, or Meat Ravioli Ears, offers a spooky yet delightful twist on traditional ravioli. Perfect for Halloween, these ravioli are shaped like ears and served on a “bloody” tomato sauce bed. This creative dish combines savory meat filling with a fun and eerie presentation.
Ingredients
Scale
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
Instructions
- Prepare the Dough:
- Combine the flour, whole egg, egg yolks, olive oil, and salt in a food processor. Mix until combined.
- Turn the dough out onto a large, unfloured surface and knead for 10 minutes until smooth.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 1 hour.
- Make the Meat Filling:
- Mix the ground beef, cheeses, egg, parsley, and garlic in a bowl until well combined.
- Transfer the filling into a piping bag and set aside.
- Roll the Dough:
- Roll the dough as thin as possible on a lightly floured surface until it is about 1 mm thick.
- Cut out egg shapes using your cookie cutter.
- 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 like the tragus and helix fold.
- Simmer the Ravioli Ears:
- Simmer the shaped ravioli in salted water for 8-10 minutes until tender and the filling is cooked.
- Use a spider strainer to remove the ravioli from the water.
- Serve:
- Serve the ear-shaped ravioli on a plate with tomato sauce to mimic a “bloody” effect.
Notes
- Storage: Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pan or microwave. For best results, reheat slowly to avoid overcooking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: italian
Nutrition
- Serving Size: 1 ravioli ear
- Calories: 320
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 58 mg