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


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

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