Friday, September 7, 2007

Ravioli

I am going to try this Ravioli later today. I am going to use ground bison meat, it has been on sale this week at Fairway Market. I will also make a few filled with shrimp, for myself as Sheila is not a fan of seafood.

MEAT FILLING FOR RAVIOLI
In a skillet over medium heat, put: 1/2 lb. ground beef 1/3 c. minced onion 1 to 2 cloves garlic, minced

Cook until meat is browned. Remove from heat; stir in 2 beaten eggs, 1/4 cup minced parsley, and 2 tablespoons grated Parmesan cheese. Drain to fill pasta.

To cook ravioli, prepare pasta dough and fill with meat filling. In a large saucepot, boil 6 quarts water with 1 tablespoon oil. Gently add pasta with slotted spoon, stir gently so they don't stick. Bring to boil; reduce heat to medium low. Cook for 10 minutes or until pasta is tender but firm. Remove with slotted spoon to heated platter. Serve with heated sauce either homemade or canned. Sprinkle with Parmesan cheese. Makes 4 main dish servings.

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