FOR GOURMET DINNER GROUP

MALFATTI IN A SPICE MEAT SAUCE by CHEF DAN:






RAVIOLI: makes 20 (MALFATTI (means not well made)



1 pound ground sirloin, pork or turkey

1-1/2 cups cooked chopped spinach

1-1/2- cups ricotta cheese

4 tablespoons Parmesan cheese

1 egg beaten

1 teaspoon Italian seasoning

1 teaspoon dried rosemary

Flour

Salt and pepper



TOMATO SAUCE



1 pound ground sirloin, pork or turkey

1 (16oz) can tomato sauce

2 garlic cloves, crushed

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon chili powder

1/2- cup dry red wine

1 tablespoon black truffle oil

Salt and pepper







FOR THE RAVIOLA:



1. Combine all ingredients in a large bowl and mix well.

2. Add 1 cup flour to a plate and start forming small balls with the meat/ricotta mixture.

3. The size of large walnut.

4. Here you need to play with the flour, try getting a soft mixture, not to sticky, but not too thick.

The dough needs to stick to your fingers a little bit, coat them well with flour.

5. In half-a-gallon of rapidly boiling water carefully add the ravioli in batches, 10 at a time.

6. When ravioli come out at the surface, remove them and drain, proceed to second batch.

7. Set aside in a strainer.



TOMATO SAUCE:



1. Make sauce by browning the meat in a skillet over medium-heat, cook 5-7 minutes.

2. To the cooked meat add all tomato sauce ingredients, reduce heat and simmer for 15-20 minutes.

3. Add ravioli and simmer for about 12 minutes until everything cooked trough.

4. Sprinkle the top with parmesan cheese and black truffle oil.



ENLOY DAN: