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:
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