This bread is AMAZING. I could eat it with anything but it goes really well with the ravioli recipe I just posted. A bonus to making fresh bread is it makes your house smell like heaven.
This recipe is for a bread machine that makes 1 1/2 lb loaves (12 slices)
Ingredients:
1 cp plus 2 Tblsp of water
2 Tbls butter, softened
3 cps flour for bread making (NOT all purpose flour)
2 Tblsp dry milk
1 envelope dry italian dressing mix
3 Tblsp sugar
2 1/4 tsp bread machine yeast
Directions:
1. Add all ingredients in order listed (make sure the yeast does not touch the liquid)
2. Select basic/white cycle with medium or light crust. Let it cook, and cool. Then pig out!
Saturday, July 9, 2011
Beef Ravioli with Butter Cream Sauce
The only ravioli I have ever had was out of a can and it was disgusting, thus I have never tried it again. This recipe is definitely much better than anything out of a can and I really like it. I should warn you it takes a long time to make, especially if you're a pasta newbie, like me. It took me about 2 hours to make this completely. It is not that hard to make so do not be scared. Enjoy.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Subscribe to:
Posts (Atom)