Raviolis

We all probably grew up eating canned ravioli and sauce, and as kids it was delicious but for some reason, they don’t taste the same as they did when I was a kid. It could be they changed their recipe over the years, or as I stared making more homemade meals it became less appealing. So, after I learned how to make homemade pasta, ravioli was one of the first things on my list to make! So, we got a ravioli maker for our kitchen aid off of amazon and got to work. They came out so amazing and extremely worth it! I do recommend practicing making your pasta dough and spaghetti and cooking it first, but if you wanna wing it, do it!!

(also remember that you can top these raviolis with any topping of your choice as well doesn’t have to be just red sauce)

Ingredients:

-3 cups of flour and 6 eggs (for pasta dough)

-2lbs ground beef (can substitute with any ground meat of your choice)

-16oz of ricotta cheese

-32oz of pasta sauce

-1 pepper

-1 onion

-1 tbsp garlic powder

-1 tbsp onion powder

½ tbsp Italian seasoning

(you can use any seasoning of your choice)

Directions:

-Mix your pasta dough by placing your flour rate on the counter or in a bowl and make a well in the center. then crack your eggs into the well mix with fingers or a fork and start folding the flour into the egg and then knead till everything is mixed well and form a ball. Cover in plastic wrap or cover the bowl with a towel and let rest while you are working on the next step.

-Heat your skillet and lightly coat with oil, then add your ground beef to the skillet and cook on low/medium heat till ground beef is cooked through then take off heat and add your ricotta cheese and mix well and set aside

-grab your pasta dough you set aside and cut into 4 small sections and run thorough your pasta roller attachment till you have 4 long sheets

-After your sheets are made you want to put them onto your ravioli attachment without the fill guard, making sure the middle of your sheet is placed first then put your fill guard back on and spoon some of your ricotta and beef mix into the pasta and rotate the handle to fill and crimp the ravioli and add more filling as needed to the hopper till sheet is done then repeat with remaining three sheets (whatever is left for mixture you can save or add to your sauce, I like to throw it rate into my sauce)

-After your done making your sheets get a large pot and fill ¾ and heat to a boil

-While that is heating you can cut your ravioli squares out, lightly dust with flour if stacking or use parchment paper to separate so they don’t stick to each other

once water is to a boil add your raviolis to the pot and cook for about 5 min then strain and leave ravioli in strainer

-In that same pot you cooked your pasta in add your chopped pepper and onion and cover and heat till start to brown, then add your sauce and any of the left-over beef and ricotta and heat on low/medium till warm

-Once heated through add your cooked ravioli and continue to heat on low for another 5 to 10 min then shut burner off and you can serve as is or top with mozzarella or parmesan and cover till melted then serve and enjoy!