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RAV-ear-IOLI (Meat Ravioli Ears) Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes plus 1 hour dough rest
  • Yield: 4 to 4.4 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

The RAV-ear-IOLI is a creative and fun twist on traditional ravioli, shaped like human ears and filled with a savory meat mixture. This recipe combines tender homemade pasta dough with a flavorful blend of ground beef, cheeses, and herbs, simmered to perfection and served with a vibrant tomato sauce that adds a rich, ‘bloody’ visual effect, making it perfect for themed dinners or a unique culinary adventure.

Ingredients

Dough

  • 1 cup all-purpose flour
  • 1 whole egg
  • 3 egg yolks
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Egg whites (for egg wash)

Filling

  • ¼ pound ground beef
  • ¼ cup finely grated parmesan, romano, or asiago cheese (or an Italian blend)
  • 2 tablespoons ricotta cheese
  • 1 egg
  • 1 tablespoon finely chopped parsley
  • 1 clove garlic, minced

Tools

  • Egg-shaped cookie cutter (about 2-¾” x 2”)
  • Rolling pin
  • Piping bag
  • Spider strainer
  • Large cutting board

Instructions

  1. Prepare the Dough: Combine the flour, whole egg, egg yolks, olive oil, and salt in a food processor. Mix until the dough is combined and starts to come together.
  2. Knead the Dough: Turn the dough out onto a large, unfloured surface and knead it thoroughly for about 10 minutes until smooth and elastic.
  3. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 1 hour to relax the gluten.
  4. Prepare the Meat Filling: In a bowl, mix together the ground beef, finely grated cheese, ricotta cheese, egg, chopped parsley, and minced garlic until well combined.
  5. Fill the Piping Bag: Transfer the meat filling into a piping bag for easy and precise filling application.
  6. Roll Out the Dough: On a lightly floured surface, roll the rested dough as thin as possible, aiming for about 1 mm thickness to achieve delicate ravioli.
  7. Cut Dough Shapes: Using an egg-shaped cookie cutter roughly 2-¾” by 2”, cut out shapes from the rolled dough for the ravioli.
  8. Apply Egg Wash: Lightly brush the dough pieces with egg whites to help seal the ravioli.
  9. Pipe the Filling: Pipe the meat filling onto one dough piece in a curved “J” shape, mimicking the ear’s inner folds.
  10. Seal the Ravioli: Place another dough piece over the filling, pressing firmly around the edges to seal the ravioli completely.
  11. Shape the Ears: Pinch and fold the dough to create ear-like features such as the tragus and helix, giving the ravioli a realistic ear shape.
  12. Simmer the Ravioli: Gently simmer the shaped ravioli in salted boiling water for 8 to 10 minutes, until the pasta is tender and the filling is fully cooked through.
  13. Drain the Ravioli: Use a spider strainer to carefully remove the ravioli from the water and drain well.
  14. Serve: Plate the ear-shaped ravioli and serve with tomato sauce to create a striking “bloody” effect, enhancing the visual appeal and flavor.

Notes

  • Resting the dough is essential for easier rolling and better texture.
  • Rolling the dough extremely thin ensures delicate, authentic ravioli without being tough.
  • Be gentle when shaping to avoid tearing the dough.
  • The tomato sauce not only adds flavor but also enhances the thematic presentation of the dish.
  • You can prepare the ravioli ahead and freeze them uncooked; cook from frozen by adding additional simmering time.

Find it online: https://slsrecipes.com/rav-ear-ioli-meat-ravioli-ears-recipe/