Get ready to dive into a pasta adventure with a dish that’s as fun to make as it is to eat! The RAV-ear-IOLI (Meat Ravioli Ears) Recipe takes classic ravioli to a playful new dimension by shaping each piece like a delicate ear, filled with a rich, savory meat mixture that will delight your taste buds. This recipe blends tradition with creativity, turning simple ingredients into an unforgettable experience that’s perfect for impressing friends or indulging in a comforting meal at home. Once you make these, you’ll wonder why you ever settled for ordinary ravioli.
Ingredients You’ll Need
Every ingredient in The RAV-ear-IOLI (Meat Ravioli Ears) Recipe plays a crucial role, whether it’s lending the dough its silky texture or making the filling deeply flavorful. These pantry staples combine to create a balance of taste, color, and structure that’s essential for the perfect ravioli ears.
- 1 cup all-purpose flour: The foundation of your pasta dough, providing structure and chewiness.
- 1 whole egg: Adds richness and helps bind the dough together smoothly.
- 3 egg yolks: Increase the dough’s tenderness and give it a lovely golden hue.
- 1 tablespoon olive oil: Enhances the dough’s elasticity and flavor.
- ¼ teaspoon salt: Balances the flavors in the dough perfectly.
- Egg whites (for egg wash): Acts as glue to seal your ravioli effectively.
- ¼ pound ground beef: The hearty meat filling base that packs plenty of savory satisfaction.
- ¼ cup finely grated parmesan, romano, or asiago cheese (or an Italian blend): Adds sharp, salty complexity to the filling.
- 2 tablespoons ricotta cheese: Brings creaminess and lightness to balance the meat.
- 1 egg (for filling): Helps to bind the filling ingredients together smoothly.
- 1 tablespoon finely chopped parsley: Offers a fresh, herby brightness to cut through the richness.
- 1 clove garlic, minced: Provides a subtle kick of aromatic depth.
- Egg-shaped cookie cutter (about 2-¾” x 2”): Essential for cutting consistent shapes that make the ravioli look like ears.
- Rolling pin: To roll the dough out thin, creating that perfect tender texture.
- Piping bag: For neatly filling each ravioli with precision and ease.
- Spider strainer: Handy for gently lifting ravioli from boiling water without damage.
- Large cutting board: Your workspace for shaping and assembling these charming bites.
How to Make The RAV-ear-IOLI (Meat Ravioli Ears) Recipe
Step 1: Prepare the Pasta Dough
Start by combining the flour, whole egg, egg yolks, olive oil, and salt in a food processor, mixing until everything is just combined. Then, turn the dough out onto an unfloured surface (yes, no extra flour here!) and knead it thoroughly for about 10 minutes until it’s silky smooth. Form it into a ball, wrap it tightly in plastic, and let it rest for at least an hour to relax the gluten, which makes rolling out a dream.
Step 2: Make the Meat Filling
While the dough rests, mix the ground beef, your choice of parmesan, romano, or asiago cheese, ricotta, an egg, chopped parsley, and minced garlic in a bowl. Stir until everything is evenly combined—this flavor-packed filling is what makes The RAV-ear-IOLI (Meat Ravioli Ears) Recipe so irresistibly tasty.
Step 3: Roll Out the Dough
Once rested, roll the dough as thin as possible on a lightly floured surface. You want to get it to about 1 millimeter thick, so the ravioli will be delicate yet strong enough to hold their shape. Use your egg-shaped cookie cutter to cut the dough into uniform shapes, setting the stage to create those unforgettable ear forms.
Step 4: Pipe and Shape the Ravioli Ears
Brush each dough piece with egg white to help your ravioli seal perfectly. Using a piping bag, pipe the meat filling in a curved “J” shape onto one piece of dough—that curved shape is the signature of the ear design. Gently cover it with another piece of dough and press firmly around the filling to seal. Pinch and shape the edges to resemble the tragus and helix, giving your ravioli character and charm that will wow at the table.
Step 5: Cook the Ravioli Ears
Bring a large pot of salted water to a simmer and carefully drop your ravioli ears in. Let them cook for 8 to 10 minutes, until the dough is tender and the filling is cooked through. Use a spider strainer to gently lift them out, taking care not to squish these delicate shapes.
Step 6: Serve and Enjoy
The best part—plating! The easiest way is to serve The RAV-ear-IOLI (Meat Ravioli Ears) Recipe over a rich tomato sauce that creates a beautiful and playful “bloody” effect, enhancing the look and adding sumptuous flavor. This dish’s presentation is just as fun as the eating.
How to Serve The RAV-ear-IOLI (Meat Ravioli Ears) Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled over the top add vibrant green bursts of color and fresh aroma, which lift the rich meatiness of the ravioli. A generous grating of parmesan adds a nutty, salty finish that ties all the flavors together beautifully.
Side Dishes
To complement the hearty meat ravioli, try serving alongside a crisp green salad dressed with a zesty lemon vinaigrette or roasted seasonal vegetables. These lighter sides help balance the meal and keep it feeling fresh and well-rounded.
Creative Ways to Present
Want to wow your guests? Lay the ravioli ears on a rustic wooden board with small bowls of dipping sauces like pesto or spicy arrabbiata. Or try serving them in a clear glass bowl filled partially with the tomato sauce to really highlight their unique shapes. Presentation here is both whimsical and impressive, perfect for a dinner party or a cozy night in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the refrigerator and enjoy within 2 days for the best texture and flavor. The pasta will remain tender, and the filling will stay moist and delicious.
Freezing
The RAV-ear-IOLI (Meat Ravioli Ears) Recipe freezes beautifully. Lay the shaped but uncooked ravioli in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag or container. They can be cooked straight from frozen without losing their shape or taste.
Reheating
To reheat, gently simmer the ravioli in salted water until warmed through, which takes just a few extra minutes compared to fresh cooking. Alternatively, you can pan-fry them lightly in a bit of butter for a crispy twist.
FAQs
Can I substitute the ground beef for another meat?
Absolutely! Ground pork, turkey, or even a mix of beef and pork work wonderfully in this recipe. Each brings a slightly different flavor profile, so feel free to experiment to suit your tastes.
Is there a vegetarian option for The RAV-ear-IOLI (Meat Ravioli Ears) Recipe?
Yes, you can easily swap the meat filling for a mixture of ricotta, spinach, mushrooms, and herbs. Just make sure to finely chop and cook any veggies to avoid excess moisture inside the ravioli.
How thin should I roll the dough for the best texture?
Rolling the dough to about 1 millimeter thickness is ideal. It should be thin enough to be tender and delicate but sturdy enough to hold the filling without tearing.
Can I make the dough by hand instead of a food processor?
Definitely! Mix the flour, eggs, olive oil, and salt by hand in a bowl, then knead on a floured surface for about 10 minutes until smooth. The dough will be just as good with a bit of elbow grease.
What kind of sauce pairs best with The RAV-ear-IOLI (Meat Ravioli Ears) Recipe?
A simple tomato sauce is classic and enhances the whimsical “bloody” appearance, but a brown butter sage sauce or a light cream sauce also complements the savory filling beautifully.
Final Thoughts
Making The RAV-ear-IOLI (Meat Ravioli Ears) Recipe is truly a joyful experience from start to finish. It’s the kind of recipe that invites creativity, celebrates traditional flavors, and turns any meal into a memorable occasion. Once you taste these charming, flavorful ravioli ears, you’ll want to keep this recipe in your regular rotation. So gather your ingredients, get rolling, and enjoy every delicious moment of this unique pasta treasure!
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The RAV-ear-IOLI (Meat Ravioli Ears) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
The RAV-ear-IOLI recipe is a creative and playful take on traditional meat ravioli, shaped to resemble ears. This homemade pasta combines a tender dough with a flavorful ground beef and cheese filling, simmered to perfection and served with a vibrant tomato sauce for a visually striking and delicious dish ideal for sharing.
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)
Meat 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
Instructions
- Prepare the Dough: Combine the all-purpose flour, whole egg, egg yolks, olive oil, and salt in a food processor and mix until a rough dough forms.
- Knead the Dough: Turn the dough out onto a large, unfloured surface and knead it for 10 minutes until it becomes smooth and elastic.
- 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.
- Make the Meat Filling: In a bowl, mix the ground beef, grated cheese, ricotta, egg, chopped parsley, and minced garlic until thoroughly combined to create a rich filling.
- Prepare the Filling for Piping: Transfer the meat filling into a piping bag and set it aside for convenient application.
- Roll the Dough: On a lightly floured surface, roll out the rested dough as thinly as possible, about 1 mm thickness, aiming for a smooth and even sheet.
- Cut Dough Shapes: Use an egg-shaped cookie cutter approximately 2-¾” x 2” to cut out shapes from the dough sheets.
- Egg Wash: Lightly brush each dough piece with egg white wash to help seal the ravioli later.
- Pipe the Filling: Pipe the meat filling onto one dough piece in a curved “J” shape to mimic the ear design.
- Seal the Ravioli: Cover the filling with another piece of dough, pressing down firmly around the edges to seal completely and prevent leakage.
- Shape the Ears: Pinch and fold the dough to create ear-like features, such as the tragus and helix fold, enhancing the visual effect.
- Simmer the Ravioli: Bring salted water to a gentle boil and simmer the shaped ravioli ears for 8-10 minutes until the pasta is tender and the filling is fully cooked.
- Remove Ravioli: Use a spider strainer to carefully lift the ravioli from the water without breaking them.
- Serve: Plate the ear-shaped ravioli and serve with tomato sauce drizzled over to create a “bloody” effect, adding both flavor and presentation flair.
Notes
- Resting the dough is crucial for texture and ease of rolling.
- Ensure the ravioli are sealed tightly to prevent filling leaks during cooking.
- Use a very thin rolling for delicate pasta and better bite.
- The piping bag allows precise filling placement to achieve the ear shape.
- Serve immediately for best texture and flavor.
