If you are craving a pasta dish that is as delightful to the eyes as it is to the palate, then you have to try the Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe. This charming recipe transforms classic meat ravioli into playful, ear-shaped pockets filled with a savory blend of ground beef and cheeses, all gently simmered and served with vibrant tomato sauce. It is perfect for impressing guests or simply enjoying a fun twist on a comforting favorite. With its tender dough, rich filling, and the dramatic presentation that truly makes it stand out, this dish is sure to become a new staple in your kitchen.
Ingredients You’ll Need
This recipe calls for simple ingredients that you may already have on hand, yet each plays a crucial role in crafting the perfect Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe. The dough needs a careful balance of flour, eggs, and olive oil to get that delicate, smooth texture, while the filling combines savory meats and cheeses for a burst of flavor. Finally, the tomato sauce adds the perfect tangy finish.
- All-purpose flour: The foundation for the pasta dough, providing the necessary structure.
- Whole egg and egg yolks: Add richness and help bind the dough together.
- Olive oil: Adds subtle depth and tenderness to the dough.
- Salt: Enhances all the flavors throughout the dough and filling.
- Ground beef: The hearty centerpiece of the filling, giving it that meaty bite.
- Grated Parmesan or Italian cheese blend: Infuses the filling with savory umami notes.
- Ricotta cheese: Lightens the filling, giving it a creamy texture.
- Egg: Helps bind the filling ingredients together perfectly.
- Chopped parsley: Offers a fresh, herby brightness to the filling.
- Minced garlic: Adds a punch of aromatic flavor inside each ravioli ear.
- Egg whites (for egg wash): Ensure a beautiful golden seal and shine on the dough pieces.
How to Make Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, whole egg, egg yolks, olive oil, and salt in a food processor until the ingredients come together in a rough dough. Pour it onto an unfloured surface and knead for about 10 minutes until silky smooth. This step is key for a tender yet resilient pasta that will hold the filling perfectly. Once kneaded, wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour. Resting allows the gluten to relax—trust me, this makes rolling the dough much easier.
Step 2: Make the Meat Filling
While the dough rests, combine the ground beef, finely grated Parmesan or Italian cheese blend, ricotta cheese, egg, parsley, and minced garlic in a bowl. Stir everything together until it forms a cohesive filling. This mixture should be juicy but firm enough to pipe, so it stays in place inside those ear-shaped pockets.
Step 3: Roll and Cut the Dough
On a lightly floured surface, roll out your rested dough to about 1 millimeter thickness—think thin but not so thin that it tears when filled. Using an egg-shaped cookie cutter roughly 2-¾ inches by 2 inches, cut out as many shapes as you can. These will be the base for your ravioli ears, so try to keep them uniform for even cooking.
Step 4: Pipe and Shape the Ears
Brush each dough piece with an egg wash made from egg whites to help with sealing. Using a piping bag filled with the meat filling, pipe a curved “J” shape inside one dough piece—this form will mimic the contours of an actual ear. Carefully place a second dough piece on top and press the edges firmly to seal. Then, get creative by pinching small folds to emulate the tragus and helix—these tiny details truly bring the ravioli ears to life.
Step 5: Simmer the Ravioli Ears
Bring a large pot of salted water to a gentle simmer and cook your ravioli ears for 8 to 10 minutes. The pasta should become tender while the filling cooks through, sealing in all those rich, meaty flavors. Use a spider strainer to lift the ravioli out carefully to avoid any tearing—presentation matters!
How to Serve Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe
Garnishes
A simple sprinkle of freshly grated Parmesan and a few basil leaves on top can elevate your ravioli ears beautifully. For a touch of brightness, freshly cracked black pepper and a drizzle of extra virgin olive oil add depth and a glossy finish.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad or roasted seasonal vegetables. A side of garlic bread or focaccia also complements the tomato sauce perfectly, giving you a full Italian-inspired meal experience.
Creative Ways to Present
To emphasize the playful yet spooky charm of the Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe, consider serving the ravioli on a white plate with a drizzle of vibrant tomato sauce artfully splattered around—like a “bloody” effect. Adding herbs like thyme sprigs or edible flowers can add a pop of color and make your dish a conversation starter at any dinner table.
Make Ahead and Storage
Storing Leftovers
Any leftover ravioli ears should be stored in an airtight container in the refrigerator and consumed within two days to maintain freshness and flavor. Keep them separate from sauce if possible to prevent sogginess.
Freezing
You can freeze uncooked ravioli ears by placing them on a baking sheet lined with parchment paper and freezing until firm. Once solid, transfer them to a freezer-safe bag or container. This way, you can easily enjoy your favorite Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe any time without starting from scratch.
Reheating
When ready to eat, gently simmer frozen ravioli ears in salted water for an extra minute or two compared to fresh ones. Reheat cooked ravioli in a pan with a little tomato sauce over low heat to avoid breaking apart and to keep the pasta tender and flavorful.
FAQs
Can I use a different type of meat for the filling?
Absolutely! While ground beef gives the classic flavor, you can substitute with ground pork, turkey, or even a mixture of meats for a different twist. Just be sure to adjust seasoning accordingly.
Is it okay to make the dough by hand instead of a food processor?
Yes! Mixing and kneading the dough by hand takes a little more elbow grease but can be very rewarding. Just combine the ingredients in a bowl and knead on a clean surface until smooth and elastic.
What kind of tomato sauce pairs best with these ravioli ears?
A simple, fresh tomato sauce made with ripe tomatoes, garlic, olive oil, and fresh basil works beautifully to complement the rich filling without overpowering it.
How can I prevent the ravioli from sticking during cooking?
Make sure to stir gently during the first few minutes of cooking and don’t overcrowd the pot. Using plenty of salted water also helps keep the pasta from clumping together.
Can I prepare the ravioli ears a day in advance?
Definitely! Prepare and shape the ravioli, then store them covered in the refrigerator for up to 24 hours before cooking. Just keep them well sealed to prevent drying out.
Final Thoughts
This Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe has quickly become one of my absolute favorites—not just because of its unique and fun shape, but because of the perfectly balanced flavors trapped inside every bite. It’s a wonderful dish to make for family dinners, special gatherings, or when you simply want to impress someone with a little playful creativity in the kitchen. Give it a try, and I promise it will bring as much joy to your table as it has to mine!
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Ravioli Ears (Meat Ravioli Shaped Like Ears with Tomato Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
The RAV-ear-IOLI (Meat Ravioli Ears) is a whimsical, visually striking homemade ravioli recipe featuring a tender, thin pasta dough filled with a savory blend of ground beef, cheeses, and herbs. Shaped to resemble human ears, these unique ravioli are simmered until tender and served with tomato sauce for a dramatic presentation, perfect for themed dinners or adventurous eaters.
Ingredients
Dough Ingredients
- 1 cup all-purpose flour
- 1 whole egg
- 3 egg yolks
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Egg whites (for egg wash)
Filling Ingredients
- 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: In a food processor, combine the all-purpose flour, whole egg, egg yolks, olive oil, and salt. Pulse or mix until the dough begins to come together.
- Knead the Dough: Turn the dough out onto a large, unfloured surface and knead by hand for about 10 minutes until it becomes smooth and elastic.
- Rest the Dough: Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 1 hour. This allows the gluten to relax and makes rolling easier.
- Make the Meat Filling: In a bowl, combine ground beef, finely grated cheese, ricotta cheese, egg, chopped parsley, and minced garlic. Mix well until all ingredients are evenly incorporated.
- Prepare the Filling Piping Bag: Transfer the meat mixture into a piping bag and set aside for easy filling of the ravioli.
- Roll the Dough: Lightly flour your work surface and roll the rested dough as thin as possible, aiming for about 1 mm thickness to ensure delicate pasta.
- Cut Dough Shapes: Using an egg-shaped cookie cutter (about 2-¾” x 2”), cut out individual dough pieces for the ravioli.
- Brush with Egg Wash: Lightly brush one side of each dough piece with egg whites to help seal the ravioli.
- Pipe the Filling: Pipe the meat filling in a curved “J” shape onto one dough piece, spacing neatly for shaping.
- Seal the Ravioli: Place a second dough piece atop the filled one and press firmly around the filling to seal. Be sure to remove any air pockets.
- Shape the Ears: Carefully pinch and fold the edges and dough to mimic ear features such as the tragus and helix fold, creating an ear-like appearance.
- Cook the Ravioli: Bring a large pot of salted water to a simmer. Cook the shaped ravioli for 8-10 minutes until they are tender and the filling is fully cooked through.
- Remove and Drain: Use a spider strainer to gently lift the cooked ravioli from the water, allowing any excess water to drain.
- Serve: Plate the ear-shaped ravioli and serve with warm tomato sauce, which creates a dramatic ‘bloody’ effect perfect for fun and spooky presentations.
Notes
- Resting the dough is essential for easy rolling and pliability.
- Make sure the dough is rolled very thin (about 1 mm) to avoid tough ravioli.
- An egg wash helps create a good seal to prevent filling leakage during cooking.
- Use fresh, high-quality ground beef and cheeses for the best flavor.
- The pasta shapes can be gently handled to preserve the “ear” details when boiling.
- Serve immediately with tomato sauce for the best texture and appearance.
