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
Scale
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.
