The best homemade ravioli ever! Italian ravioli is a delicious dish made with various fillings, including meat, cheese, and ...

Notes: An 8-by-10-inch sheet of pasta will yield approximately 9 circles. You will need two circles for each ravioli. The filling will hold well refrigerated for several days and does freeze well ...

This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

Spoon out the ravioli filling into 1 in. round balls and place in the ravioli press, if cutting by hand; lay out the balls on the pasta sheet leaving approximately1.5 in between. 4.

A filling and flavorful main dish. May 15, 2008 — -- From plating to tasting, this pasta and ragu recipe takes less than 30 minutes to cook. Ingredients * Look for good-quality ravioli in the ...

Working with 1 square at a time, place 1 tbsp of beef cheek filling diagonally over half the square, spreading filling to form a triangle, leaving a 5mm border. Brush edges with egg, fold over corner ...

For the filling, I used what I already had in the fridge: ground beef, ricotta, grated raw garlic, Parmigiano reggiano (24 month-aged), parsley, and eggs. Fairly similar to what you’d put in an ...

The resulting beef ravioli, made in house and right before your eyes if you're lucky, are comforting and warm. Civello's has been making them in the city since the mid-'50s.

Fresh ravioli will cook quickly, but chef Jasper J. Mirabile Jr. stresses the importance of pasta and water ratios, saying, ...