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Pasta eggs parsley fresh chives wholewheat bread sausage meat ground beef butter onion vegetable stock
Viewed: 27 - Published at: 8 years agoIngredients
- 2 1/4 cups pasta '00' flour
- 4 None eggs
- 3 sprigs fresh parsley, leaves finely chopped
- 1 bunch fresh chives, finely chopped
- 2 slices wholewheat bread, toasted, chopped into breadcrumbs
- 8.75 oz sausage meat
- 8.75 oz ground beef
- 5 1/2 tbsp butter
- 1 None onion, finely chopped
- None None hot vegetable stock, to serve
Method
- Place pasta flour in a large bowl and make a well in the center. Add 3 eggs and gradually mix flour into eggs until mixture resembles breadcrumbs. Turn out onto a flat work surface and knead for 8-10 mins, adding a little water if necessary, until smooth. Return to bowl, cover with a damp tea towel and set aside to rest.
- Meanwhile, combine herbs, 1/2 the breadcrumbs, meat and remaining egg. Shape into 6 rectangular patties. Chill for 30 mins.
- Roll out pasta into a 16x13 inch rectangle. Arrange patties on dough, 3/4 inch apart. Lightly brush dough with water then fold over to cover patties. Seal dough around patties, removing as much air as possible. Cut around each patty to make 6 giant ravioli. Cook in boiling salted water for 15 mins, or until meat is cooked through.
- Meanwhile, heat 3 1/2 tbsp in a frying pan. Add remaining breadcrumbs and toast until golden brown. Heat remaining butter in a second frying pan. Add onion and saute until golden brown. Mix together breadcrumbs and onion.
- Serve giant ravioli in soup bowls with hot stock. Sprinkle with breadcrumb mixture.
