Ravioli (Alton Brown) Recipe

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Ravioli (Alton Brown)
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Ingredients
26
Count
Nutrition
810
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. For the browned butter for 10 raviolis:
  2. In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
  3. Using the fresh pasta recipe, roll out your dough either by hand or by machine.
  4. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
  5. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.
  6. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.
  7. Good Eats Meat Loaf:
  8. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  9. Fresh Pasta:
  10. By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
  11. By Food Processor:
  12. In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
  13. Yield: 4 to 6 servings
  14. Preparation time: 5 minutes
  15. Cooking time: 3 to 5 minutes in boiling water
  16. Ease of Preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.94 Kcal (3391 kJ)
Calories from fat 207.56 Kcal
% Daily Value*
Total Fat 23.06g 35%
Cholesterol 336.82mg 112%
Sodium 1430.04mg 60%
Potassium 1212.05mg 26%
Total Carbs 79.06g 26%
Sugars 2.62g 10%
Dietary Fiber 4.49g 18%
Protein 69.91g 140%
Vitamin C 17.8mg 30%
Vitamin A 0.6mg 20%
Iron 12.6mg 70%
Calcium 145.1mg 15%
Amount Per 100 g
Calories 158.77 Kcal (665 kJ)
Calories from fat 40.69 Kcal
% Daily Value*
Total Fat 4.52g 35%
Cholesterol 66.03mg 112%
Sodium 280.32mg 60%
Potassium 237.59mg 26%
Total Carbs 15.5g 26%
Sugars 0.51g 10%
Dietary Fiber 0.88g 18%
Protein 13.7g 140%
Vitamin C 3.5mg 30%
Vitamin A 0.1mg 20%
Iron 2.5mg 70%
Calcium 28.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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