Potted Meat Ravioli
Why I Love This Recipe
Thought these would be difficult, but I grade them as only medium.
$$$Cost per Serving: $.76, Recipe Cost $4.58
Ingredients You'll Need
2 Cups all-purpose flour
1 Teaspoon salt
3 Large eggs
2 Tablespoons olive oil
Cornmeal, for dusting
For Sauce:
1-28 Ounce cans crushed tomatoes
1 Medium diced onion
2 Cloves minced garlic
2 Bay leaves
1 Teaspoon oregano
Toppings:
1/2 Cup Parmesan cheese
2 Tablespoons dried parsley
Filling: 2 Cans potted meat
1/2 Cup mozzarella cheese
1 Teaspoon oregano
Directions
Cook all marinara ingredients on low for 1 hour. Remove bay leaves. Combine flour, salt, and 3 eggs and form dough. Knead 10 minutes. Cover with olive oil and let rest 15 minutes. Start rolling out on a floured surface to make a long 4 inch wide band of dough. Continue until the width of a toothpick. In a bowl combine all filling ingredients loosely. Preheat oven to 350 degrees F. Place heaping teaspoons of filling 2 inches from each other 1/2 inch in on dough. Wet one side, lengthwise of dough, fold over and seal. Cup your hand and press firmly around each filling to seal. Cut individual raviolis with a knife. Boil in water 3 minutes. Remove from water, place in a buttered casserole dish, cover with marinara sauce and bake 30 minutes. Remove from oven and serve with cheese toppings.
