Potted Meat Ravioli

SAVE
PRINT

By cash

Member since 2014

Photo

No Video

Serves 6 | Prep Time 30 | Cook Time 63

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.