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Tuesday, January 3, 2012

Ravioli di Ribellione (Rebellious Ravioli)

I am getting a bit annoyed with all those Post Holiday ads and commercials telling me to diet, it just makes me want to...well not diet! So in  a very rebellious mood I decided to make some homemade ravioli with my left over Christmas Pork Roast....and I will say it tasted extra good knowing I was not doing what I was told ; ) While I  stuffed my ravioli I couldn't help but feeling a little like a teenager back in the eighties again singing that anthem of rebellion all of us knew too well, "Where not gonna take it anymore, just you try and make us!" Yes you guessed it......Twisted Sister's We're Not Gonna Take it! So there you go you dieters because We got the right to choose it and I wanna eat!
That's me in the eighties! I had green eye-make- up to match my Catholic School Uniform unfortunately I think I kind of looked a little like Twisted Sister..yikes!

(Serves 6 heartily)

1 recipe for 1 pound of Pasta Dough
left over pork roast or any other meat you have seasoned and roasted (about 2 cups after processing)
1/4 cup Italian bread crumbs
1/2 cup Parmesan cheese grated
a few scrapes of fresh nutmeg
1 recipe Red Sauce( you need enough for serving, about 5-6 cups)
1 egg wash for sealing edges ( 1egg mixed w/ 1 T water)
In a food processor grind up your meat.
Add bread crumbs & nutmeg stirring to combine.
Saute the meat mixture in a pan with about 2-3 tablespoons heated olive oil for about 10 minutes.
Remove from heat and add the cheese, stir well.

Prepare pasta dough.See these 2 recipes for forming, cutting, and filling ravioli:

Now you can either boil the ravioli  after sitting out on a clean towel to dry out a bit for about an hour: bring a large pot of salted water to a boil. Add all the ravioli and stir gently so they don't stick, allow them to come to top then boil for about a minute or until al dente.
Or you can place in fridge covered in a plastic container laying flat in between sheets of wax paper or plastic wrap for later use that same day.
Or freeze for use later on, ravioli freeze nicely.  See how to freeze ravioli HERE, near the bottom of the recipe.

Now you are ready to serve your ravioli with the heated red sauce and a little more Parmesan cheese please : )


Jessi said...

Yum! That looks so good!

Andrea the Kitchen Witch said...

I'm with you Ann. Stop telling me what NOT to eat commercials - you are only making my inner teenager upset and now she's going to eat an entire carton of ice cream. These ravioli look amazing, and a great use of your left over pork!