Description
RAV-ear-IOLI are unique meat ravioli shaped like realistic human ears, combining homemade pasta dough with a savory meat and cheese filling. This recipe guides you through making tender pasta dough, a flavorful beef and cheese filling, and detailed shaping to create a playful and delicious dish perfect for an impressive appetizer or main course.
Ingredients
Scale
Dough
- 1 cup all purpose flour
- 1 whole egg + 3 egg yolks
- 1 tbsp olive oil
- 1/4 tsp salt
- Egg whites reserved for egg wash
Meat Filling
- 1/4 lb ground beef
- 1/4 cup finely grated cheese (Parmesan, Romano, Asiago or Italian blend)
- 2 tbsp ricotta cheese
- 1 egg
- 1 tbsp finely chopped parsley
- 1 clove garlic, minced or pressed
Special Supplies
- Egg-shaped cookie cutter (approximately 2-3/4″ x 2″)
- Large cutting board
- Rolling pin
- Piping bag
- Spider strainer
Instructions
- Prepare the Dough: Place the all purpose flour, whole egg, egg yolks, olive oil, and salt in a food processor. Process for about one minute until combined into a loose dough. Turn the dough onto a large unfloured board and knead for 10 minutes until smooth and elastic. Form into a ball, wrap tightly in plastic wrap, press into a disc, and let rest for at least 1 hour at room temperature to relax the gluten.
- Make the Filling: In a bowl, combine the ground beef, grated cheese blend, ricotta cheese, whole egg, chopped parsley, and minced garlic. Mix thoroughly until a paste-like consistency is achieved. Transfer the filling into a piping bag, seal, and set aside.
- Roll Out the Dough: Cut the dough if needed for manageable portions. Lightly flour a large surface and the dough itself. Roll from the center outward as thin as possible, aiming for a thickness no greater than 1 mm, so your hand is visible through the dough.
- Pipe the Filling: Using the egg-shaped cookie cutter, cut out several dough pieces, covering the rest with plastic wrap to prevent drying. Brush egg whites on two cut pieces as an egg wash. Trim the piping bag tip to about 1/4 inch. Pipe the filling in a slightly curved J-shape onto one piece of dough.
- Shape the Ravioli Ears: Place a second cut piece atop the filled piece with egg-washed sides facing each other to seal. Press firmly to remove air pockets. About one-third of the way up, pinch and slightly pull the dough to form the ear’s tragus. Brush more egg wash along the edge from tragus down to lobe. Roll the edge to form the helix fold, and pinch the lobe to shape it. Customize the anatomy as desired for realistic appearance.
- Assembly Line: Work in batches of 8 dough pieces to create 4 pairs of ears. Brush egg wash on cut pieces and pipe filling on half. Create mirrored shapes for left and right ears by piping reverse J-shapes. Place finished ravioli on a parchment-lined sheet pan to prevent sticking.
- Cook the Ravioli: Bring a large pot of salted water with a splash of oil to a boil, then reduce to a gentle simmer. Gently add ravioli in batches, ensuring they don’t stick. Simmer for 8-10 minutes or until meat is cooked and pasta is tender. Use a spider strainer to remove the ravioli and place on an oiled sheet pan.
- Serve: Plate the meat ravioli ears atop hot tomato sauce and enjoy this whimsical and flavorful dish.
Notes
- Resting the dough is essential for easy rolling and preventing shrinkage.
- Ensure all air pockets are removed when sealing ravioli to avoid bursting during cooking.
- The shaping of ears can be personalized—use reference images for accuracy or creative variation.
- Work quickly and keep unused dough covered with plastic wrap to prevent drying.
- Use a large surface area to roll the dough as thinly as possible for delicate pasta texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: ravioli recipe, homemade pasta, beef ravioli, italian cheese filling, pasta dough, stuffed pasta, unique pasta shapes, meat ravioli
