Tim's Web Site 2.0

About Me

Miscellaneous

Geek Stuff

Skydiving


My Amazon.com Wish List
UPDATE: This recipe has been updated and moved to the new Culinary Savant website!
http://culinarysavant.com/recipes/beef-and-cheese-ravioli-filling

My Recipes and Cooking Stuff

Tim's Head Tim's Ravioli Filling
September 3, 2005
Printable Version
Here are the ingredients, cost, and recipe for my pasta ravioli filling with lots of photos of the process. I used organic produce and beef so it cost a little more, but you could use regular stuff from your local chain grocery store and make it even cheaper..
Ingredients:

½ lb Ground Beef (antibiotic free)
3 oz Parmesan Cheese
¼ Onion
2 - 3 cloves Garlic
1 Egg (from free range chickens)
some Fresh Oregano
some Fresh Parsley

Cost to Make ($3.66)

$1.90    Ground Beef (½ of $3.79 lb)
$1.13    Parmesan ($1.88 5 oz wedge)
14¢    Onion (¼ of 55¢ onion)
8¢    Garlic (from 35¢ bulb)
16¢ Egg (from 99¢ ½ dozen)
15¢    Fresh Oregano ($1.49 bunch)
10¢    Fresh Parsley ($1.29 bunch)

Note: This recipe makes enough filling for 4 batches of my Ravioli Pasta recipe. So the actual cost per batch of 18 - 20 ravioli made is more like 92¢. (click here for pasta recipe)
The Basic Ravioli Filling Process:
  1. Chop and mince garlic and onion.
  2. Grate parmesan cheese (or buy it already grated if you're a weenie).
  3. Brown ground beef.
  4. Add in chopped garlic and onion and finish browning beef.
  5. Drain browned ground beef, garlic and onion in colander.
  6. Chop or process fresh oregano and parsley.
  7. Add oregano and parsley to browned ground beef, garlic and onion.
  8. Beat or whisk an egg and stir into mixture.
Now onto photos of the process! Woo.
ravioli filling ingredients
Here are the ingredients.. A ½ lb or so of ground beef, 3 oz of parmesan cheese, ¼ of an onion, 2 - 3 cloves of garlic, and some fresh oregano and fresh parsley.
Note: For this I did most of the shopping at Whole Foods and picked up organic produce and ground beef from animals that were never given antibiotics and all that.. The wedge of parmesan cheese I had picked up at the local chain store HEB the night before during some other shopping.
chopping the garlic and onions
I then chopped and minced the 2 or 3 cloves of garlic (could have been 4 though, I dig garlic, heh) and the ¼ of a white onion by hand with my usual chef's knife..
grating the parmesan cheese
I grated up a little more than ½ the 5 oz wedge of parmesan cheese, you could use more though..
Note: You can buy a bag of parmesan cheese that is already grated, but it usually costs more. And if you're doing this you probably enjoy cooking, so why skip part of the fun?
browning the ground beef
I started browning the ground beef in a skillet, and then added in the chopped and minced garlic and onion mid-way through cooking. I didn't want to burn the garlic, so I added it in a little while after the meat had started cooking.
ground beef, garlic and onion are done cooking
After a little while longer over low to medium heat the ground beef, garlic and onion were done.
draining the beer, garlic and onions
Since we don't want any more moisture and liquid inside the ravioli dumplings than is absolutely necessary I drained the cooked ground beef, garlic and onion in my spaghetti colander.
fresh oregano and parsley
I pulled the leaves off several sprigs of fresh oregano and parsley (some stems won't hurt though if they end up in the mix) to chop up and add to the other filling ingredients.
Note: Parsley isn't just a garnish, it also has a lot of nutritional and health benefits and is pretty dense in nutrients and minerals.. (more info here)
chopping fresh oregano and garlic
Although you can do this with a knife (like I used to), I used a new small food processor I recently picked up at HEB for $10 bucks, isn't it cute? It chops things pretty good, and very quickly!
browned ground beef, chopped herbs, and grated parmesan cheese
And here is the browned ground beef with onion and garlic, chopped herbs, and grated parmesan cheese ready to combine.. Woo?

We mix in the chopped fresh oregano and parsley, then add in the grated parmesan cheese and mix the whole thing together..
Note: Since I won't be using it until tomorrow I covered it with plastic wrap and stored in the fridge over night. We'll be adding some raw egg into it before it's ready, but I didn't want to add that in until shortly before I was going to use it.
cracking eggs in a bowl
We'll be adding in 1 or 2 (it's up to you) eggs into the mix now to blend it all together nicely..
whisk or beat the eggs
Then whisk or beat the eggs with a fork, and stir into the filling mixture.
finished ravioli pasta filling!
And here it is ready to fill ravioli dumplings with! I'll cover it and store it in the fridge again while I work on making the ravioli pasta dough (click here for ravioli pasta recipe).. woo.
©1995 - 2014 Tim Patterson, All Rights Reserved (Unless otherwise noted)