quattro formaggi ravioli with beef & sausage ragu

August 10, 2009

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1/2 cup each Romano (grated), Parmesan (grated)

1 cup each fresh ricotta, mozzarella (grated)

2 eggs

Handful each of flat leaf parsley, basil (chopped)

Leaves from 4-6 thyme sprigs

Zest of one lemon

Salt & pepper to taste

Combine in stand mixer or food processor, chill for at least 30 minutes.


1 sweet onion (diced)

1 red or orange bell pepper (diced)

2 medium carrots (diced)

2 celery stalks (diced)

1 T garlic (minced)

2 T Olive Oil

2 T Butter

1 pound ground beef

1 pound ground Italian sausage

2 – 8oz cans tomato sauce

14oz can tomatoes (diced or crushed)

2-4 T Dried Italian Herb Blend

Salt & pepper to taste

Preheat oven to 200°. Brown beef & sausage in enameled dutch oven , drain & set aside. Add oil & butter to same pan, add onions, peppers & celery. Cook over medium low heat until softened (about 8 minutes) stirring frequently. Add meat & garlic to pan, stir to combine. Add salt, pepper & dried herbs, then all tomatoes. Stir to combine and place in preheated oven for at least 2 hours. Longer is fine. Alternately, ragu can simmer on stovetop or in electric slow-cooker for same duration.

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Cut fresh lasagne sheets into four squares, then cut squares in half to form rectangles roughly the size of a business card.

Place a spoonful of filling slightly off center of the rectangle. Dip two fingers in warm water and paint the edges of pasta. Fold end to end, gently pushing out air and making a tight packet. Crimp on three sides with tines of fork to seal.

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Place gently in boiling water for about 5 minutes. Lift out gently with slotted spoon or spider strainer, place on wire rack to drip dry a moment before plating.

Place 3-5 ravioli on a plate, ladle ragu over top and sprinkle with chopped parsley, shredded Parmesan & Romano cheeses (alternately, place ragu on plate first, then ravioli and parsley & cheese.)

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