SPICY RAVIOLI

Noodle Dough

Ingredients Weight Measure
All-purpose flour 25 cups
Eggs, whole 20 ea.
Egg yolks 22 ea.
Vegetable oil 22 oz.
Salt 1 cup + 1 Tbsp.
Ice water, for cooling ravioli as needed

Filling

Ingredients Weight Measure
Butter 2 Tbsp.
Yellow onions, finely chopped 3 cups
Parsley, finely chopped 2 bunches
Lean ground beef 5 lbs.
Mozarella cheese 1/2 lb.
Fontina cheese 1/2 lb.
Provolone cheese 1/2 lb.
Parmesan cheese 1/2 lb.
Eggs, extra large 8 ea.
TABASCO® brand Garlic Pepper Sauce 2 cups
Breadcrumbs 2-1/2 lbs.
Salt 1/2 cup
Pepper, ground 1/4 cup
Oregano, dried 2 tsp.

Spicy Tomato Sauce

Ingredients Weight Measure
Butter 1/2 cup
Garlic, chopped 1 cup
Shallots, chopped 2 cups
Roma tomatoes, peeled, deseeded, diced 16 cups
Chicken base or boullion 4 Tbsp.
Dry white wine 1/2 gal.
Basil, julienned 4 cups
Oregano, dried 1/4 Tbsp.
Salt and freshly ground pepper to taste
TABASCO® brand Garlic Pepper Sauce 1/4 cup
Basil, sprigs, for garnish 16 ea.

Method

  1. To prepare the Noodle Dough, place the flour in a mixing bowl and add the eggs, egg yolks, oil and salt.
  2. Knead thoroughly with hands until it begins to form a stiff ball of dough. This can also be done in the bowl of an electric mixer using a paddle.
  3. Wrap in plastic wrap and let sit for 1 hour at room temeperature.
  4. To prepare the Filling, in a small sauté pan, melt 2 Tbsp. butter and sauté the yellow onions until translucent. Add the parsley, stir, remove from heat and set aside to cool.
  5. In a large mixing bowl, combine the beef, cheeses, eggs and TABASCO® Garlic Pepper Sauce. Add the cooled onion and parsley mixture.
  6. Add the breadcrumbs and season with salt, pepper and oregano. Cover and refrigerate until ready to assemble ravioli.
  7. To prepare the Spicy Tomato Sauce, sauté the garlic in the butter until slightly toasted. Add the shallots and sauté until translucent.
  8. Add tomatoes, chicken base and white wine and reduce until almost dry.
  9. Add basil, oregano, salt, pepper and TABASCO® Garlic Pepper Sauce. Cook an additional 2 minutes and reserve.
  10. To assemble the Ravioli, roll the dough out until very thin; then cut into 4" squares.
  11. Divide filling into portions equal to the number of noodle squares.
  12. Using a spoon, place one portion of the filling in the center of each noodle square. Brush all four edges of the noodle squares with the egg wash and fold each corner to the center of the square, pressing firmly to make sure the ravioli are sealed.
  13. Place ravioli one at a time into a pot of boiling, salted water and allow to cook for approximately 5 minutes until it floats.
  14. With a slotted spoon, remove ravioli and place in an ice water bath for approximately 1 minute until cool. If not using immediately, refrigerate until ready for use.
  15. In a large skillet or sauté pan, melt butter and add the ravioli. Cook until brown on both sides.
  16. To serve, place a pool of the Spicy Tomato Sauce in the center of each large bowl. Layer 6 ravioli in a circle around the edge of the bowl and garnish with a sprig of fresh basil.

Yield: 16 servings