1/4 recipe Alton Brown's
Meatloaf, recipe follows
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan
1/2 teaspoon dry oregano
Fresh pasta dough, recipe follows
1 egg mixed with 1 teaspoon water (eggwash)
For the browned butter for 10 raviolis:
2 tablespoons butter
1 tablespoon sliced sage
In a bowl, combine the meatloaf,
balsamic vinegar, Parmesan, and oregano, mix well, and
set aside
Using the fresh pasta recipe, roll out your dough
either by hand or by machine.
After you have rolled the pasta out into sheets, cut
the sheet into an even amount of squares. Using a
teaspoon fill the center of half with the filling. Brush
around the filling with the egg wash and place the
remaining squares on top. Press down around the seal to
push out any air bubbles.
In half a gallon of rapidly boiling salted water add
the ravioli in batches. Remove to a strainer.
In a separate pan over medium heat place the butter
until it just starts to brown. Toss in 10 ravioli until
coated. Sprinkle in the sage and toss again to evenly
distribute.
Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the
flour. In a measuring cup mix the eggs, water and oil
and salt. Pour the wet mixture slowly into the flour and
mix with your 2 fingers until all of the wet is
incorporated. Do not force the dough to take all of the
flour. If you are going to use a pasta machine to roll
out the dough you may at this point form the dough into
a disk and cover with plastic wrap. Place in the
refrigerator for 1 hour to rest. If you going to roll
this by hand you should knead the dough on a floured
work surface for 8 to 10 minutes.
By Food Processor:
In the bowl of your food processor combine the flour and
salt and pulse 2 to 3 times. In a liquid measuring cup
whisk the eggs, water and oil. While pulsing the machine
pour this mixture in a continuous stream and continue
running the machine until the dough begins to pull away
from the sides of the bowl. Follow directions above for
hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy
