I've always wanted tot try making homemade pasta and after I saw this homemade Chicken Noodle Soup recipe on Ruthie's blog, I knew it had to be a sign! :-) She included the recipe on how to make the noodles, and I used that to make my pasta for the ravioli.
For the Stuffing and Sauce
1 kg (2 pounds) of ground beef
2 small onions
2 tomatoes
1 tablespoon chopped garlic
3 triangles of Happy Cow soft cheese
4 tablespoons of cheddar cheese (chopped into small pieces)
1 tablespoon of your favorite spice mix
1 cup chicken stock
1. Fry the onions till they're translucent, add garlic and fry until slightly browned
2. Add beef and brown
3. Add tomatoes and spices and let cook. If it starts drying out, add a couple of spoons of chicken stock.
4. Reduce until all the liquid is gone
5. Add happy cow cheese triangles, cover and let 'em melt then mix it all up
6. Add your cheddar cheese chops and turn down the heat before it all melts.
7. Take out about 3/4 of the cheesy meat filling and set aside for the stuffing
8. Add the chicken stock and bring to a low boil and reduce until it thickens up to sauce consistence
For The Dough
1 cup all purpose flour plus a little extra for the counter
2 eggs
7. Boil in SALTED water for about 7-10 minutes, but this depends on your size, mine were a liitle bit HUGE!
8. Remove from water and serve in sauce
xoxo
Jo
For the Stuffing and Sauce
1 kg (2 pounds) of ground beef
2 small onions
2 tomatoes
1 tablespoon chopped garlic
3 triangles of Happy Cow soft cheese
4 tablespoons of cheddar cheese (chopped into small pieces)
1 tablespoon of your favorite spice mix
1 cup chicken stock
1. Fry the onions till they're translucent, add garlic and fry until slightly browned
2. Add beef and brown
3. Add tomatoes and spices and let cook. If it starts drying out, add a couple of spoons of chicken stock.
4. Reduce until all the liquid is gone
5. Add happy cow cheese triangles, cover and let 'em melt then mix it all up
6. Add your cheddar cheese chops and turn down the heat before it all melts.
7. Take out about 3/4 of the cheesy meat filling and set aside for the stuffing
8. Add the chicken stock and bring to a low boil and reduce until it thickens up to sauce consistence
For The Dough
1 cup all purpose flour plus a little extra for the counter
2 eggs
1. Throw the eggs into the sifted flour
2. Knead the dough until it's tough but not dry. If it gets a dry, try splashing some water on your hands and continue to knead.
3. Let the dough sit, covered by a damp cloth for about 20 minutes, apparently this gives the gluten some time to relax after being worked so much.
4. Roll the dough out until its as thin as you can get it, but use your judgment because your going to be stuffing them in a bit.
5. Cut the sheet in half and scoop your filling onto one half leaving enough room in between each scoop to totally seal them
6. For a little extra "sealage" and to make them look like pasta and not just clumps of dough, press the edges down with a fork
8. Remove from water and serve in sauce
xoxo
Jo
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