This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

Chef Mirabile asserts that precooked fillings are not only key to the best texture, but also the best flavor in ravioli. "I always use braised beef or veal for my filling ... that's already been ...

7.5/10 Sporks Best TK These frozen beef ravioli taste unlike any beef product I’ve ever had. The filling, which consists of ...

I bought MT a pasta maker set for Christmas, and yes, as she reported in a recent Test Kitchen, when she wanted to try it out, I suggested we should use up all the leftover ham first.

From the filling to the sauce, this is a delicious recipe that everyone will love. Our family tradition is to prepare it for ...

Toss the kale leaves in olive oil, season and bake for 5–10 minutes or until crispy. 2. Cook the ravioli according to package instructions, drain, and set aside. Sauté the chopped garlic and red and ...

Lightly crush with a pestle, meat mallet or the end of a rolling pin ... Place one of the pasta sheets over a ravioli mould. Fill indents with filling and top with a second pasta sheet. Press gently ...

Your vegetarian friends will want to come for dinner every night when you wow them with this glamorous homemade ravioli. Preheat the oven to 200C/400F/Gas 6. For the filling, place the butternut ...

Ravioli with Coconut Milk and Lemongrass Sauce Recipe ... Add chopped red bell peppers, yellow bell peppers, chopped celery, chopped corn and chopped mushroom. Saute. The filling is ready. Roll out ...

1 x 250 g pack Woolworths fresh spinach-and-ricotta ravioli 1 x 250 g pack butternut pansotti For the Gorgonzola cream sauce: 1. Cook the ravioli and pansotti until al dente in salted boiling water, ...