The Wild Idea Buffalo Recipe of the Week: Buffalo Stuffed Ravioli with Simple Tomato Sauce

February 27, 2013 at 10:24 AM | Posted in bison, pasta | Leave a comment
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The Wild Idea Buffalo Recipe of the Week is Buffalo Stuffed Ravioli with Simple Tomato Sauce. This recipe can be found at http://wildideabuffalo.com/. The website is not only full of great recipes but also an online store full of Buffalo Products, check it out! I might add the best tasting Buffalo I’ve ever had!

 

 
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

When rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. Also its

Buffalo stuffed Ravioli

Buffalo stuffed Ravioli

unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

*1 teaspoon olive oil
*1 large headed shallot, peeled and julienned
*1 quart jar canned tomatoes (or best canned tomatoes available)
*1 sprig fresh oregano, leaves only chopped
*1 sprig fresh basil, leaves only chopped
*½ teaspoon salt
*¼ teaspoon pepper
*1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.
Ravioli Filling:

* 1 lb. Italian Buffalo Sausage
* 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.
Pasta Dough Ingredients: Makes 30 + Raviolis

* 1 cup Semolina flour
* 1 cup unbleached flour
* ½ teaspoon salt
* 3 eggs
* 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.
Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.
To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.

 

Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY

 
http://wildideabuffalo.com/2011/buffalo-stuffed-ravioli-with-simple-tomato-sauce/

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