Ravioli in a Can
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Pasta Dough:
- 2 cups (437 ml) 00 flour
- 1 tsp (5 ml) kosher salt
- 3 large eggs
- 2 egg yolks
- ½ tsp (2.5 ml) turmeric
For the Pasta Filling:
- 1/2 lb (227 g) medium ground beef
- ¼ white onion, diced
- 2 cloves garlic, chopped
- ¼ cup (59 g) fresh Pecorino Romano cheese
- 2 egg whites
- ½ cup (118 ml) breadcrumbs
- ¼ tsp (1.2 ml) nutmeg
- 1/2 tsp (2.5 ml) dried oregano
- 1 tbsp (15 ml) salt
- 2 tbsp (30 ml) olive oil
For the Tomato Sauce:
- 1 (28 oz or 828 ml) can San Marzano D.O.P tomatoes
- 2 cloves garlic, sliced
- 1/2 onion
- 3 g fresh basil
- 2 bay leaves
- 2 g fresh oregano
- 1 tbsp (15 ml) kosher salt
- 3 tbsp (44 ml) olive oil
Method:
Make the Pasta Dough:
Mix dry ingredients in a stand mixer fitted with the dough hook attachment. Add eggs and mix on low speed until dough is shaggy.
Flour your work surface and knead dough until smooth. Wrap dough in plastic wrap and place in the fridge for 2 hours.
Make the Filling:
Heat oil in pan over medium heat. Add onions and garlic and sweat. Add ground beef and brown.
Place beef mixture in a food processor and pulse. Add all other filling ingredients and mix until combined.
Make the Ravioli:
Roll pasta dough through a pasta machine one dial at a time until you can see your hand through the dough. Flour ravioli tray and place first layer down. Add 5g of beef mix in each hole. Brush dough with egg wash and place another layer of pasta dough on top. Roll a rolling pin on top to cut the past dough and bang out onto a floured surface.
Boil pasta in salted water until pasta floats, about 3 minutes.
Make the Sauce:
Place tomatoes in a bowl and use your hands to crush them.
Place olive oil in a pot with sliced garlic and cook over medium heat for 3 minutes. Add tomatoes and all other sauce ingredients. Bring to a simmer, then leave on low heat and cook until reduced by half.
Mix ravioli and sauce together and plate in a cleaned can. Garnish with more Pecorino Romano.