Ravioli

I made some ravioli one day. It took hours to make enough pasta for my whole family but with a little preparing it won't take long. You can make the dough in advance and freeze it. You can find the recipe from my previous post.

Pizza

Hello, I made some pizza today with my sister. I made the base and my sister made the filling. If you want the dough to be great remember to knead well. These amounts are for two pizzas. Here's the recipe.

Pizza base:

2dl         Warm water
1            Piece of yeast
2tbsps    Oil
              A touch of salt
5dl         Flour

 Mix the ingredients and knead until
doesn't stick to the hands and the table.
Roll on a greaseproof paper.

You can add whatever you like but we put this.

 Pizza Filling:

1500g            Minced meat
7.5dl             Flora ruokakerma   (I don't know it in English)
               


           Cornflour to thicken
           Pepper
           Ketchup
           Pepper 
           Paprika powder

Sautee the minced meat and add 
the other ingredients.


We put also some sun-dried tomato, olives and some cheese on it.

Cook in a lower level of an oven in 250C degrees for 12 minutes. 

Some ravioli and tagliatella

Hello, I made a week ago
 this ravioli and I used the rest of the pasta dough to do some tagliatelle.
Here is the recipe and the pictures are below.

6 to 6-1/2 cups all-purpose flour

6 eggs

3/4 cup water

2 tablespoons olive oil

SAUCE:

1 can (28 ounces) crushed tomatoes

1-1/2 cups tomato puree

1/2 cup grated Parmesan cheese

1/3 cup water

1/3 cup tomato paste

3 tablespoons sugar

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh oregano

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

FILLING:

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
• In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 serving

This recipe is from tasteofhome.com.