Enchilada Ravioli
Steps
1. Fluff flour, salt, and pepper in a food processor for a minute or two.
2. Add eggs, milk, and oil to flour in the food processor. Combine until dough starts to form and it pulls from the sides.
3. Remove dough from the food processor. Knead until soft and smooth. Cover and allow to rest.
4. Brown Ground Beef and Green Onions until cooked through.
5. Sprinkle seasoning packet over meat and combine, continue to heat. (I haven't found a recipe to replace this packet yet.)
6. Add 1 Cup Tomato Sauce to seasoned meat.
7. Cut rested dough in 4 quarters.
8. Useing a pasta roller roll out each quarter starting with the lowest number (0 - 1) and working up to a middle number (3 - 4). You can do this with a rolling pin. Keep dough as even as possible.
9. Using a cookie cutter, biscuit cutter, or a glass measuring 2"- 2.5" cut two circles for each ravioli. Cut the circles close to one another using the space as best as possible. You will reroll the scrap pasta dough you pull from around the circles you cut to cut more circles. If it gets hard to work with allow it to rest a bit. Stressed dough dosen't roll well.
10. Place a scant teaspoon of meat filling in the center of one circle of cut dough, sprinkle a bit of cheese on top of the meat, place a plain circle off on top of the meat and cheese, you may need to stretch the dough slightly to cover the meat and make the pasta touch at the edges, finger press the edges together, then using a fork or other pressing tool to help seal the edges. Set aside to dry (flipping to allow even air flow) and continue working the remainder of the dough until it's gone.
11. Once the dough has been worked through as much as possible allow the ravioli to rest and dry. They do not need to dry completely.
12. There will be meat filling left in the pan. Add the remaining tomato sauce to the meat filling. Swirling about half a cup of water in the empty can add that to the meat sauce. You can use less or more depending on your preference. Place over low heat to gently simmer the flavors into the sauce.
13.Using a large stock pot. Fill it with water and a handful of salt. Bring it to a rolling boil. Add the ravioli gently to the water. You don't want to splash yourself. When all of the ravioli start to float time it about five minutes to continue to boil. You can cover the pot for this five minutes.
14. You can pull a ravioli to test how al dente they are. They will be hot. Strain all the ravioli from water as soon as they are ready. Note if they are allowed to rest on one another they will stick together.
15. Serve 4 to 6 on a plate. Top with meat sauce, and cheese. Serve hot. As I like my enchiladas with sour cream I had some out, but didn't use it.
16. Bon appetit and please let me know what you think.
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