Homemade Ravioli, Marinara, and Cheesy Garlic Bread

Last night, I made some homemade Beef Ravioli (with homemade Marinara Sauce), and homemade Cheesy Garlic Bread. My wife said “you have guts” – to which I said “either a lot of guts, or no brains, the verdict is still out, lol.” It was a lot of work – but, yet fun. Everything turned out good – with one exception – the Cheesy Garlic Bread did not rise. I used the Instant Yeast, but for some reason it did not rise – but, it was very good.I started out by cooking the meat for the filling – I used 1 pound of Ground Beef, Salt, Black Pepper, Onion Powder, Garlic Powder, and Tomato Paste – then I let it cook down, then let it cool while I started the dough for the Ravioli.

Now, I started working on the pasta dough for the Ravioli. I started with the All Purpose Flour, 4 Eggs, Olive Oil, and Salt. I mixed the Flour and Salt, then – with the mixer on – I poured in 1 Egg at a time, let it get mixed in, then continued until all 4 Eggs were mixed in. Then I added the Olive Oil, and mixed until smooth. Then, I wrapped it in plastic wrap, and let set for 30 minutes.

Then I divided the dough into 2 half, and rolled out the dough to as thin as I could reasonably do (I don’t have a Pasta roller for my mixer). Then I spooned the cooled Ground Beef mixture onto one sheet of the rolled out dough. Then I took an egg and beat it – then brushed it on the Pasta layer around the edges and in between the filling mounds. I then placed the 2nd sheet of Pasta Dough on top of it – then ran my finger in between the mounds of dough to seal the 2 layers together. I cut the Ravioli apart using a Pizza cutter, then crimped the edges with a fork.

Now, with the Ravioli finished, I left it to dry. Now, it’s time to make the Marinara. I started with a 28 ounce can of whole, peeled Tomatoes, Dried Oregano, 2 cloves of Garlic, some Olive Oil, and 1/2 of an Onion. I heated this up, then reduced to a simmer for around 45 minutes. Then, I removed the Onion, crushed the Tomatoes and Garlic Cloves, and with the Immersion Blender, I blended the Marinara.

Now, it’s time for the Cheesy Garlic Bread. I started with some All Purpose Flour, Instant Yeast, Salt, Sugar, Olive Oil, and Water, and mixed it in the Stand Mixer until smooth. Then, I let it rest for an hour – with the intent for it to rise and double in size. Well, it did not rise, lol. I am not sure why it didn’t, but the bread tasted absolutely amazing, so I will definitely make this again – hopefully it will rise next time.

Then, I rolled the dough out so that it would fit on a rectangle cookie sheet. I sprinkled some Corn Meal on the cookie sheet, then spread out the dough. I minced a clove of Garlic and mixed it in some melted Butter, and brushed it on the dough, then sprinkled on some Grated Parmesan Cheese. I topped it off with some shredded Colby/Jack Cheese, and put in a preheated oven at 375 for about 18 minutes.

While the bread was baking, I started cooking the Ravioli. I dropped 10 of them in the salted, boiling water and let them cool for about 10 minutes – then repeated for the other 10. Then I poured the Marinara Sauce over the cooked Beef Ravioli.

Then, I served the Beef Ravioli, the Cheesy Garlic Bread, and some Whole Kernel Corn. The Ravioli came out very tender, flavorful – and the Marinara had a bite to it – but was very good. As I had mentioned before, the Bread did not rise, but otherwise, it was some amazing Bread. You could smell and taste the flavor from the Minced Garlic Cloves, and the cheesyness of the bread was incredible.

So, the answer to the question – a lot of guts, or no brains – as good as everything turned out – the answer is evident – a lot of guts. It was an amazing amount of work, but we’ll worth it.

You can follow me on Instagram and Facebook – look for Matthew Liphart. I am also on You Tube – mliphart

#homemadebeefravioli #beefravioli #homemademarinara #marinara #scratchmade #cheesygarlicbread #garlicbread #goodfood #foodie #homemadebaking #homemadebread #homemadepasta

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