Introduction: XXL-Ravioli Au Gratin
What are you doing with fresh pasta? Noodles? Spaghetti? How boring....I made huge Ravioli, XXL size ones!
And because I didn't want them to fall apart, when boiling, I just baked them, almost like a Lasagna. I filled them with a mixture of pork and Ricotta, but you could also fill them with a cheese or vegetable filling.
A little tip: Use a huge gratin dish. Mine was a little too small and so I had to put the Ravioli slightly on top of each other. Pasta tends to stick, so mine were sticking together after baking and I could not remove them nicely. But they tasted wonderful anyway!
For the Pasta:
For 3 Persons:
200 g Pasta Flour (Durum Wheat Flour)
2 big Eggs
Knead the ingredients together until you have an elastic dough.
Let rest under a bowl for 30 minutes.
For 6 big Ravioli:
300 g ground Pork
50 g Bacon Bits
2 cloves of Garlilc, chopped
Salt and Pepper
300 g Ricotta
400 ml Tomato Sauce from the Jar
Fry the bacon bits and the chopped garlic in a wide pan. No need to add any fat as the bacon will have enough. Then add the ground pork, season well and fry until well browned. Put aside and let cool. When it is cooled mix with the Ricotta.
Roll the pasta out very thin and cut the sheet into 6 rectangles. Put 1-2 tbsp of the meat filling on each one. Brush 1 cm at the sides of each pasta sheet with cold water.
Fold the Ravioli together and push the sides well together. If you like them to look nice use a Ravioli cutter to cut all sides nicely.
Grease a large gratin dish and pour the tomato sauce into it. Put the Ravioli into the sauce.
30 g Butter
1 heaped tbsp Flour
400 ml Milk
20 g grated Cheese
For the Sauce Bechamel melt the butter in a small pot and add the flour. Mix until it's a big blob of flour, then add the milk and season with pepper, paprika and nutmeg. Whisk well all the while until it thickens. Add the grated cheese and mix.
Pour the sauce over the Ravioli and sprinkle some grated cheese on top.
Bake at 180 C for 30-40 minutes.
Runner Up in the