|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try beef ravioli filling for more results.
Results 1 - 10 of 12 for ground beef ravioli filling
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Lightly brown lean ground beef and sausage in ... at a time. Ravioli can be made ... or rounds and fill. If using ... all day but is well worth the work!
Make a well ... a time. For ravioli, cut dough ... a tablespoon of filling on each square ... before and refrigerated). Mix well and spoon onto dough squares.
Sift flour into ... small mound of filling about a teaspoon ... meat. Cut with ravioli cutter or sharp ... and grated cheese. Fill with ricotta filling ... use leftover roast beef, pork or ... garlic salt to ground beef and pork. ... spaghetti or lasagna also.
Start homemade pasta ... and salt and fill up the well ... must NOT be GROUND. In a ... mounds of meat filling about 2 inches ... to form the ravioli envelopes. The wetted ... layer and serve, hot.
Brown 3 meats ... warm and easy to handle. Makes 10-12 dozen ravioli when used with sheets of fresh pasta dough. Dry for 3 hours before cooking or freezing.
Cook meat in ... remaining ingredients. At this point, instead of hand beating, a meat grinder would do a fine job. Cool before using. Makes 1 3/4 cups filling.
Prepare filling first. Brown ground beef drain grease. Mix ... minutes. Remove with slotted spoon and drain. Heat spaghetti sauce. Add ravioli and serve.
Mix flour, water, ... sit. Meantime brown ground beef, seasoning to ... and place on ravioli cutter. Make indentations for filling and fill holes with about ... bagged for future use.
Blend until sticky and smooth. Fry beef and pork. Drain ... spoon to drop filling onto dough. fold ... then put into baggies. Makes about 20 dozen ravioli.
Brown ground beef; drain. Stir ... 3 tablespoons meat filling along one side ... hours ahead of baking. Store covered in refrigerator and bake as directed.
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