Meat and Ricotta Filling with Basil for Pasta
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4 to 6 (Makes about 2 1/2 cups)
Ingredients
Before You Begin
This filling is especially delicious with beef, veal, or pork. Use any combination of these meats and pair this hearty filling with tomato sauce.
Instructions
- Heat oil in a medium skillet. Add garlic and sauté until lightly colored, about 1 minute. Add meat; cook over medium-high heat, stirring to break up larger pieces, until liquid evaporates and meat browns, 3 to 4 minutes. Drain off fat; transfer meat mixture to a medium bowl. Stir in remaining and set filling aside. (Can be covered and refrigerated overnight.)
Time
20 minutesYield
Serves 4 to 6 (Makes about 2 1/2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.
Before You Begin
This filling is especially delicious with beef, veal, or pork. Use any combination of these meats and pair this hearty filling with tomato sauce.
Instructions
- Heat oil in a medium skillet. Add garlic and sauté until lightly colored, about 1 minute. Add meat; cook over medium-high heat, stirring to break up larger pieces, until liquid evaporates and meat browns, 3 to 4 minutes. Drain off fat; transfer meat mixture to a medium bowl. Stir in remaining and set filling aside. (Can be covered and refrigerated overnight.)
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