Meatball Ravioli

Difficulty Level: Moderate

Total Time: 2.5 hours

Serving Size: 4-6 servings

Ingredients:

Roasted Garlic Tomato Sauce:

• 1 bulb of garlic

• 3 tbsp. extra virgin olive oil

• 4 garlic cloves, thinly sliced

• 28 oz. tomato passata with basil

• 1/2 tsp. salt

Parmigiano Cream Sauce:

• 1 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

Meatball Ravioli:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 1/2 cup meatball ragu

• 1/3 cup toasted panko breadcrumbs

• 1 tbsp. Italian parsley, finely chopped

Time Saving Tip: You can buy meatballs in sauce from your local grocery store instead of making them from scratch.

Directions:

Roasted Garlic Tomato Sauce:

1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with 1 tbsp. olive oil and wrap in tin foil. Roast in the oven for 45 minutes.

2. Heat the remaining olive oil in a heavy-bottomed pot over low heat and sauté the sliced garlic for 1-2 minutes, until fragrant.

3. Add the tomato passata, roasted garlic and salt to the pot. Stir and simmer on low heat for 15 minutes. Remove from heat and add more salt to taste.

Parmigiano Cream Sauce:

1. In a saucepan over low heat, add the heavy cream and simmer for about 4-5 minutes to reduce. Remove from heat and whisk in the Parmigiano until smooth, adding more to taste.

Meatball Ravioli:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

2. For the filling, mash the meatball ragu using a fork. Add to a piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).

4. Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.

5. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes.

6. Plate the ravioli and drizzle with the roasted garlic tomato sauce and Parmigiano cream sauce.

7. Top with toasted breadcrumbs and chopped parsley.