Ravioli Filling 1 (Meatloaf)
- 350 g meatloaf (about half the linked recipe)
- 1 T balsamic vinegar
- 3 T grated parmesan cheese (fresh)
- 1/4 t dried oregano
- 1 egg
- 1 t water
- fresh pasta dough
In a bowl, combine the meatloaf, balsamic vinegar, parmesan, and oregano; mix well and set aside.
In a small bowl, combine the egg with water; mix well and set aside.
Roll the fresh pasta dough out either by hand or by machine.
After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon, fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
Cook according to your recipe, or:
In half a gallon of rapidly boiling salted water, add the ravioli in batches of no more than 10. Once they start to float, remove to a strainer.
Plate and serve according to your recipe. or:
Use the brown butter sauce here:http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=444
Toss with liberal amounts of marinara sauce (such as this one: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=338 )
Meatloaf recipe at http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=443
SJ Note 8 Oct 2010: This is a great, flavorful filling. Definitely a keeper!