Homemade Beef Ravioli with Roasted Tomato Sauce

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is an comforting and delicious homemade pasta with browned ground beef filling. It's simply sauced with a roasted tomato sauce. If you're a fan of homemade pasta, take some time and make your dinner special.

Homemade Beef Ravioli with Roasted Tomato Sauce

adapted from Klassische italienische Küche von Julia della Croce

Roasted Tomato Sauce	Beef Ravioli
500 g Roma tomatoes 1 Yellow onion, chopped 6 Garlic cloves, peeled 2 tbsp Olive oil 1 tbsp Sugar Salt and pepper 1 tbsp Fresh thyme 200 ml White wine 2 tbsp Balsamic vinegar	300 g Pasta flour (or bread flour) 1/8 tsp Salt 4 Large eggs 1 tbsp Olive oil 200 g Ground beef 1 Shallot, minced 1 clove Garlic, minced 2 tbsp Parsley, chopped 1/4 tsp Salt 1 Egg white, beaten Parmesan, grated (optional) Chives, chopped (optional)

1. Preheat an oven to 200C/400F. Slice each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle with olive oil, then season with the sugar, salt, pepper, and thyme.
   
2. Roast the vegetables for 30 minutes or until the tomatoes are soft. Remove from the oven and transfer the roasted tomatoes into a large saucepan. With an immersion blender process the tomatoes to the desired consistency. Bring the tomato sauce to a simmer. Add in white wine and balsamic vinegar. Simmer for a further 20 minutes.
   
3. Combine pasta flour and salt on a clean work surface and make a well in the center. Place 3 eggs and olive oil in the well, and incorporate the flour into the liquid ingredients until combined. Knead the dough vigorously until it becomes smooth and elastic.
   
4. Allow the dough to rest, covered with plastic wrap, for at least 1 hour before rolling it out. Flatten a manageable amount of dough (about the size of an orange) on a clean work surface dusted with flour. Cover the rest of the dough. Using a rolling pin, work from the center of the dough to the edges with a back-and-forth motion, rolling and stretching the dough. Continue rolling, turning the dough occasionally and dusting it with flour to prevent sticking and tearing, until the sheet is the desired thickness. Leave the dough sheets to dry for 10-15 minutes before cutting.
   
5. Cook ground meat, minced shallot and garlic in a skillet until meat is browned. Remove and strain off the fat. Stir in one egg, parsley and salt.
   
6. Cut the dough sheet into 8-cm wide strips and place spoonfuls of filling about 4cm apart on one strip. Brush the area between fillings with egg white and top with a second strip of dough. Form ravioli by pressing around each filling to form a seal. Dust with flour and cut into squares with a pastry wheel. Crimp the edges of the ravioli with a fork to ensure that they are sealed properly. Alternatively you can cut out the wraps using a 2-inch cookie cutter.
   
7. Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes in a rapidly boiling salted water. Drain and gently toss with the sauce. Sprinkle some grated Parmesan and chopped chives on top if desired. Serve immediately.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Baked Stuffed Hokkaido Pumpkin

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A beautiful whole baked Hokkaido filled with ground beef, pumpkin seeds, shiitake mushrooms, ricotta, herb and spices. It’s delicious, remarkably easy and can be prepared in advance. The filling should be for enough for either two mini Hokkaido pumpkins or a large one. If you have too much filling left, bake a casserole!　

Inspired by Essen und Trinken

1 Hokkaido pumpkin 20 g Dried shiitake 3 tbsp Corn oil 2 Shallots 2 tbsp Pumpkin seeds, finely chopped 6 Allspice, finely crushed 3 Juniper berries, finely crushed

2 tbsp Thyme leaves 400 g Ground beef 3 tbsp Breadcrumbs 1 Large egg 50 g Ricotta Salt and pepper

1. Cut off top of pumpkin to make a lid and spoon out the seeds and pulp. Rub the inside with some salt. Place, cut side down, on a piece of kitchen paper, for 30 minutes.
   
2. Soak the dried shiitake in a bowl of warm water for 15 minutes until softened. Squeeze out the water and finely chop the shiitake. Finely dice the shallots.
   
3. Preheat the oven to 190C/375F. Heat 2 tablespoons of corn oil in a skillet. Add in chopped shallots, shiitake, allspice, juniper berries, pumpkin seeds and thyme. Cook until softened and fragrant, about 5 minutes.
   
4. Place the ground beef,breadcrumbs, egg, ricotta, and shiitake mixture in a large bowl. Season with salt and pepper. Mix until all the ingredients are well blended.
   
5. Fill the pumpkin with ground beef mixture and place on a baking tray together with the lid. Brush the pumpkin with 1 tablespoon of corn oil. Bake at the 2nd rack from bottom for an hour. About 10 minutes before the pumpkin has finished baking, cover with aluminum foil.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Oyster Beef With Broccoli

This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.

	Marinade	Sauce
300 g Broccoli florets 1 clove Garlic, crushed 1/3 tsp Salt 1/3 tsp Chicken bouillon powder 350 g Rump steak, sliced into thin strips Sunflower oil 3-5 Ginger slices 1 stalk Spring onion, sliced 1 clove Garlic, sliced	1 tbsp Oyster sauce 1/2 tbsp Sugar 1 tbsp Cornstarch 1 tbsp Water	1 tbsp Oyster sauce 1 tsp Maggi sauce 1 tsp Cornstarch 1 tbsp Water 1 tbsp Chinese rice wine White pepper powder to taste

1. Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
   
2. Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
   
3. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
   
4. Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.

Sloppy Joe

A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

1 tbsp Olive oil 2 Garlic cloves, minced 2 Shallots, chopped 1/2 Green bell pepper, diced Salt and freshly ground black pepper

450 g Ground beef 180 g Tomato sauce 100 g American barbecue sauce 2/3 tbsp Worcestershire sauce 1 tsp Hot sauce 4 Homemade burger buns, split, toasted, and buttered

1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.
   
   
2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.
   
   
3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.

Sloppy Joe 番茄酱牛肉碎汉堡

Frikadellen German Meat Patties

Frikadellen, one of the most popular German meat dishes, are flat, pan-fried patties of ground meat, chopped onions, bread crumbs, herbs, and the seasoning. Frikadellen are like the German equivalent of a hamburger. They are often served with potato salad, or German dumplings, or Sauerkraut. They take a sauce (I like black pepper sauce the most) very well too. A common variant of Frikadellen are prepared with minced chicken.

500 g Ground meat (a mix of pork and beef) 70 g Onions 1/2 tbsp Oil 4 tbsp Breadcrumbs 1 Egg

60 ml Milk 1 tsp Basil, dried (or marjoram) 1 tsp Salt 1 tsp White pepper

1. Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to ground meat in a mixing bowl. Stir together breadcrumbs and milk and add to meat mixture.
   
2. Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into palm-sized patties.
   
3. Preheat non-stick skillet with a little oil. Pan-fry the meat patties over medium high heat until browned on both sides. Serve them with salad, fries and tzatziki. Alternatively they can be served with German dumplings and black pepper sauce.

Syrian Meatballs

Syrian meatballs are made with ground beef (or lamb), rice, carrot, garlic and curry. They are fast and easy to make. The recipe is adopted from Hackfleisch Leckere Rezepte für die ganze Familie.

500 g Minced beef (or lamb) 125 g Cooked carrots, minced 1 clove Garlic, minced 100 g Rice, cooked

1 Egg 1 tsp Curry powder Salt and pepper 7-10 tbsp Sesame seeds Cooking oil

1. In a mixing bowl, add in the minced beef, cooked carrots, minced garlic, cooked rice, egg, curry powder, salt and pepper to taste. Stir until the mixture is well-blended.
   


2. Roll the beef-rice mixture into 3cm balls, about 35 balls. Coat each ball evenly with sesame seeds. Heat the oil in a large skillet until hot. Lower in the meatballs, several at a time and fry until cooked through and nicely golden. Remove and drain. Serve them warm with sour cream.

May this New Year bring newly found prosperity, love, happiness and delight in your life.

Ground Meat Rice Stew with Knorr Fix

A real classic, easy and delicious winter dish with "Knorr Fix", combining ground meat (beef, or pork or a mix of two), bell peppers, and rice in a flavourful yummy tomato sauce.

• 1 package / 48 g Knorr rice stew fix
  
  
• 350 g Mixed ground beef and pork
  
  
• 125 g Long-grain rice
  
  angiesrecipes
  
  
• 2 Purple onions
  
  
• 1 Red bell pepper
  
  
• 100 g Kidney beansangiesrecipes
  
  
• 700 ml Water
  
  
• 1 tbsp Corn oil

1. Cut purple onions and bell pepper into small chunks. Set aside. Heat up a pot or a deep pan with oil over the medium heat. Add in ground meat and onions and stir-fry for about 5 minutes.
   
   
2. Stir in paprika chunks and rice and stir briefly. Pour in water and Knorr fix. Stir to combine and bring to boil. Stir in the kidney beans and reduce heat to low. Cover and simmer for about 20 minutes.

German Meatloaf Falscher Hase

German meatloaf (Falscher Hase or Hackbraten in German) is a traditional German pork and beef meatloaf bound with boiled eggs, a real hearty comfort food. After WW II, falscher Hase rising to prominence as meat was still scarce but the housewives wanted to give the family a special treat, so they wrapped the ground meat (usually beef and pork) with boiled eggs and flavoured the meatloaf with parsley, mustard, and paprika. I have left out the hard-boiled eggs and bacon in this recipe.
Serve them with Sauerkraut, German bread dumplings or mashed potatoes and sour cream based sauce.
I would like to thank Sophie @ Sophie's Foodiefiles for this beautiful award.

250 g Ground beef 250 g Ground pork 1 medium Onion, chopped 3 tbsp Bread crumbs 3 tbsp Cold water 2 large Eggs

1/2 tsp Salt 1 tsp Paprikaangiesrecipes 1 tsp Dijon mustard, hotangiesrecipes 2 tbsp Parsley, chopped 1 cup Beef broth

2. Season the mixture with salt, paprika, mustard, and parsley. Blend ingredients thoroughly and shape into a loaf.
   
   
3. Place the loaf in a baking pan and bake in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf and basting occasionally. Serve with German bread dumplings.

Nori Beef Rolls

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.
I want to thank Aloyallyanders@Passionbaker for sharing the Kreativ Blogger Award and Elin@Elinluv's Corner, passing her Best Blog Award to me. As I said before, a blog without friends, like a soup without salt, would be dull and blank. Thank you once again my dear friends.

150 g Ground beef 25 g Frozen peas, thawed 2 Nori sheetsangiesrecipes

3 g Salt 1 g Baking sodaangiesrecipes 3 g Chicken bouillon 8 g Sugar 25 g Cornstarch 70 ml Water A few drops of Sesame oil 8 g Vegetable oil

1. Marinade the ground beef with salt and baking soda for 30 minutes. Stir until the ground meat has become elastic. Add in the water in 3 portions. While adding water, keep stirring until the beef has completely absorbed the water.
   
   
2. Add in the chicken bouillon, cornstarch and mix well, then stir in the oils. At last you add the peas and mix all the ingredients until the mixture is well-combined.
   
   
3. Divide the beef mixture onto two seaweed sheets, leaving an inch uncovered at border, and roll each up. Steam the rolls over the high heat for about 8 minutes. Slice and pan-fry until lightly brown.