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1
In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
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2
Using the fresh pasta recipe, roll out your dough either by hand or by machine.
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3
After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares.
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4
Using a teaspoon fill the center of half with the filling.
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5
Brush around the filling with the egg wash and place the remaining squares on top.
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6
Press down around the seal to push out any air bubbles.
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7
In half a gallon of rapidly boiling salted water add the ravioli in batches.
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8
Remove to a strainer.
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9
In a separate pan over medium heat place the butter until it just starts to brown.
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10
Toss in 10 ravioli until coated.
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11
Sprinkle in the sage and toss again to evenly distribute.
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12
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.
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13
Pulse until the mixture is of a fine texture.
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14
Place this mixture into a large bowl.
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15
Combine the onion, carrot, garlic, and red pepper in the food processor bowl.
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16
Pulse until the mixture is finely chopped, but not pureed.
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17
Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
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18
Season the meat mixture with the kosher salt.
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19
Add the egg and combine thoroughly, but avoid squeezing the meat.
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20
By Hand: On a clean surface make a well with the flour.
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21
In a measuring cup mix the eggs, water and oil and salt.
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22
Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated.
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23
Do not force the dough to take all of the flour.
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24
If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap.
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25
Place in the refrigerator for 1 hour to rest.
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26
If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
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27
By Food Processor:
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28
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times.
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29
In a liquid measuring cup whisk the eggs, water and oil.
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30
While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl.
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31
Follow directions above for hand rolling or machine.
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32
Preparation time: 5 minutes
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33
Cooking time: 3 to 5 minutes in boiling water
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34
Ease of Preparation: easy
