I’m taking Burritos to a whole new sophisticated level with this Spicy Burrito Ravioli. Homemade ravioli stuffed with slow-cooked beef, sharp cheese, spring onion, chillies, haricot beans and a pinch of fluffy rice.
600g(5 cups) '00' pasta flourplus extra for rolling
6large eggs
6tspolive oil
Filling:
340g(2 cups) cooked rice
6spring onions/scallionschopped finely
2red chillieschopped finely
400g/10oz can of mixed beans in saucesmall
225g(1 1/2 cups) of slow cooked beef - or other leftover cooked meat*I used leftover beef in Guinness, see recipe below for it
250g(2 cups + 2 tbsp) sharp cheddargrated finely
Sauce:
2regular jars of hot salsaor you could make your own spicy sauce – try the one in this recipe
To serve:
230g(1 cup) sour cream
Chopped chillies
Chopped spring onions/scallions
grated cheddar
Instructions
First make your pasta. Pour the flour into a mound on your work surface and make a well in it. Break the six eggs into the well and add in the 6 tsp of olive oil. Slowly, a bit at a time, incorporate the flour into the eggs. It’s can be a bit of a challenge not to get the eggs leaking out all over the surface, so you may need to work quickly.
600 g (5 cups) '00' pasta flour, 6 large eggs, 6 tsp olive oil
Continue to work the dough together. If it’s sticky, add a bit more flour, if it’s dry and you can’t get all the flour incorporated, add an extra egg yolk. Work the dough into a ball (it will be quite tough) and then knead it for 5-10 minutes until smooth. The dough will begin to feel ever so slightly oily on your hands, that’s when you know it’s ready. Wrap the dough in clingfilm and refrigerated for 30 minutes (or up to 24 hours).
Take the dough out of the fridge, it should have softened a little and have a slightly shiny appearance. Cut the dough into 6 pieces. Put 5 of them back in the clingfilm and start working on the first piece.
If you have a pasta machine, then flour the dough and work it through the pasta machine 4-5 times, starting at a thicker setting and finishing on it’s thinnest setting. You will need to ensure the dough and the machine is quite well floured.
Line half of the rolled dough over a floured, 12-piece ravioli mould. Press the dough down using the press provided, then fill each indentation with the burrito ingredients.
For each ravioli, I use 1/2 tsp rice, 3 slivers of spring onion and 3 sliver of chilli, 1 or 2 of the mixed beans, a tsp of slow-cooked beef (pull it apart a little rather than have one big chunk) and then top up with a good pinch of cheese. The filling should be packed in well to prevent air bubbles.
340 g (2 cups) cooked rice, 6 spring onions/scallions, 2 red chillies, 400g/10oz can of mixed beans in sauce, 225 g (1 1/2 cups) of slow cooked beef - or other leftover cooked meat, 250 g (2 cups + 2 tbsp) sharp cheddar
Brush the edges of the pasta with some water and then place the other half of the rolled dough on top. Use a rolling pin to adhere the pasta sheets to each other. Press down on the edges of the mould with the rolling pin to cut out the shapes. Turn the mould over and the ravioli should come out with a little press on the bottom of each one.
Leave the ravioli to dry whilst you make the rest.
When all of the ravioli is made, cook the ravioli in boiling water for 5-6 minutes. You may need to do it in a couple of large pans - to prevent the pans from becoming over-full (which may cause the ravioli to stick together).
Whilst the ravioli is cooking, heat up the salsa in a pan. Drain the ravioli and toss it gently in the warm salsa.
2 regular jars of hot salsa
Drain the cooked ravioli in a colander, then gently toss it in some hot salsa.
Sprinkle the ravioli with grated cheese, spring onions and a little bit of chilli and serve with some sour cream.
230 g (1 cup) sour cream, Chopped chillies, Chopped spring onions/scallions, grated cheddar
Notes
* for the slow cooked meat, I used my Beef in Guinness recipe: Here's the recipe for approx. 6 cups (You need 1.5 cups for the ravioli, you can serve the rest for another meal or freeze for another time): Ingredients: 2 tbsp. vegetable oil 1.75kg braising/stewing beef, chopped into bite-size chunks 2 tbsp. plain (all purpose) flour mixed with a pinch of salt and pepper 2 large onions 5 cloves garlic, peeled and crushed 800ml Guinness 400ml beef stock (water plus 2 stock cubes is fine) 2tbsp tomato puree 4 bay leaves 2 tsp dark brown sugar ¾ tsp salt ¾ tsp crushed black pepper Instructions: 1.Pre-heat the slow cooker to high 2.Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, sugar, salt and pepper. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours (alternatively you could put a lid on the pan and cook in the oven for 3-4 hours at 160c/325f)..Nutritional Information is per ravioli.