RAV-ear-IOLI: Creepy Meat Ravioli Ears
Because nothing says “Happy Halloween!” like a plate of pasta that looks like severed ears. These spooky little meat-filled ravioli are shaped to look eerily realistic — and when you serve them over a pool of red tomato sauce, they’ll be both creepy and delicious enough to make your guests scream (with delight).
EQUIPMENT (PAID LINKS)
- Food processor
- Large cutting board
- Egg-shaped cookie cutter (about 2 ¾ x 2 inches)
- Piping bag
- Spider strainer or slotted spoon
- Sheet pan
Ingredients
- 1 cup all-purpose flour
- 1 whole egg
- 3 egg yolks save the whites for brushing
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ pound ground beef
- ¼ cup finely grated Parmesan or a blend of Parmesan, Romano, and Asiago
- 2 tablespoons ricotta cheese
- 1 egg
- 1 tablespoon finely chopped parsley
- 1 clove garlic minced
Instructions
- Make the Dough: In a food processor, combine the flour, whole egg, egg yolks, olive oil, and salt. Blend until the mixture forms small clumps. Turn it out onto a large board (no need to flour it) and knead for about 10 minutes, until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap, flatten slightly into a disc, and let it rest at room temperature for 1 to 2 hours.1 cup all-purpose flour, 1 whole egg, 3 egg yolks, 1 tablespoon olive oil, ¼ teaspoon salt
- Prepare the Filling: In a bowl, mix the ground beef, grated cheese, ricotta, egg, parsley, and minced garlic until everything is well combined and forms a thick paste. Transfer the filling to a piping bag, tie it closed, and set aside.¼ pound ground beef, ¼ cup finely grated Parmesan, 2 tablespoons ricotta cheese, 1 egg, 1 tablespoon finely chopped parsley, 1 clove garlic
- Roll Out the Dough: Once the dough is rested, place it on a lightly floured surface. Roll it out from the center outward, adding a little flour on top as needed, until it’s very thin — almost see-through (about 1 millimeter thick). You may need to cut the dough in half and work in batches.
- Cut and Fill the Ravioli: Using the egg-shaped cookie cutter, cut several ovals out of the dough. Keep the remaining dough covered with plastic wrap so it doesn’t dry out. Lightly brush two ovals with the reserved egg whites. Snip the tip off your piping bag to make a ¼-inch opening and pipe the filling in a small “J” shape on one piece.
- Shape the Ears: Top the filled oval with another egg-washed oval, pressing gently to seal and remove any air bubbles. Pinch and slightly pull about one-third up from the bottom to form the inner ear (the tragus). Brush a bit more egg white around the outer edge, then roll and fold it slightly to create the curved outer rim (the helix). Pinch the bottom gently to form the lobe. Repeat with remaining dough and filling — mirror some shapes for left and right ears!
- Create an Assembly Line: Work with a few at a time (about 4 pairs). Brush, fill, and shape each one. This makes the process smoother and ensures they don’t dry out. Set finished ravioli ears on a parchment-lined sheet pan.
- Cook the Ravioli: Bring a large pot of salted water to a boil (use about 1 tablespoon salt per 4 quarts of water), then lower it to a gentle simmer. Add a few ravioli at a time and cook for 8 to 10 minutes, until the pasta is tender and the meat is fully cooked. Gently lift them out using a spider strainer and place them on a sheet pan lightly brushed with olive oil to keep from sticking.
- Serve and Spook: Spoon hot tomato sauce onto a plate and arrange the ravioli ears on top. They’ll look creepily real — and taste even better. Perfect for Halloween or anyone who loves punny pasta and a little culinary horror show.
