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    Spicy Beef Consomme With Cheese Filling Ravioli

    Uploaded by

    Dan Uno
    This document provides a recipe for Spicy Beef Consommé with Cheese Filling Ravioli that serves 30 portions. It includes instructions for making the spicy beef consommé soup, fresh egg pasta, and cheese filling. The consommé is made by combining minced beef and vegetables then simmering them in stock. Fresh pasta is made by kneading eggs, oil, flour and salt into dough. The cheese filling contains ricotta, parmesan, eggs yolks, parsley and spices.

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    © All Rights Reserved
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    Spicy Beef Consomme With Cheese Filling Ravioli

    Uploaded by

    Dan Uno
    111 views2 pages
    This document provides a recipe for Spicy Beef Consommé with Cheese Filling Ravioli that serves 30 portions. It includes instructions for making the spicy beef consommé soup, fresh egg pasta, and cheese filling. The consommé is made by combining minced beef and vegetables then simmering them in stock. Fresh pasta is made by kneading eggs, oil, flour and salt into dough. The cheese filling contains ricotta, parmesan, eggs yolks, parsley and spices.

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    Spicy Beef Consomme With Cheese Filling Ravioli

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    This document provides a recipe for Spicy Beef Consommé with Cheese Filling Ravioli that serves 30 portions. It includes instructions for making the spicy beef consommé soup, fresh egg pasta, and cheese filling. The consommé is made by combining minced beef and vegetables then simmering them in stock. Fresh pasta is made by kneading eggs, oil, flour and salt into dough. The cheese filling contains ricotta, parmesan, eggs yolks, parsley and spices.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    111 views2 pages

    Spicy Beef Consomme With Cheese Filling Ravioli

    Uploaded by

    Dan Uno
    This document provides a recipe for Spicy Beef Consommé with Cheese Filling Ravioli that serves 30 portions. It includes instructions for making the spicy beef consommé soup, fresh egg pasta, and cheese filling. The consommé is made by combining minced beef and vegetables then simmering them in stock. Fresh pasta is made by kneading eggs, oil, flour and salt into dough. The cheese filling contains ricotta, parmesan, eggs yolks, parsley and spices.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    NAME OF DISH Spicy Beef Consommé with Cheese Filling

    Ravioli
    PORTION SIZE 2.5 liters x 30 portions (250 ml each)
    DISH CATEGORY Soup

    1. Spicy Beef Consommé

    INGREDIENTS QUANTITY METHOD

    Minced beef 1 kg 1. Combine the minced beef


    Onion 500 gm with the mirepoix, egg whites,
    Celery 200 gm cayenne pepper, tomatoes,
    Carrot 200 gm ground black peppercorn
    Egg whites 12 nos herbs and spices in a tall,
    Cayenne pepper 3 tbsp heavy stock pot. Mix them
    Tomatoes, blanched and 400 gm well.
    chopped 2. Add about 500 mL cold stock
    Parsley stems, chopped 1 tsp and stir well. Let it stand for
    Thyme 3 pieces about 30 minutes.
    Bay leaf 3 whole 3. Gradually stir in the remaining
    Cloves 2 tbsp stock. Be sure to mix them
    Black peppercorns, well.
    crushed 4. Set the pot over moderate fire
    Cold beef stock 4 litres and let it simmer. Stir
    occasionally.
    5. When simmering point is
    approaching, stop stirring.
    6. Move the pot to lower fire and
    simmer very slowly for 1½
    hours.
    7. Very carefully strain the soup
    through a china cap lined with
    several layers of cheese
    cloth.
    8. Degrease thoroughly.
    9. Season to taste.
    10. Garnish and serve.

    2. Fresh Egg Pasta

    INGREDIENTS QUANTITY METHOD


    Bread flour 450 gm 1. Put the flour in a mound on a
    Whole eggs 5 nos work surface. Make a well in
    Olive oil 15 mL the center and breaks in the
    Salt, as needed eggs, oil and salt.
    2. Working from the center
    outward, gradually mix the
    flour into the eggs to form nice
    dough.
    3. Begin kneading the dough,
    incorporating more flour. If the
    dough still sticky, add more
    flour a little at a time. Knead
    well for about 15 minutes.
    4. Cover the dough with a bowl
    or wet towel and let it rest for
    at least 30 minutes before roll
    it into pasta layer.

    3. Cheese Filling

    INGREDIENTS QUANTITY METHOD

    Ricotta cheese 500 gm 1. Mix all the ingredients


    Parmesan cheese 250 gm together until become a
    Egg yolks 5 nos smooth paste.
    Chopped parsley 50 gm
    Nutmeg powder ½ tsp
    Salt, to taste
    Pepper, to taste

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