{"id":14391,"date":"2019-08-22T10:14:09","date_gmt":"2019-08-22T09:14:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/08\/22\/xxl-ravioli-auflauf-xxl-ravioli-au-gratin\/"},"modified":"2024-11-13T11:00:32","modified_gmt":"2024-11-13T03:00:32","slug":"xxl-ravioli-auflauf-xxl-ravioli-au-gratin","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/08\/22\/xxl-ravioli-auflauf-xxl-ravioli-au-gratin\/","title":{"rendered":"XXL-Ravioli Auflauf – XXL-Ravioli au Gratin"},"content":{"rendered":"

Was macht man mit frischer Pasta? Nudeln? Spaghetti? Wie langweilig….
\nBei mir wurden es Riesen-Ravioli, so richtig XXL Groesse! Und da ich nicht wollte, dass sie total zerfallen, beim Sieden, habe ich sie gebacken, fast wie eine Lasagna. Ich habe sie mit einer Fleisch-Ricottamischung gefuellt, doch man kann sie ohne weiteres auch mit Kaese oder Gemuese fuellen.
\nEin kleiner Tip: Nehmt eine sehr grosse Gratinform, denn meine Ravioli lagen ein wenig uebereinander und haben dann etwas zusammen geklebt, beim heraus nehmen. Deshalb gibts auch keine schoenen Bilder der einzelnen Ravioli.\u00a0\u200bGeschmeckt haben sie trotzdem ganz wunderbar!<\/p>\n

************<\/p>\n

What do you do with fresh pasta? Noodles? Spaghetti? How boring….<\/em>
\nI made huge Ravioli, XXL size ones! And because I didn’t want them to fall apart, when boiling, I just baked them, almost like a Lasagna. I filled them with a mixture of pork and Ricotta, but you could also fill them with a cheese or vegetable filling.\u00a0<\/em>
\nA little tip: Use a huge gratin dish. Mine was a little too small and so I had to put the Ravioli slightly on top of each other. Pasta tends to stick, so mine were sticking together after baking and I could not remove them nicely.\u00a0But they tasted wonderful anyway!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 6 grosse Ravioli:
\n250 g frische Pastaplatten<\/a>
\n300 g Schweinehackfleisch
\n50 g Speckwuerfeli
\n2 Knoblauchzehen, gehackt
\nSalz und Pfeffer
\nRosmarin
\nPaprika
\nOregano
\n300 g Ricotta
\n400 ml Tomatensauce<\/a>
\n\u200bReibkaese<\/p>\n

Bechamelsauce:
\n30 g Butter
\n1 gehaeufter EL Mehl
\n400 ml Milch
\nMuskatnuss
\n20 g Reibkaese<\/p>\n

Den Speck und die gehackten Knoblauchzehen in einer Bratpfanne gut anbraten. Dabei tritt genug Fett aus, dass man keines zugeben muss. Das Hackfleisch zugeben und gut wuerzen. Alles sehr gut durch braten. Auskuehlen lassen!Wenn es ausgekuehlt ist, die Masse mit dem Ricotta vermischen.
\nDie Teigwarenplatten in 6 Rechtecke schneiden. Auf jedes Rechteck 2-3 EL der Fleischfuellung geben. Rundherum um das Teigrechteck 1 cm mit kaltem Wasser bestreichen. Die Ravioli zufalten und die Seiten gut andruecken. Mit einem Ravioliraedchen die Seiten schoen schneiden.
\nEine grosse Gratinform einfetten und die Tomatensauce eingiessen.\u00a0Die Ravioli in die Sauce legen.
\nFuer die\u00a0Sauce Bechamel, in einem kleinen Topf die Butter schmelzen, dann das Mehl zugeben und klumpig mischen. Die Milch dazu giessen und mit Pfeffer, Paprika und Muskatnuss wuerzen. Mit dem Schwingbesen immerzu mischen, bis die Sauce leicht eindickt, dann den Kaese zugeben und vermischen.
\nDie Sauce Bechamel ueber die Ravioli giessen, Reibkaese darueber streuen und alles im Ofen bei 180 C Grad 30-40 Minuten backen. Heiss servieren!<\/p>\n

************<\/p>\n

For 6 big Ravioli:<\/em>
\n250 g fresh Pasta sheets<\/a><\/em>
\n300 g ground Pork<\/em>
\n50 g Bacon Bits<\/em>
\n2 cloves of Garlic, chopped<\/em>
\nSalt and Pepper<\/em>
\nRosemary<\/em>
\nPaprika<\/em>
\nOregano<\/em>
\n300 g Ricotta<\/em>
\n400 ml Tomato Sauce<\/a>\u00a0<\/em>
\ngrated Cheese<\/em><\/p>\n

Bechamel Sauce:<\/em>
\n30 g Butter<\/em>
\n1 heaped tbsp Flour<\/em>
\n400 ml Milk<\/em>
\nNutmeg<\/em>
\n20 g grated Cheese<\/em><\/p>\n

Fry the bacon bits and the chopped garlic in a wide pan. No need to add any fat as the bacon will have enough. Then add the ground pork, season well and fry until well browned. Put aside and let cool. When it is cooled mix with the Ricotta.\u00a0<\/em>
\nCut the pasta sheets into 6\u00a0rectangles. Put 1-2 tbsp of the meat filling on each one. Brush 1 cm at the sides of each pasta sheet with cold water. Fold the Ravioli together and push the sides well together. If you like them to look nice use a Ravioli cutter to cut all sides nicely.\u00a0<\/em>
\nGrease a large gratin dish and pour the tomato sauce into it.\u00a0Put the Ravioli into the sauce.<\/em>
\nFor the Sauce Bechamel melt the butter in a small pot and add the flour. Mix until it’s a big blob of flour, then add the milk and season with pepper, paprika and nutmeg. Whisk well all the while until it thickens. Add the grated cheese and mix.\u00a0<\/em>
\nPour the sauce over the Ravioli and sprinkle some grated cheese on top. Bake at 180 C for 30-40 minutes. Serve hot!<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Was macht man mit frischer Pasta? Nudeln? Spaghetti? Wie langweilig…. Bei mir wurden es Riesen-Ravioli, so richtig XXL Groesse! Und da ich…<\/p>\n","protected":false},"author":5,"featured_media":163202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,44,54,6,62,46,201,65,64],"tags":[127,50,58,25,104,67],"class_list":{"0":"post-14391","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-main-dishes","11":"category-italien","12":"category-pasta","13":"category-sauce","14":"category-pork","15":"category-speck","16":"category-tomato","17":"category-starters","18":"tag-meat","19":"tag-main-dish","20":"tag-italien","21":"tag-kaese","22":"tag-herbs","23":"tag-pasta","24":"post_format-post-format-gallery"},"yoast_head":"\nXXL-Ravioli Auflauf - XXL-Ravioli au Gratin[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/08\/22\/xxl-ravioli-auflauf-xxl-ravioli-au-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"XXL-Ravioli Auflauf - XXL-Ravioli au Gratin\" \/>\n<meta property=\"og:description\" content=\"Was macht man mit frischer Pasta? 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