Ingredients
1/4 recipe Alton Brown's Good Eats Meatloaf Click here to go to that recipe
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan
1/2 teaspoon dry oregano
Good Eats fresh pasta dough Click here to go to that recipe
1 egg mixed with 1 teaspoon water (eggwash)
For the browned butter for 10 raviolis:
2 tablespoons butter
1 tablespoon sliced sage
Directions
In a bowl, combine the meatloaf, balsamic vinegar, Parmesan,
and oregano, mix well, and set aside
Using the fresh pasta recipe, roll out your dough either
by hand or by machine.
After you have rolled the pasta out into sheets, cut the
sheet into an even amount of squares. Using a teaspoon fill
the center of half with the filling. Brush around the
filling with the egg wash and place the remaining squares on
top. Press down around the seal to push out any air bubbles.
In half a gallon of rapidly boiling salted water add the
ravioli in batches. Remove to a strainer.
In a separate pan over medium heat place the butter
until it just starts to brown. Toss in 10 ravioli until
coated. Sprinkle in the sage and toss again to evenly
distribute.