Weston Roma 5 Piece Ravioli Maker Set - Manual (Page 3)

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TRADTITIONAL EMPANADAS
3 cups all-purpose flour 1 1/2 corn meal
3 Tbsp sugar 1 1/2 tsp baking powder
3/4 tsp salt 3/4 cup canola oil
1-1 1/4 cups water 1/2 cup pepitas (hulled pumpkin seeds)
1/2 lb lean ground beef 1 small onion, chopped
1/4 cup diced red bell pepper 2 cloves garlic, minced
1 small tomato, seeded & chopped 2 tsp ground cumin
1/4 cup reduced sodium chicken broth
2 Tbsp red wine vinegar 2 cups frozen hash brown potatoes
3/4 tsp salt 2 scallions, white part only, chopped
1 hard-boiled egg, chopped 1 egg, mixed with 1/4 cup water
.
Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl
.
Add oil and work with your fingertips until the mixture becomes crumbly
.
Add water and knead until dough just comes together (do not overwork)
.
Press the dough into two disks, andrap in plastic and refrigerate for at least 30
minutes or overnight
.
To prepare the filling: Heat a medium skillet over medium-low heat
.
Add pumpkin seeds and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes
.
Transfer to a blender or spice mill and grind to a fine powder
.
Cook ground beef in a large nonstick skillet over medium heat, crumbling with a
wooden spoon, until no longer pink, about 4 minutes
.
Drain on paper towels
.
Add onion to the pan and cook, stirring often, until softened, 2 to 3 minutes
.
Add bell pepper and garlic; cook, stirring often, until fragrant, about 1 minute
.
Stir in tomato, cumin, broth, vinegar, potatoes, salt, ground pumpkin seeds and the beef
.
Reduce the heat to medium-low; cover and cook for 10 to 15 minutes to intensify
flavors and reduce liquid
.
Fold in scallions and hard-boiled egg
.
Let cool completely in the refrigerator
.
Preheat oven to 350 o F
.
Coat 2 baking sheets with cooking spray
.
On a lightly floured surface, roll out dough to 1/8” thick
.
Follow the “Ravioli Instructions” as listed in this booklet on how to fill and
assemble the ravioli
. Cut the dough using the 4 3/4” Ravioli Maker
. Spoon a rounded 2 tablespoons of filling into the dough
. Repeat with remaining dough and filling
.
Place each pie on the prepared baking sheet
.
Brush egg glaze over the empanadas
.
Bake the empanadas until golden and crisp, switching the position of the pans
midway, 55 to 65 minutes
.
Let cool for 5 minutes
.
Serve warm
.
Serve with Aji Sauce
RAVIOLI INSTRUCITONS
1. Prepare the dough using your
favorite recipe.
2. Roll the dough out flat to
preference, approximately 1/4”
(0.64 cm) or thinner.
3. Open the Raviloi Maker of
choice. With the outer cutting
edge facing down (Figure A).
4. Press a circle through the
dough with the cutting edge of the
Ravioli Maker. Making circles of
dough (Figure B).
5. Turn the Ravioli Maker with
the crimper edge facing up.
6. Place the dough circle on
the Ravioli Maker, making sure
that the dough circle reaches the
crimper edge area.
7. Plase a small amount of filling
on one half of the dough circle.
Avoid the area that the dough
will be crimped at. Be careful not
to overfill, as the dough may not
seal completely or be overstuffed
(Figure C).
8. Moisten the edges that will be
the crimp area with water.
9. Fold the Ravioli Maker in half
(Figure D). Press firmly to seal
the ravioli.
10. Remove the excess dough
from the outside of the Ravioli
Maker (Figure D).
11. Open the Ravioli Maker and
remove your ravioli (Figure E).
12. Sprinkle with flour to keep
raviolis from sticking to each
other. Cook ravioli as needed.
Figure A Crimper
Edge
Cutting
Edge
(Underside of
Ravioli Maker)
Figure B
Figure C
Figure D
Figure E