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Chopped Cheese Ravioli
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Chopped Cheese Ravioli

The classic NYC bodega sandwich, chopped cheese, stuffed into a ravioli and served in a creamy alfredo sauce
Prep Time1 hour 30 minutes
Cook Time30 minutes
Resting time1 hour
Total Time3 hours
Course: Main Course
Cuisine: American, Italian, New York
Keyword: Mash-Up, Over the Top, stuffed
Servings: 4 people
Calories: 1625kcal

Equipment

Ingredients

Pasta

  • 3 cups flour
  • 1/2 teaspoon salt
  • 4 large eggs

Filling

  • 1 pound ground beef
  • 1 small onion sliced thin
  • 1 tablspoon adobo seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sazon seasoning
  • 1 teaspoon red wine vinegar
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons mayo
  • 2 tablespoons ketchup
  • 6 ounces yellow American cheese slices chopped

Sauce

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/2 teaspoon flour
  • 2 cups light cream
  • 1 cup freshly grated parmesan cheese
  • oregano, red pepper flakes, black pepper
  • 1/4 cup ketchup
  • 2 tablespoon mustard
  • 2 tablespoons mayo

Garnish

  • toasted sesame seeds
  • chopped tomato
  • chopped pickles

Instructions

Make the pasta

  • Put the flour in a large bowl and season with salt. Beat the eggs in a separate bowl and add them to the flour. Bring the mixture together at first with a spoon and then with your hands. Knead 3 minutes until smooth. Wrap tightly in plastic and set aside in the fridge until ready to use.

Make the filling

  • Preheat a pan or cast iron griddle with some oil and add the meat. Season with salt. USe a spatula to chop up the meat and spread it out. Add the onions on top and add a little more salt.
  • Continue to cook and chop until the onions are chopped up, and the meat is browned on all sides. Season with adobo, garlic powder, and sazon. Remove from heat.
  • Allow to cool for 5 minutes, then stir in the vinegar, worcestershire, mayo, and ketchup. Stir in the cheese, and chop it up with a wooden spoon, stirring and chopping until the cheese is in smaller pieces and some has slightly melted into the sauce. Allow to cool in the fridge for at least 30 minutes before using.

Stuff the pasta

  • Use a pasta maker to roll out the dough. If you have never done this, refer to the link I posted above the recipe. Roll it out to the 4th thinnest setting on the pasta roller.
  • Cut the pasta sheets into squares. Squeeze about 1/4 cup of the filling into a tight patty in your palm. Place the filling onto the pasta square. Wrap the pasta around the filling, using your fingers to make the edges of the pasta thinner where they might overlap. If too much pasta overlaps it will be hard and chewy in the final dish.
  • Use water to seal the pasta shut, and use your fingers to smooth out some of the seams and edges. Dust with flour and repeat to make 12 large ravioli, 3 per person.

Make the sauce

  • Add the butter and oil to a hot pan and add in the garlic. Stir and cook 3 minutes.
  • Stir in the flour and stir until there are no clumps. Whisk in the cream.
  • Bring to a simmer and remove from heat.
  • Stir in the cheese, then the spices. Next stir in the mayo, mustard, and ketchup. Turn heat back on, as low as possible.

Bring it together

  • Bring a salted pot of water to a simmer. Add in the ravioli. Stir occasionally and Cook about 5 minutes until they float in the water.
  • Add the pasta to the sauce, and toss gently in the pan to coat fully.
  • Serve 3 on each plate with plenty of extra sauce. Top with the sesame seeds, pickles, and tomatoes.

Nutrition

Calories: 1625kcal | Carbohydrates: 89g | Protein: 65g | Fat: 112g | Saturated Fat: 55g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 497mg | Sodium: 2514mg | Potassium: 854mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2582IU | Vitamin C: 4mg | Calcium: 1206mg | Iron: 9mg