newcook
11-25-2005, 04:24 AM
I made this recipe for supper last night and thought it was really really good. I will definitely make it again. I reduced the oil by half and the onions were still swimming in oil so next time I would reduce the oil by much more. I also reduced the salt, using 1 teaspoon instead of one tablespoon. I think I might increase the spice mix by a bit in the sauce the next time. I also used extra lean ground beef. I don't think the calorie count in the recipe is correct though. I wanted to run it through Mastercook again but I already threw out the wonton wrappers so can't check the weight. It took me a long time to stuff all of those wonton wrappers, but I was getting much faster at it by the end. I was overstuffing them at first so the edges weren't sticking together properly. They still ended up really tasty.
* Exported from MasterCook *
Leek Ravioli With Ground Beef Sauce
Recipe By : "From Wazhma Karzai, co-owner of Helmand."
Serving Size : 8 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GROUND BEEF SAUCE:
1/2 cup vegetable oil
1 large onion -- chopped
1 pound ground round
3 garlic cloves -- minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon salt -- or to taste
1/2 teaspoon freshly ground pepper
1 can tomato paste -- (6-ounce)
2 cups water
THE RAVIOLI:
3 leeks (white parts only) -- well washed, diced
2 bunches scallions (white parts only) -- diced
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt -- or to taste
1 egg white + 1 tablespoon water
1 package wonton/ravioli wrappers
1 1/2 cups Yogurt Garlic Sauce
1 teaspoon dried mint
To prepare the ground beef sauce: Heat the oil in a heavy, medium-size saucepan until it ripples. Add the onion and saute until lightly browned. Add the beef and saute for about 5 minutes, until the meat is no longer pink, stirring frequently to break it into tiny pieces. Stir in the garlic, coriander, turmeric, cinnamon, salt and pepper. Cook for 5 minutes.
Blend in the tomato paste. Add the water and bring to a boil over high heat. Cover, reduce heat and simmer for 20 to 25 minutes, until the sauce thickens.
To prepare the ravioli: Combine the leeks, scallions, oil, pepper flakes and salt in a mixing bowl. Mix the egg white with the water to make an egg wash. Brush egg wash around the edges of a wonton wrapper. Place 1 tablespoon of the leek mixture in the center. Fold the wonton over like a book and press edges firmly together to seal. Continue forming ravioli.
Place the ravioli in a large pot of rapidly boiling water. When the ravioli rise to the top, boil for 4 minutes. Drain thoroughly in a colander.
To serve: Spread some of the yogurt sauce on each serving plate. Place ravioli on top. Add more yogurt sauce, then the ground beef sauce. Sprinkle with dried mint.
Cuisine:
"Afghani"
Source:
Deborah Grossman, Special to The Chronicle
Copyright:
"©2005 San Francisco Chronicle"
- - - - - - - - - - - - - - - - - - -
NOTES : Serves 6 to 8.
PER SERVING: 375 calories, 16 g protein, 16 g carbohydrate, 28 g fat (6 g saturated), 42 mg cholesterol, 1,272 mg sodium, 2 g fiber.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 793 1337 0 0 0 3231 905617 0 20135
* Exported from MasterCook *
Leek Ravioli With Ground Beef Sauce
Recipe By : "From Wazhma Karzai, co-owner of Helmand."
Serving Size : 8 Preparation Time :0:00
Categories : Beef Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GROUND BEEF SAUCE:
1/2 cup vegetable oil
1 large onion -- chopped
1 pound ground round
3 garlic cloves -- minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon salt -- or to taste
1/2 teaspoon freshly ground pepper
1 can tomato paste -- (6-ounce)
2 cups water
THE RAVIOLI:
3 leeks (white parts only) -- well washed, diced
2 bunches scallions (white parts only) -- diced
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt -- or to taste
1 egg white + 1 tablespoon water
1 package wonton/ravioli wrappers
1 1/2 cups Yogurt Garlic Sauce
1 teaspoon dried mint
To prepare the ground beef sauce: Heat the oil in a heavy, medium-size saucepan until it ripples. Add the onion and saute until lightly browned. Add the beef and saute for about 5 minutes, until the meat is no longer pink, stirring frequently to break it into tiny pieces. Stir in the garlic, coriander, turmeric, cinnamon, salt and pepper. Cook for 5 minutes.
Blend in the tomato paste. Add the water and bring to a boil over high heat. Cover, reduce heat and simmer for 20 to 25 minutes, until the sauce thickens.
To prepare the ravioli: Combine the leeks, scallions, oil, pepper flakes and salt in a mixing bowl. Mix the egg white with the water to make an egg wash. Brush egg wash around the edges of a wonton wrapper. Place 1 tablespoon of the leek mixture in the center. Fold the wonton over like a book and press edges firmly together to seal. Continue forming ravioli.
Place the ravioli in a large pot of rapidly boiling water. When the ravioli rise to the top, boil for 4 minutes. Drain thoroughly in a colander.
To serve: Spread some of the yogurt sauce on each serving plate. Place ravioli on top. Add more yogurt sauce, then the ground beef sauce. Sprinkle with dried mint.
Cuisine:
"Afghani"
Source:
Deborah Grossman, Special to The Chronicle
Copyright:
"©2005 San Francisco Chronicle"
- - - - - - - - - - - - - - - - - - -
NOTES : Serves 6 to 8.
PER SERVING: 375 calories, 16 g protein, 16 g carbohydrate, 28 g fat (6 g saturated), 42 mg cholesterol, 1,272 mg sodium, 2 g fiber.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 793 1337 0 0 0 3231 905617 0 20135