Kaloirka is a traditional Cypriot recipe, which is similar to beef ravioli, maybe a remnant from the Venetian rule on the island!! This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something I wanted to make for a long time now. The procedure to make them is exactly the same as for Cheese Ravioles. I rolled out the dough and with a wet (but not dripping brush) I wet the dough and placed a teaspoon of filling leaving some space in between to cut the dough. I placed another sheet of phyllo on top and with my hands I pressed it lightly to separate the ravioli and then I cut them with a pasta cutter. I placed them on a floured surface and formed layers of ravioli placing cling film in between. The boiling procedure is the same as for any pasta.
In Cyprus we always cook the pasta in chicken stock.
I am submitting this recipe to Kevin of Closet Cooking, who is this week’s host for the Presto Pasta event created by Ruth, of Once Upon a Feast.
Kaloirka, Cypriot Beef Ravioli
Ingredients for 5
Preparation time: One and a half hours
Cooking time: 20 minutes
For Filling:
- 300 grams of ground beef
- 1 medium onion, finely chopped
- 3 spring onions, finely chopped
- Parsley
- 1 garlic clove, finely chopped
- Salt and pepper to paste
- ½ cup of dry white wine (no water)
- A few spoonfuls of Olive Oil
Heat oil in heavy skillet and sauté ground beef, add, onion and garlic and then add the wine and mix for a few minutes. Add salt and pepper and simmer until all the pan juices have evaporated, mixing from time to time. No water is necessary. When done, add parsley and mix. remove from heat and allow to cool down.
For Dough:
You can use any pasta recipe you have, but this pasta recipe is easy, and the dough, to my taste is easier to handle. Tastes good too!
Ingredients:
- 2 whole eggs
- 3 - 4 tablespoons of water
- 1 teaspoon salt
- ½ kilo sifted all-purpose flour
- ½ cup of olive oil
Directions:
In a skillet saute the onions and the garlic in a few tablespoons of olive oil, until translucent. Add the ground meat and saute and then add the wine. Season with salt and pepper and simmer until the fluids have evaporated. Remove from the heat and mix in the parsley. Set aside to cool.
Place flour in mixer bowl, add salt and oil and mix. Add eggs and water until dough is not sticky. Wrap in a plastic wrap and allow to rest until the ground meat cools down.
The procedure must begin at least 2 hours before serving. Depending on time needed to roll out dough begin the procedure for cooking. As I roll out the dough on the mixer attachment it takes about half an hour. The manual pasta machine takes more time and the dough rolled out manually takes more time depending on each one’s skills.
The procedure to make them is the same as ravioles. You may see the procedure of how to roll out the dough as well as how to make Ravioles.
Another way to make them, which however, needs more time, is to cut round pieces of dough, add a teaspoon of filling on one side and fold to form a semi-circle. Then join the two ends together and fold the top side together with the two ends.
Other relevant recipes:
Tags: beef, Cypriot, dough, Ground meat, made with phyllo, Pasta, phyllo, Ravioli, Traditional
June 11th, 2008 at 3:38 pm
I love homemade ravioli. I just made some for the first time a couple of weeks ago and they were a success. This recipe sounds delicious. Thanks for sharing my friend!
June 11th, 2008 at 7:11 pm
great job ivy! wonderful entry! i have never tried my hands at ravioli…kudos to u..come over to my blog for a lil something for u!!
June 11th, 2008 at 7:56 pm
Hi Ivy….yes I heard the radio program yesterday night….that was so sweet of you to take my name..
June 11th, 2008 at 9:04 pm
Wow, I haven’t had ravioli in such a long time - they are one of my favorites! Yours look so good, Ivy!
June 12th, 2008 at 2:51 am
Your beef ravioli looks really good. I have been wanting to try making my own ravioli for a while now. Thanks for sharing with Presto Pasta Nights!
June 12th, 2008 at 6:10 am
I wish I had a generous plate full of these to enjoy right now sis. I have yet to make my own pasta..I don’t know what I am waiting for:D
June 12th, 2008 at 6:34 am
Yummy! And you make me feel like I could make these like you, even though I’m a total pasta illiterate!
June 12th, 2008 at 10:10 am
Sounds so easy when you explain how to do it, Ivy! I have never made my own pasta… it’s just so easy to pick it up at the supermarket and just boil it and add some sauce.
Plus, I don’t have that machine that, I guess, is a big help… my Santa’s list for this year is growing and growing
June 12th, 2008 at 11:40 am
Ah, I had it in my list past Christmas and Santa Demetri was good enough to bring it to me.
June 12th, 2008 at 12:04 pm
I think you wrote this post just for me! I love ravioli.
I’ve never tried making homemade, so kudos to you.
June 12th, 2008 at 5:49 pm
Beautiful and delicious-looking ravioli!
June 12th, 2008 at 6:05 pm
Great tutorial, ravioli is great and I would love to try some of yours.
June 13th, 2008 at 2:02 am
Hi Ivy, I have never tried this, but it looks great!!!
June 13th, 2008 at 7:30 pm
Delicious work! Its been a while since I made ravioli. For me, it was a somewhat frustrating experience, but then again, it was also one of my first home-made pasta dough experience (which probably wasn’t a good idea). But you’ve inspired me to get back to it!
June 14th, 2008 at 7:36 am
This looks delish Ivy. I have never tried making my own pasta, but really want to try in the future.
June 15th, 2008 at 5:02 am
They do look wonderful. Thanks for sharing with PResto pasta Nights. What’s on tap for next week?