• ¼ recipe Alton Brown's Meatloaf
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons grated Parmesan
  • ½ teaspoon dry oregano
  • Fresh pasta dough
  • 1 egg mixed with 1 teaspoon water (eggwash)
  • For the browned butter for 10 raviolis:
  • 2 tablespoons butter
  • 1 tablespoon sliced sage


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.

MacGourmet downloadRavioli. To import, drag image to your MacGourmet recipe box.