Brown and crumble beef and sausage and olive oil. Drain off oil, place meat in food processor and cool. Add remainder of ingredients and process briefly. Cool completely
Filling and Cooking Pasta
Flour sheet of dough and place over ravioli mold. Fill each space with 2 tsp. filling. Wet dough slightly and lay another sheet of dough over meat.Press dough down with rolling pin and remove excess dough around edges. Turn mold over to release raviolis onto a baking sheet line with waxed paper.
Cook ravioli in gently boiling water for about 8 to 10 ,minutes. Serve with sauce.
1 1/2 c all purpose flour 1/3 c cake flour 3 eggs 2 t. olive oil
Place flours in food processor. Beat eggs and olive oil in small bowl. Turn on processor and slowly add eggs and oil. Continue processing until the dough forms a ball. If the dough is sticky, knead a little more flour in by hand. Divide dough into 3 pieces and wrap in plastic. Let it rest for at least 15 minutes. Start with 1 pices of dough and send through pasta machin on setting #1 - 6 to 8 times, folding into thirds each time. Sprinkle with flour if necessary. Now roll the pata through on #2 and continue though #6
6 tablespoons butter softened 2/3 cup sugar 1/4 teaspoon salt 1 tablespoon lemon zest 1 teaspoons almond extract 1 1/2 teaspoons baking powder 3 tablespoons freshly squeezed lemon juice 2 large eggs 2 cups flour
12 ounces white chocolate
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, lemon zest, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Place the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Bake the dough for 25 minutes.
Remove from the oven, cool on the pan about 25 minutes; Reduce the oven heat to 325°F.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
Use a serrated knife to cut the log crosswise into 1⁄2" slices. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.
Melt chocolate carefully in microwave (50% power for 1 minute) and dip one end of biscotti in chocolate. Cool inmuffin pans until the chocolate is hard.
Place everything in bread machine and set on manual.Lightly sprinkle corn meal over a baking sheet or stone. After cycle is finished, form dough into round and place on prepared baking sheet or stone. Let rise about 1 hour. Bake at 375 degrees F for 30 minutes or until browned on top and bottom.
Preheat oven to 350 Degrees F. Butter bottom and sides of spring form pan. Line bottom with parchment paper and butter, then flour pan. Sift together flour and 3 T. sugar in small bowl and set aside. Beat eggs, yolks and ½ v sugar in mixer until thick and pale yellow. Fold in flour mixture. Pour in pan and bake for 25 to 35 minutes, or until done in center. Cool 10 minutes, then remove sides of pan and cool completely. Wrap and store overnight.
1/3 c. brandy
1/3 c. espresso
1 ½ T sugar
Stir together until sugar dissolves. Set aside to cool. (for coffee, I use 1 T instant espresso coffee mixed with 3 T hot water.)
4 egg yolks
¼ c. sugar
5 T Marsala wine
Place egg yolks and sugar in heat proof bowl and set over simmering water. Mix at medium speed until pale yellow. Gradually add wine and continue beating until mousse-like. Then remove from heat and beat over ice water until cooled. Set aside
Mascarpone Whipped Cream
12 oz. mascarpone cream
½ c sugar
½ t vanilla
1 c. heavy cream
Beat mascarpone, sugar and vanilla until smooth and set aside. Beat cream until firm and fold into mascarpone mixture.
Assembly: remove bottom of pan and parchment paper from cake. Slice cake horizontally into 3 layers. Start layering in this order: cake, syrup, mascarpone, zabaglione and cocoa powder. Refrigerate until ready to serve.
In a large container, combine the cucumbers, onions, garlic and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again. Remove garlic cloves.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; and heat for 5 minutes. (Caution: Do not boil or pickles will be mushy). Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Have water boiling when jars are placed in water bath so that pickles are in the hot and boiling water the shortest time possible. Process for 5 minutes in a boiling-water bath. Start counting processing time as soon as water returns to boiling. Remove jars. Cool upright on rack away from draft.