BEEFMOVIE

Ravioli Burger

Name: Ravioli Burger
Cuisine: American
Ingredients: 200 g plain flour, plus extra for rolling; 2 whole eggs; 2 egg yolks (for the dough); 1 tsp olive oil; 150 g ground beef (80/20); 1 egg yolk (for the filling); 2 tbsp grated Parmesan; 1 burger bun; Mayonnaise; Salt; Black pepper

From American Dad! →Watch me make it →Watch me make it →

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About

Stan opens a restaurant around this one, and the idea is exactly as literal as it sounds: a whole burger shut inside a single ravioli, yolk in the middle, served on a bun with mayo and Parmesan. Rolling it is the easy part. The problem is physics, and Stan never mentions it.

Beef that thick wants about eight minutes in the water. A yolk wants two. Cook it long enough for the meat and the yolk sets into a hard yellow disc; cook it for the yolk and the beef comes out raw. The compromise below is the one that worked on camera: a thin ring of beef, no more than 150 grams, and exactly three minutes. You still end up eating bread wrapped in bread, which is what the 5.1 is for.

Ingredients

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All-purpose flour200 g plain flour, plus extra for rolling
Egg2 whole eggs
Egg2 egg yolks (for the dough)
Olive oil1 tsp olive oil
Ground beef150 g ground beef (80/20)
Egg1 egg yolk (for the filling)
Parmesan2 tbsp grated Parmesan
Burger bun1 burger bun
MayonnaiseMayonnaise
SaltSalt
Black pepperBlack pepper

Recipe

1
Pile the flour on the board, make a well and add the whole eggs, the two yolks, the olive oil and a good pinch of salt. Bring it together and knead until it stops fighting you and goes smooth, about 10 minutes.
2
Put the dough in a bag and leave it 30 minutes. Skipping this makes it spring back every time you roll it.
3
Roll the dough out thin, but stop short of see-through: this parcel is heavy and a thin sheet tears under the beef.
4
Season the beef and shape it into a flat ring on the pasta sheet, leaving a clear hole in the middle. Drop the yolk into the hole.
5
Lay a second sheet over the top, press the air out from the centre outwards, and seal the edges properly. Trim it round.
6
Boil salted water and give the ravioli exactly 3 minutes. Longer and the yolk sets; shorter and the beef is raw.
7
While it boils, toast the bun and spread mayo on both halves.
8
Lift the ravioli out, drain it, and set it on the bottom bun. Grate Parmesan over the top and close it up.