Fresh Beef and Spinach Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ravioli Dough * 3 cups unbleached white flour * 1/2 teaspoon salt * 2 eggs * 1/2 cup warm water, approximateBeef and Spinach Ravioli Filling * 1 tablespoon butter * 1/2 tsp chopped garlic (appx one clove) * 1/2 lb lean ground beef * 1/2 cup cooked spinach, squeezed dry * 2 eggs, slightly beaten * 2 tablespoons (0.5 oz) grated romano cheese * 1 Tbsp dry parsley * 1 tsp basil * 1 dash nutmeg
This recipe makes approximately 16 raviolis. The recipe makes 4 servings of 4 ravioli.
Dough:
- Whisk or sift flour and salt together. Make a well in the flour in center of the bowl. Drop eggs into the flour well, using a fork, break the yolks and beat eggs slightly. Knead the eggs and flour together, gradually adding enough warm water to make a stiff dough. If it is crumbly, add small amounts of water until it is smooth and elastic. If it is sticky, knead more flour into the dough. Cover the dough in plastic wrap and let it rest for 15 minutes.
- Divide into two pieces and roll each piece into a very thin sheet, 1/16 to 1/8 inch thick. You may dust the surface with flour to prevent it from sticking.
Beef and Spinach Filling:
- Melt the butter and saute the garlic and beef together. While meat mixture is cooling, mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended. May be set aside until the dough is ready.
Filling the ravioli:
- Lay one sheet of rolled dough flat on your working surface. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, a sharp knife, or kitchen shears. If you have remaining filling, re-roll dough and repeat. Set aside to dry for one hour.
Cooking
- Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GEMEUETLICHKEIT.
Dough:
- Whisk or sift flour and salt together. Make a well in the flour in center of the bowl. Drop eggs into the flour well, using a fork, break the yolks and beat eggs slightly. Knead the eggs and flour together, gradually adding enough warm water to make a stiff dough. If it is crumbly, add small amounts of water until it is smooth and elastic. If it is sticky, knead more flour into the dough. Cover the dough in plastic wrap and let it rest for 15 minutes.
- Divide into two pieces and roll each piece into a very thin sheet, 1/16 to 1/8 inch thick. You may dust the surface with flour to prevent it from sticking.
Beef and Spinach Filling:
- Melt the butter and saute the garlic and beef together. While meat mixture is cooling, mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended. May be set aside until the dough is ready.
Filling the ravioli:
- Lay one sheet of rolled dough flat on your working surface. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, a sharp knife, or kitchen shears. If you have remaining filling, re-roll dough and repeat. Set aside to dry for one hour.
Cooking
- Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user GEMEUETLICHKEIT.
Nutritional Info Amount Per Serving
- Calories: 552.5
- Total Fat: 14.9 g
- Cholesterol: 258.8 mg
- Sodium: 470.9 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 3.3 g
- Protein: 29.4 g
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