Ravioli


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1/2 lb. ground veal
1/2 lb. ground beef
1/2 lb. mild Italian sausage
3 chicken breasts, boiled and ground
1 pkg. frozen spinach
1 pkg. frozen swiss chard
3 eggs, beaten
1 cup Parmesan cheese
4 slices bread, soaked in chicken broth
chopped garlic to taste
fresh rosemary to taste
fresh parsley to taste
Italian seasoning to taste
black pepper to taste
salt to taste
olive oil as needed


Directions

In a large pot fry veal, beef and sausage in olive oil separately seasoning the veal and beef with garlic, rosemary, Italian seasoning, parsley, salt and pepper to taste. Drain excess liquid.


Combine cooked meats in a large bowl. Add spinach, Swiss chard, Parmesan cheese, soaked bread and eggs then stir to blend. Add more cheese if the mixture is too wet or more soaked bread if too dry. Season with salt and pepper to taste. Run the mixture through a grinder to achieve spreading consistency. Allow to cool.


Pasta Ingredients


8 cups flour


5 eggs


2 cups water


1/4 cup olive oil


Directions


Combine ingredients in an electric mixer bowl using a dough attachment. Place the dough on a clean, smooth surface then cover with a large bowl. Allow to stand overnight at room temperature.


Prepare & Cook Ravioli


Roll out dough on a lightly floured surface to a thickness of 1/8th inch. Cut into 1-1/2 inch squares. Alternately, you can run the dough through a pasta maker to make wide strips that you can then shape with a ravioli form.


Wet the edges of one square and top with 1 tablespoon of ravioli filling. Top with another square and press edges together to seal. Repeat with remaining dough squares and ravioli filling.


Ravioli can be made ahead and stored in the refrigerator for up to two days, or wrapped and placed into freezer bags and frozen. You could divide the ravioli into single serving batches before freezing if that is more convenient.


To cook, bring a large pot of salted water to a boil. Cook ravioli in batches, being careful to not crowd in the pot, for about 5 minutes per batch or until the ravioli are firm-tender and rise to the surface of the water. Remove with a slotted spoon, drain and place on a platter.


Makes about 60 ravioli.


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