Ravioli with Meat & Cheese Filling
Course: Main Course. Cuisine: Italian. Homemade Italian ravioli with a meat and cheese filling. As An Amazon Associate I earn from qualifying purchases.
Nutrition
Ingredients
| 2 | eggs, beaten (for filling) | |
| 2 tbsp | 30 ml | parsley, chopped |
| 12 oz | 340 g | beef chuck, ground |
| 12 oz | 340 g | pork sausage, country style |
| 16 oz | 455 g | ricotta cheese |
| 1 cup | 240 ml | parmesan cheese, grated |
| 1 tbsp | 15 ml | olive oil, extra virgin (for filling) |
| 1 tsp | 5 ml | kosher salt (for filling) |
| 1 cup | 240 ml | baby spinach leaves, chopped |
| 14 oz | 395 g | all-purpose flour (3 1/8 cups) |
| 4 | large eggs (for dough) | |
| 1 tbsp | 15 ml | olive oil, extra virgin (for dough) |
| 1 tsp | 5 ml | kosher salt (for dough) |
Instructions
Prep Time: 40 minutes. Cook Time: 20 minutes. Total Time: 1 hour. Servings: 15 people. Calories: 327kcal.
FOR THE MEAT RAVIOLI FILLING
- Fry the meat in olive oil until well browned. Drain the meat on paper towels.
- When the meat cools a little put it into a large bowl and mix in the chopped spinach, chopped parsley, beaten eggs and the rest of the ingredients; add salt and pepper to taste.
- Put the filling into the food processor bowl and pulse several times until the mixture is fine.
- Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch — making about 90 - 100+ ravioli. The filling can be frozen.
PASTA DOUGH — THE FOOD PROCESSOR METHOD 5. Using the metal blade pulse the flour and salt together. 6. Lightly stir the eggs and olive oil in a measuring cup. 7. With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it. 8. Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes. 9. After 30 minutes you can make the dough into your preferred shape. This is a single batch — you'll need to double the dough to use up all of the filling.
MANUAL METHOD 10. Sift flour and salt into a mixing bowl. 11. Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball. 12. Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top. 13. Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.
TO COOK RAVIOLI: 14. Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea. 15. Add the ravioli in batches. About 10-12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute. 16. Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.
Notes: To use up all of the meat and cheese ravioli filling you'll need a double batch of pasta dough. If you don't want to do it all at once, you may freeze the filling to use at a later date.
Note on the flour: 14 oz is a weight measurement, not a volume measurement (3 1/8 cups by volume equals 14 oz by weight).
From: https://allourway.com/homemade-italian-ravioli-meat-cheese-filling/