Ravioli made from scratch is always a treat.
There is nothing nicer than a long weekend. Four days of complete bliss.
No running around here and there and everywhere. For me, it translates that I can actually read, watch a movie and, with the Sunday in the middle.
Sunday night is even more special as it allows me to spend more time doing what I love most: cooking.
Raviolis is what came to mind. A true gift to my family.
Everything is prepared from scratch and thanks to my Kitchen Aid attachment and the ravioli form that was given to me by my grandmother.
The preparation is a breeze. Not to mention that my son loves to help me by cutting the strips of filled ravioli and placing them on the cookie sheets perfectly lined up.
The more he helps me with his duty, the more raviolis I make, and the more left over we will have.
I guess he figured out that each cookie sheet filled is dinner for two, and we have an abundance of cookie sheets.
I make my stuffing the traditional way, however, feel free to replace the meat with chicken or fish. add some ricotta and ham.
Let your imagination run wild and the possibilities are endless.
From my family to yours, enjoy those little nuggets of love.
- 3 eggs, 3 large egg(s)
- 2 cups unbleached all purpose flour
- white wine, or warm water
- 1 lb fresh spinach
- ¼ garlic, cloves
- 1 cup parmesan cheese
- 2 eggs
- rosemary, chopped fresh rosemary
- Place the eggs, flour and salt into the bowl of your mixer fitted with the bread blade. Mix slowly and add the water as needed to the dough. Once the dough is well blended, not flaky or too wet (add more flour if this is the case) remove, place on cutting board and cover with a bowl. Let it rest for 10 minutes or until ready to use.
- Using the pasta machine attachment for pasta rolling, follow manufacturer directions to prepare long strips of pasta. I use Kitchen Aid, however if you have the original hand crank machine Imperia, I love mine and used it for decades, the last setting for the strips of dough is number 6. The pasta strips have to be thin so you can enjoy the filling.
- In a large skillet add a shadow of olive oil and sauté the ground sirloin making sure that the meat is all separate and all the liquid is absorbed. Add the rosemary and season with salt and pepper.
- Wash and rinse the spinach and remove any hard long stems from the leaves. Add in a couple of batches to the sirloin, mixing well between adding. When all the spinach are welted and no more liquid is rendered, set aside.
- In a large food processor add the spinach sirloin mixture. Add the eggs, garlic, cheese and work until the mixture is well blended. Taste to adjust the seasoning if needed.
- Place in the refrigerator before using to fill the raviolis.
- Cut the pasta dough on 1/2 inch thick round disks. Pass on your rolling machine blade at #1. Fold over a couple of times. Pass again at # 3 and last at # 6. The dough strips should be thin but not transparent nor cracking / breaking. Do not let it dry.
- Place the strip on your ravioli form that you will have slightly covered with flour. Fill the form with the stuffing. Cover with a second sheet of pasta, press on the hedges well. Turn over and let the ravioli drop on the cutting board. Separate with the hedge wheel and gently separate them . Place a towel over a cookie sheet, generously flour and place the raviolis next to each other without touching.
- If you do not have a ravioli form, place the flat pasta dough on a cutting board. add the filling, 1/2 of a teaspoon, at the same distance between filling. Cover with another sheet of pasta. press lightly with your fingers between rows and cut with the hedge knife. Store the same as above.
- Fill a very large pot filled with salted water. Bring to a boil and gently add the ravioli to it. Cook over medium high and keep a watchful eye to them as they have tendency to boil over fast. Once they all come to the surface, try one to see if they are cooked thru.
- serve them with a very light tomato sauce, or with melted butter and fresh sage.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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