Homemade Spinach Beef Ravioli Recipes

MEAT AND SPINACH RAVIOLI FILLING

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
• Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
• The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

SPINACH RICOTTA BEEF RAVIOLI FILLING

Steps:

• Place the thawed spinach between paper towels and squeeze out all of the water.
• In a large fry pan, cook the ground beef in the olive oil and butter until done. Add the spinach and season with salt, pepper and garlic powder. Don't be shy with the seasonings. If there is a lot of moisture in the meat mixture put it in a strainer and make sure to get the juice out.
• Place the meat mixture in the bowl of a food processor and pulse several times until the meat is the same consistency.
• In a large bowl add the ricotta and mix it with the eggs, parsley and Parmesan cheese until smooth.
• Add the spinach/meat mixture and mix well. Chill in the refrigerator for about 30 minutes. This makes it easier to handle.
• Assemble your ravioli as you normally would or as we did in our Italian ravioli recipe --https://allourway.com/2014/08/24/homemade-italian-ravioli-meat-cheese-filling/ This time we added another step. We painted a little of the egg wash along the edges of the ravioli before adding the top sheet. Sometimes, although it is very rare, I have the tendency to overfill and a part of the ravioli edge doesn't seal properly. The egg wash helps make a firmer seal. You may eliminate this step if you wish.
• Prepare ravioli as you normally would or freeze on cookie sheet lined with wax paper and when they are frozen package them in an air-tight freezer container.

SPINACH RAVIOLI BAKE

Steps:

• Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

FRESH BEEF AND SPINACH RAVIOLI

Steps:

• 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.

HOMEMADE SPINACH & BEEF RAVIOLI

Steps:

• To make pasta dough. In a bowl with the flour make a well and add the eggs and water mix well and knead until smooth. Send thru your pasta machine making long thin strips. Prepare your filling In a large fry pan, add the chopped spinach and cook until done. Place in a strainer to get all the water out of the spinach. Fry your hamburger until cooked. Add the spinach to the hamburger in pan and season with salt, pepper and garlic power. Return to the strainer and squeeze all the juice out. In a large bowl Add your ricotta and mix it with the eggs, parsley and cheese until smooth. Then add your spinach and hamburger. Now you are ready to make your ravioli's Place one strip of the dough on your counter and place about 1 tsp. full of the filling mixture in about 12 places. Add a strip of the dough on top and then you can cut your ravioli's in squares and pinch the edges. I have a ravioli form that I use that make's it a lot easier and more professional looking. Makes around 12 Doz.

HOMEMADE RAVIOLI

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.