Spinach Beef Ravioli Filling 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, FETA, AND PINE NUT RAVIOLI FILLING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

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.

SPINACH BEEF RAVIOLI FILLING RECIPE

Steps:

• In frying pan, brown ground beef with garlic, breaking it up as you cook. Stir in spinach, with juices from the pan. Mix well over medium heat.
• Season to taste with salt and pepper. Bring to a boil and cook for 3 minutes.
• Remove from burner and let cool 5 minutes.
• Transfer to a food processor or blender and puree.

SPINACH AND RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.