Raviolis
Jennifer
An Italian Favorite and an annual family tradition!
ingredients
Stuffing- 3 bunches spinach (remove stems)
- 3 onions
- 1 bunch fresh parsley (cleaned)
- 1 1/2 lb. ground beef (or turkey)
- 1/2 lb. pork sausage (out of casing)
- 4 eggs
- 2 c. bread crumbs
- 1 c. Parmesan cheese
- Salt, pepper, garlic powder to taste
- 12 c. flour
- 3 eggs
- vegetable oil
- eggs (beaten) (or egg beaters)
- pastry brush
- ravioli rolling pin
- ravioli cutter
directions
Stuffing Mix
Boil spinach and chop fine. Chop onions fine and saute. Clean and chop parsley fine. Brown beef and sausage. Mix all ingredients together WELL.
Dough
- 1
Put 4c. of flour and 1 egg in food processor (with dough blade or hook). Add 1 1/2 cup warm water with a splash of oil. Knead dough until smooth.
- 2
Roll dough into a rectangle. (The width of ravioli roller!) Make sure that there are no holes or thin areas.
Ravioli Prep
- 1
Fold rolled dough in half. Unfold and using the crease as a guide use the pastry brush to brush egg on the top half. Add stuffing to the bottom half. Do NOT over stuff! Fold the dough back over and seal the edges with the ravioli cutter.
- 2
Use the ravioli rolling pin to create ravioli and cut apart. Place into a container on wax paper with a little flour. Count and freeze for later! Eat scraps the day of!
- 3
Boil raviolis until “al dente”. Shake off excess flour before boiling.
notes
The dough may be used for noodles. Serve with spaghetti sauce. The recipe can be doubled, tripled, etc... depending on the number helping.
Source: Nana DiMaggio
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