Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli ripieni di spinaci, carne macinata e parmigiano reggiano

Ravioli stuffed with spinach, ground beef, and Parmesan cheese

Name: Ravioli stuffed with spinach, ground beef, and Parmesan cheese
Total time: 3600 s
Yield: About 10 servings
Ingredients: 6 2/3 cups all-purpose flour (about 800 grams); 5 eggs; 1 pinch salt; as needed Water,; 1 1/8 pounds ground beef (about 500 grams); 7 ounces spinach (about 200 grams); 3 1/2 ounces Parmesan cheese (about 100 grams); 2 bottles homemade tomato purée; Mixed ground meat; pieces Some veal, cut into; Some extra virgin olive oil

Mary83 @mary83_cook

Torino Di Sangro (CH)

I'm sharing this delicious recipe a bit later than usual because I've been short on time lately. I made this dish on Saturday and we enjoyed it on Sunday to celebrate my mom's birthday. I have to admit, I'm a real mama's girl, so I wanted to include this dish on such a special day. Sometimes we disagree because we see things differently, but I have to say, I have a wonderful dad too. And every dad is special! Like moms, dads give life, share love and support every day, and inspire us to chase our dreams. I feel lucky to have amazing parents! My mom is my life and kitchen teacher, and I feel like her student. Thanks to her lessons, today I'm celebrating my dad. Happy Father's Day to all dads!

Mary83 @mary83_cook

Torino Di Sangro (CH)

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Ingredients

About 1 hour

About 10 servings

For the ravioli:
6 2/3 cupsall-purpose flour (about 800 grams)
5eggs
1 pinchsalt
as neededWater,
For the filling:
1 1/8 poundsground beef (about 500 grams)
7 ouncesspinach (about 200 grams)
3 1/2 ouncesParmesan cheese (about 100 grams)
For the sauce:
2 bottleshomemade tomato purée
Mixed ground meat
piecesSome veal, cut into
Some extra virgin olive oil

Saved

Steps

About 1 hour

1

On a clean work surface, make a well with the flour. Add the eggs, a pinch of salt, and a little water at a time to the center, then start mixing. Knead until you have a smooth dough ball. Let it rest for about 30 minutes.
2

After resting, divide the dough into 6 pieces. Roll each piece out with a rolling pin, then use a pasta machine, starting at setting 1 and working up to setting 5. Lay each sheet over a ravioli mold.
3

Meanwhile, prepare the filling. Boil the spinach, drain well to remove excess water, and blend until smooth. Cook the ground beef in a skillet and season lightly with salt. Blend the cooked beef, then mix it with the blended spinach. Add 3 1/2 ounces (about 100 grams) of Parmesan cheese to the mixture.
4

Now make the sauce. Heat the tomato purée in a saucepan with a little olive oil, then add the mixed ground meat and some pieces of veal. Cook until the sauce thickens and everything is well combined. No need to add anything else, as the tomato purée is already well seasoned.
5

Now assemble the ravioli. Place the filling in each indentation of the ravioli mold, on top of the pasta sheet. Wet your fingers with water and run them along the smooth part of the pasta sheet. Take another sheet, do the same, and lay it over the filled sheet, pressing the two sheets together to seal.
6

Cut the ravioli with a pastry wheel and place them on a tray. You can let them rest overnight at room temperature covered with a kitchen towel, prepare them the next day, or freeze them.
7

Cook the ravioli in plenty of salted boiling water. Toss with the tomato and meat sauce and serve. You can also serve them with your favorite sauce, like a good ragù or boscaiola sauce.
8