Ravioli
Homemade ground beef ravioli is a delightful Italian pasta dish that combines delicate pasta pockets filled with a delicious seasoned ground beef mixture
Ingredients
Pasta Dough
- 4 cups Flour
- 6 eggs
- 1 tbsp salt
- ¼ cup olive oil
- 4 tbsp water
Ravioli Meat Filling
- 2 lbs ground beef
- 12 oz chopped spinach thawed
- 3 eggs
- ¼ head cabbage cooked
- 3 cloves garlic minced
- ½ cup onion finely chopped
- 3 tbsp Italian seasoning
- ½ cup Italian seasoned breadcrumbs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Instructions
Pasta Dough
- Combine Flour, eggs, olive oil, salt, and water in the Kitchen Aid mixer bowl.
- Using the dough hook, start the mixer on low speed to combine all the ingredients.
- Once combined move to the next mixer speed and knead the bread for about 5 mins.
- When the dough is kneaded into a ball and no longer sticking to the sides of the bowl, remove from the bowl onto a floured surface and knead with your hands to form a smooth ball.
- Place the smooth ball back in the bowl and cover. Let sit for approx. 30 minutes. While the dough is sitting prepare the meat mixture below.
Meat Filling
- Cook 1/4 head of cabbage in a pan of water until cooked and soft. When cooked remove from water and chop in a food processor. You do not want any big pieces.
- Add olive oil to a skillet and cook garlic and onion until translucent.
- Add ground meat to a skillet with Italian seasoning, salt and pepper. Brown ground beef until done Drain and place in a bowl.
- Combine the drained ground beef, cabbage, spinach, bread crumbs, and eggs and mix until well mixed - will be like a meatball mixture.
- Place mixture in refrigerator to chill prior to preparing the ravioli.
Preparing Ravioli
- Cut dough into small portions. Roll one of the small portions of the dough at a time using a KitchenAid pasta roller. Start with the "1" setting and go to the "7" setting. If rolling by hand, roll the dough out to be about 1/8" thick.
- Lay dough flat and cut circles using a 3" biscuit cutter or a cookie cutter.
- Fill each dough circle with 1/2 Tbsp of meat mixture.
- Fold the dough in half forming a half-moon shape. You may need to moisten the one edge with a little water on your finger to get the dough to seal.
- Using a fork, crimp the open edges of the ravioli to get a good seal.
- You can cook immediately in a pan of boiling water. Once the water boils, lower the temp and add the ravioli. Cook for approx. 5 mins. Remove Ravioli from the water with a slotted spoon. Cover with your desired sauce.
- You may also freeze the ravioli. Place a layer of ravioli in a floured container, using parchment paper between each layer. You can dust each ravioli with flour to keep them from sticking. Place the lid on the container and store it flat in the freezer. Freezes well for about 6 months.