Homemade Ravioli
Filling:
2 LBS ground pork and/or beef
2 large eggs
1/4 C bread crumbs (use more if needed)
2 C cooked spinach (or a 15 ounce can)
8 cloves garlic, peeled and minced fine
1/2 C each grated celery and carrots
1 C minced onions
4 TBS. Olive oil
1 TBS. Parsley
1/2 TBS. Basil
Salt and pepper to taste
4 TBS Romano cheese
In a large bowl, combine the meat, eggs, garlic, vegetables, breadcrumbs and spices. Make sure the meat is ground fine, and break it up more in the cooking process if need be. The vegetable ingredients (onions, celery and carrots) need to be finely minced or grated. Spread olive oil in a sturdy frying pan, or large cooking/soup pot. Warm slightly and then add the grated/minced vegetables. Let these cook for a few minutes, stirring, until they become almost opaque. Then add the meat mixture, mixing in well with the vegetables. Cook on a low heat, stirring often, until all of the meat is cooked and the vegetables are tender. Add the spinach and Romano cheese and mix in well. Drain off any excess fat, but return the meat mix to the pan (or into another large bowl). This mixture will sit tight while you make the pasta dough, or you can cover it and set it in the fridge until you are ready to stuff the ravioli.
3 1/2 C all-purpose flour
1/2 tsp. salt
3 large eggs, beaten
2 1/2 TBS cooking oil
1/2 C lukewarm water
Sift the flour into a large bowl, making a well in the center. Add the salt, oil, eggs and water. Mix the flour and the liquid together gradually with a wooden spoon, until all of it is absorbed. Place the dough on a floured board, and knead until the mixture seems dry and smooth. (Add more flour if the dough seems sticky). Cover with a tea towel and let stand for about fifteen minutes. Using a rolling pin, roll out the dough in handfuls at a time, until the flattened dough is very thin (but not transparent so that the filling may break out). Form the dough and cut into 4" circles.
Place the dough circle (one at a time) into the center of a ravioli cutter (see photo above right), and put about a teaspoon of the filling mixture in the middle. Carefully fold over the cutter, so that the edges are pinched in and have formed a nice "fanned" look. The edges should hold together, but if they become loose take a little cornstarch mixed with water and rub the edges gently. Repeat this process with all of the dough, and all of the filling mixture. Lay completed ravioli on a large cookie sheet while you finish. (You may have some of the meat mixture left over, and this is always good to add as an "extra" in any meat sauce).
In a large pot, bring water to a boil (enough to fill the pot 3/4 full). Add salt and olive oil to the water. When the water starts to boil, add the ravioli (perhaps ten to twenty at a time). Boil gently for about 10 minutes, or until the ravioli's rise to the surface of the water. Drain and cool carefully as not to rip open the ravioli skins.
Ravioli are best when tossed with a tomato sauce, or a cheesy-creamy Alfredo sauce. However, there are so many sauce variations that it would be impossible to list them all here. But you can create your own version by experimenting with combinations such as herbs and cheese; nut sauces; meat and vegetarian sauces. The fillings can be just as original: try ground turkey or chicken, pureed vegetables or sausage. The dough can be flavored with a touch of pumpkin, tomato, herbs or spinach as well.
If you only want to cook a small portion of the ravioli for consumption, freeze the uncooked portions in plastic freezer bags. I would recommend freezing 16 per bag, which constitutes two servings. Layer the ravioli with wax paper to prevent sticking. Another method is to partially freeze the raviolis on cookie sheets before placing them into the freezer bags between wax paper layers. It is wise to layer the ravioli before freezing as they have a tendency to cling and tear when unthawed.
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