Ben's family's classic Italian ravioli. I've largely left out the method to form and fill the ravioli, as this will vary depending upon your pasta maker and materials, but the filling and dough recipes are absolutely the best I've ever eaten!
32ounceschopped frozen spinach,thawed and pressed dry
1 3/4cupbread crumbs
For the Ravioli Dough (Single Batch—you will need 4 batches):
3cupsall purpose flour
1/2cupwateror a mixture of water and milk
For the filling: Heat olive oil in a large skillet and brown the three meats, onion, celery, and garlic together until cooked. Add salt and pepper to taste. Let cool, then stir in the spinach, ricotta, eggs, bread crumbs, flour, cheese, nutmeg, and additional salt and pepper to taste. Let come to room temperature before filling the pasta.
For the ravioli dough: Place the flour, eggs, water and oil to a standing mixer and beat with the paddle attachment on low speed for 1 to 2 minutes to blend. Switch to the dough hook, then knead for 5 to 10 minutes until silky. Transfer dough to a board rubbed with a few drops of vegetable oil, lightly rub the top with additional oil, then cover with a large overturned bowl and let rest 10 to 20 minutes.
Cut dough into 8 pieces, then cut into 14 to 16 pieces. Run dough through the pasta maker, lay on forms, and fill ravioli, placing a second sheet of dough on the top. Once made, place ravioli in a single layer on a wax paper lined and lightly floured baking sheet. Dust tops lightly with flour. Cook immediately or freeze and save for Christmas dinner.
This recipe yields a whopping 400 to 450 ravioli!
If you'd like to scale it, plan on 100 ravioli per pound of meat/batch of dough.
Your yield will vary based on how heavily they are filled. Use a light touch and resist the urge to add too much filling. A small amount is best.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.