Ravioli

Source

Prep Time	Cook Time	Total Time	Servings
2 hours	10 minutes	2 hours 30 minutes

Ingredients

Filling

• Spinach
  
• Celery
  
• Yellow onions
  
• Basil
  
• Garlic
  
• Meats:
  • Pork tenderloin
    
  • Prime rib
    
  • Turkey
    
• Marjoram
  
• Thyme
  
• Johnny’s seasoning
  
• Seasoned breadcrumbs
  
• Parmesan cheese (granulated)
  
• Ricotta cheese

Pasta

• 3½ cups flour
  
• ⅔ cup water
  
• 3 eggs
  
• ¼ cup olive oil
  
• 1 teaspoon salt

Instructions

1. Prepare the filling:
   Finely chop spinach, celery, onions, basil, and garlic. Combine with ground meats, herbs, seasonings, breadcrumbs, Parmesan, and ricotta. Mix until well combined and set aside.
2. Make the pasta dough:
   In a large bowl, combine flour and salt. Create a well in the center and add eggs, olive oil, and water. Mix gradually until a dough forms.
   Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
3. Assemble the ravioli:
   Roll out the pasta into thin sheets using a pasta roller or rolling pin.
   Spoon small portions of filling evenly across one sheet, leaving space between each mound.
   Brush edges with water or egg wash, place a second pasta sheet on top, and press around the filling to seal.
   Cut into squares and press edges with a fork.
4. Cook the ravioli:
   Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, or until they float to the surface.
   Remove with a slotted spoon and serve immediately with your favorite sauce.

Notes

• The filling mixture can be prepared a day in advance and stored in the refrigerator.
  
• Freeze uncooked ravioli on a tray before transferring to bags for long-term storage.
  
• Serve with marinara, browned butter and sage, or a light cream sauce.