Ravioli Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Boneless pork | 3/4 pound (Filling:) | |
| Onion | 1 Small, quartered (Filling:) | |
| Frozen chopped spinach package | 1 , drained (Filling:) | |
| 2 eggs, slightly beaten | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Filling:) | |
| Salt | 1/2 Teaspoon (Filling:) | |
| Pepper | 1/4 Teaspoon (Filling:) | |
| Ground nutmeg | 1/8 Teaspoon (Filling:) | |
| Tomato sauce | 1 Can (10oz) (Filling:) | |
| Italian seasoning | 2 Teaspoon, dried (Filling:) | |
Directions
Assemble Doughmaker.
For pasta, in large mixer bowl, combine 2 cups (500 ml) flour, eggs, water, and salt.
Knead with Doughmaker at recommended speed for about 3 minutes.
Gradually add remaining flour to form stiff dough.
Shape into a ball.
Cover and let rest for 10 minutes.
Assemble Food Grinder with Fine Disc.
Grind pork and onion into small bowl.
Heat large skillet and cook the meat and onion until meat is no longer pink; drain.
Add spinach, eggs, cheese, salt, pepper, and nutmeg; stir well.
Set aside.
Stir tomato sauce and Italian seasoning together in saucepan and heat slowly over low heat, stirring occasionally.
To roll dough by hand: Divide dough into two portions.
Working with one portion at a time on a lightly floured surface, roll dough very thin into 16x8-inch (40x20 cm) rectangle.
To make Ravioli: Working with one sheet of dough at a time, dip a pastry brush or index finger into a bowl of water and make vertical and horizontal lines in 2 1/2-inch (6.3 cm) squares.
Put 1 tablespoon (15 ml) meat-spinach filling onto each square.
Carefully spread a second sheet of rolled-out pasta on top of the first one, pressing down firmly around filling.
With a ravioli cutter or sharp knife, cut pasta into squares as indicated, being sure all edges are sealed.
Separate the mounds and set them on lightly floured waxed paper.
To cook and complete Ravioli: Fill a Dutch oven or saucepan (6 to 8 quarts or 6 to 8 liters) with water; add 2 teaspoons (10 ml) salt and 1 tablespoon (15 ml) olive oil.
Bring to a rolling boil over high heat.
Drop 12 ravioli at a time into the water; gently stir and cook 8 minutes, or until tender.
Pour enough of the hot tomato sauce into a 13*9x2-inch (33x23x5 cm) baking pan to coat bottom of pan.
Using a slotted spoon, carefully lift out cooked ravioli and arrange in pan.
Cover with foil and keep hot until ready
For pasta, in large mixer bowl, combine 2 cups (500 ml) flour, eggs, water, and salt.
Knead with Doughmaker at recommended speed for about 3 minutes.
Gradually add remaining flour to form stiff dough.
Shape into a ball.
Cover and let rest for 10 minutes.
Assemble Food Grinder with Fine Disc.
Grind pork and onion into small bowl.
Heat large skillet and cook the meat and onion until meat is no longer pink; drain.
Add spinach, eggs, cheese, salt, pepper, and nutmeg; stir well.
Set aside.
Stir tomato sauce and Italian seasoning together in saucepan and heat slowly over low heat, stirring occasionally.
To roll dough by hand: Divide dough into two portions.
Working with one portion at a time on a lightly floured surface, roll dough very thin into 16x8-inch (40x20 cm) rectangle.
To make Ravioli: Working with one sheet of dough at a time, dip a pastry brush or index finger into a bowl of water and make vertical and horizontal lines in 2 1/2-inch (6.3 cm) squares.
Put 1 tablespoon (15 ml) meat-spinach filling onto each square.
Carefully spread a second sheet of rolled-out pasta on top of the first one, pressing down firmly around filling.
With a ravioli cutter or sharp knife, cut pasta into squares as indicated, being sure all edges are sealed.
Separate the mounds and set them on lightly floured waxed paper.
To cook and complete Ravioli: Fill a Dutch oven or saucepan (6 to 8 quarts or 6 to 8 liters) with water; add 2 teaspoons (10 ml) salt and 1 tablespoon (15 ml) olive oil.
Bring to a rolling boil over high heat.
Drop 12 ravioli at a time into the water; gently stir and cook 8 minutes, or until tender.
Pour enough of the hot tomato sauce into a 13*9x2-inch (33x23x5 cm) baking pan to coat bottom of pan.
Using a slotted spoon, carefully lift out cooked ravioli and arrange in pan.
Cover with foil and keep hot until ready
Chef
