Ravioli Recipe
Ravioli is a tasty and unique pasta that I serve quiet frequently at home. This Ravioli recipe has never failed me. Try it for yourself!
Ingredients
450 g (1 lb) noodle paste
15 ml (1 tablespoon) oil
100 g (1/4 lb) (1/2 cup) finely chopped onion
225 g (1/2 lb) (1 cup) minced pork, veal, beef or chicken
100 g (1/4 lb) (1 cup) cooked spinach
salt and pepper
pinch ground (powdered)
nutmeg
1 egg, beaten
Directions
1 Divide the paste into two equal portions. Roll each into a rectangle, 3 mm (1/8) thick. Leave to rest in a cool place.
2 Heat the oil in a frying pan (skillet). Gently fry the onion until it is soft but not coloured.
3 Remove and lightly fry the meat. Drain and place in a bowl with the onion and the spinach, from which all water has been squeezed.
Season with salt, pepper and nutmeg. Mince finely and bind with the beaten egg.
3 Either spoon the filling, or pipe it, in little walnut-sized heaps at 4 cm (ft in) intervals along one half of the paste. Brush with water between the fillings and cover with the second layer of paste. Mark the paste over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking tray (cookie sheet) with greaseproof (parchment) paper and sprinkle with uncooked semolina. Place the squares on it and leave to dry for 1 hour.
4 Bring a large pan of water to the boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain.
5 Preheat the oven to 190°C, 375°F, gas 5.
6 Place the ravioli in a buttered casserole and cover with tomato sauce. Use Fettuccine Napolitana. Sprinkle with grated cheese and bake for 20 minutes.
2 Heat the oil in a frying pan (skillet). Gently fry the onion until it is soft but not coloured.
3 Remove and lightly fry the meat. Drain and place in a bowl with the onion and the spinach, from which all water has been squeezed.
Season with salt, pepper and nutmeg. Mince finely and bind with the beaten egg.
3 Either spoon the filling, or pipe it, in little walnut-sized heaps at 4 cm (ft in) intervals along one half of the paste. Brush with water between the fillings and cover with the second layer of paste. Mark the paste over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking tray (cookie sheet) with greaseproof (parchment) paper and sprinkle with uncooked semolina. Place the squares on it and leave to dry for 1 hour.
4 Bring a large pan of water to the boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain.
5 Preheat the oven to 190°C, 375°F, gas 5.
6 Place the ravioli in a buttered casserole and cover with tomato sauce. Use Fettuccine Napolitana. Sprinkle with grated cheese and bake for 20 minutes.
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