Ravioli

Fifty | Garden | Ninety | Recipes | Twenty-Five

6 May 2022

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Dough Ingredients:

• 700 ml all-purpose flour
• 3 egg yolks
• 3 eggs
• 1 tablespoon salt
• 100+ ml water

First put the flour in a bowl and make a well in the center. Into it add egg yolks, eggs and salt. Mix this thoroughly with fork. Then mix in water, 1 tablespoon at a time, until dough forms a nice ball. Move the dough to a well-floured board and knead it until it obtains a smooth and elastic consistancy. Cover with a damp cloth and let rest 10 minutes (while preparing the gound beef).

The Rest of the Ingredients:

• 400 g ground beef
• 1 small onion, finely chopped
• 300 ml frozen chopped spinach, thawed and well drained
• 100 ml grated Parmesan cheese
• 1 tsp salt
• a dash of pepper
• 1 egg

While dough rests cook the beef and onion over medium heat. Squeeze any remaining moisture from the spinach. Mix spinach, cheese, salt, pepper and egg into the beef and onion. Set this filling mixture aside to cool.

Divide dough into 6 equal parts and cover with the damp cloth to prevent drying. Roll one part of the dough as thin as possible on a well-floured surface into about a 30 cm square. Fold in half twice and set aside. Repeat this with a second piece of dough (except the folding). Make small mounds of ravioli filling across the dough - somewhere between 9 big ones or 16 smaller ones works nicely. Brush water onto the areas between filling mounds and around edge of dough. Unfold the first sheet of dough over filled half and, starting at center, press the side of the hand around the filling mounds to seal them in. Cut pasta between the mounds into squares with pastry wheel. Separate the ravioli and set them aside on wax paper. Repeat twice more with remaining dough balls.

Finally heat the ravioli in boiling water for 10-15 minutes and then serve with tomato sauce and or cheese. The ravioli can also be frozen to eat later.