Ravioli Stuffed With Spinach, Ground Beef, And Parmesan Cheese Recipe by Mary83
Cooking Instructions About 1 hour 1 On a clean work surface, make a well with the flour. Add the eggs, a pinch of salt, and a little water at a time to the center, then start mixing. Knead until you have a smooth dough ball. Let it rest for about 30 minutes. 2 After resting, divide the dough into 6 pieces. Roll each piece out with a rolling pin, then use a pasta machine, starting at setting 1 and working up to setting 5. Lay each sheet over a ravioli mold. 3 Meanwhile, prepare the filling. Boil the spinach, drain well to remove excess water, and blend until smooth. Cook the ground beef in a skillet and season lightly with salt. Blend the cooked beef, then mix it with the blended spinach. Add 3 1/2 ounces (about 100 grams) of Parmesan cheese to the mixture. 4 Now make the sauce. Heat the tomato purée in a saucepan with a little olive oil, then add the mixed ground meat and some pieces of veal. Cook until the sauce thickens and everything is well combined. No need to add anything else, as the tomato purée is already well seasoned. 5 Now assemble the ravioli. Place the filling in each indentation of the ravioli mold, on top of the pasta sheet. Wet your fingers with water and run them along the smooth part of the pasta sheet. Take another sheet, do the same, and lay it over the filled sheet, pressing the two sheets together to seal. 6 Cut the ravioli with a pastry wheel and place them on a tray. You can let them rest overnight at room temperature covered with a kitchen towel, prepare them the next day, or freeze them. 7 Cook the ravioli in plenty of salted boiling water. Toss with the tomato and meat sauce and serve. You can also serve them with your favorite sauce, like a good ragù or boscaiola sauce. 8 1 On a clean work surface, make a well with the flour. Add the eggs, a pinch of salt, and a little water at a time to the center, then start mixing. Knead until you have a smooth dough ball. Let it rest for about 30 minutes. 1 On a clean work surface, make a well with the flour. Add the eggs, a pinch of salt, and a little water at a time to the center, then start mixing. Knead until you have a smooth dough ball. Let it rest for about 30 minutes. 2 After resting, divide the dough into 6 pieces. Roll each piece out with a rolling pin, then use a pasta machine, starting at setting 1 and working up to setting 5. Lay each sheet over a ravioli mold. 2 After resting, divide the dough into 6 pieces. Roll each piece out with a rolling pin, then use a pasta machine, starting at setting 1 and working up to setting 5. Lay each sheet over a ravioli mold. 3 Meanwhile, prepare the filling. Boil the spinach, drain well to remove excess water, and blend until smooth. Cook the ground beef in a skillet and season lightly with salt. Blend the cooked beef, then mix it with the blended spinach. Add 3 1/2 ounces (about 100 grams) of Parmesan cheese to the mixture. 3 Meanwhile, prepare the filling. Boil the spinach, drain well to remove excess water, and blend until smooth. Cook the ground beef in a skillet and season lightly with salt. Blend the cooked beef, then mix it with the blended spinach. Add 3 1/2 ounces (about 100 grams) of Parmesan cheese to the mixture. 4 Now make the sauce. Heat the tomato purée in a saucepan with a little olive oil, then add the mixed ground meat and some pieces of veal. Cook until the sauce thickens and everything is well combined. No need to add anything else, as the tomato purée is already well seasoned. 4 Now make the sauce. Heat the tomato purée in a saucepan with a little olive oil, then add the mixed ground meat and some pieces of veal. Cook until the sauce thickens and everything is well combined. No need to add anything else, as the tomato purée is already well seasoned. 5 Now assemble the ravioli. Place the filling in each indentation of the ravioli mold, on top of the pasta sheet. Wet your fingers with water and run them along the smooth part of the pasta sheet. Take another sheet, do the same, and lay it over the filled sheet, pressing the two sheets together to seal. 5 Now assemble the ravioli. Place the filling in each indentation of the ravioli mold, on top of the pasta sheet. Wet your fingers with water and run them along the smooth part of the pasta sheet. Take another sheet, do the same, and lay it over the filled sheet, pressing the two sheets together to seal. 6 Cut the ravioli with a pastry wheel and place them on a tray. You can let them rest overnight at room temperature covered with a kitchen towel, prepare them the next day, or freeze them. 6 Cut the ravioli with a pastry wheel and place them on a tray. You can let them rest overnight at room temperature covered with a kitchen towel, prepare them the next day, or freeze them. 7 Cook the ravioli in plenty of salted boiling water. Toss with the tomato and meat sauce and serve. You can also serve them with your favorite sauce, like a good ragù or boscaiola sauce. 7 Cook the ravioli in plenty of salted boiling water. Toss with the tomato and meat sauce and serve. You can also serve them with your favorite sauce, like a good ragù or boscaiola sauce. 8 8 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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