There’s just something so magical about ravioli – those delightful little parcels of pasta with exquisite fillings, tenderly hugged in a sensational sauce. Beyond scrumptious! Let me tell you folks, whipping up ravioli with a gorgeous, meaty sauce is one of my most favorite go-to dishes when I’ve got friends or family around the table. It’s a blast to make and oh-so-comforting to eat.
Now, first things first. Dust off your apron, crank up your favorite tunes, and let’s roll up our sleeves! When it comes to the ravioli dough, I always go the extra mile, making it from scratch. Honestly, it’s a whole lot easier than it looks. Just a little bit of elbow grease, some high-quality semolina, and voilà – sublime pasta perfection. Handmade pasta has this certain je ne sais quoi that just can’t be replicated, trust me.
While the dough’s resting like a weary traveler, it’s time to concoct the filling. Fresh spinach and ricotta – a match made in heaven, don’t you think? Wilt that spinach down, give it a good old squeeze to get rid of any excess liquid (nobody likes a soggy ravioli), and mix it up with some creamy ricotta. Season to taste, and maybe even throw in a cheeky pinch of nutmeg for good measure.
Alright, now here comes the pièce de résistance – the meat sauce. Oh, mama! Ground beef, aromatic onions, garlic that’ll knock your socks off, and plump tomatoes make this sauce a culinary triumph. Simmer away, and let those flavors meld into a beautiful harmony of deliciousness.
Finally, master the art of tucking that ravioli into its cozy little pasta bed. Fold, press, and trim like a pro. Cook ’em up, smother them in that rich, meaty sauce, and brace your taste buds for an explosion of yum.
There you have it, my friends – ravioli and meat sauce, a symphony of flavors where passion dances on the plate. Bon appétit!
- For pasta dough: 2 cups all-purpose flour, 3 large eggs, pinch of salt
- For filling: 2 cups fresh spinach, 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, salt and pepper to taste, pinch of nutmeg (optional)
- For meat sauce: 1 lb ground beef, 1 medium onion (diced), 2 cloves garlic (minced), 1 can (28 oz) crushed tomatoes, 2 tbsp olive oil, salt, and pepper to taste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme
Make pasta dough:
- Create a well in the center of the flour, crack eggs into it, add a pinch of salt
- Gradually mix eggs into the flour using a fork or your hands
- Knead the dough until smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes
- Sauté spinach in a pan until it wilts, then drain and chop finely
- Combine chopped spinach, ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using) in a bowl, mix well
Roll out pasta dough:
- Divide dough into quarters, work with one piece at a time (keeping remaining pieces covered)
- Roll out dough into a thin sheet using a rolling pin or pasta machine
- Place small spoonfuls of filling along one side of the pasta sheet, leaving space between each spoonful
- Fold the other side of the pasta sheet over the fillings, press around the edges to seal, and cut out individual ravioli using a knife or ravioli cutter
Make meat sauce:
- Heat olive oil in a large skillet, sauté onion and garlic until fragrant
- Add ground beef, cook until browned, and season with salt and pepper
- Stir in crushed tomatoes, oregano, basil, and thyme, simmer for 20-25 minutes
- Bring a large pot of salted water to boil, gently add ravioli and cook for 3-5 minutes or until they float to the surface
- Using a slotted spoon, remove cooked ravioli from the water and place onto serving plates
- Spoon the meat sauce over cooked ravioli and enjoy!
That was fresh!