Ravioli.... Ravioli Really Homemade

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1/4 cup seasoned bread crumbs
• 3 tablespoons parmesan cheese
• 2 eggs
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/8-1/4 cup beef broth
• 1 tablespoon parsley flakes
• 1 garlic clove, minced
• 1/8 cup onion, chopped
• 1/4 teaspoon pepper
• 3 cups flour
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup water
• 1 1/2 lbs ground lamb
• 1 1/2 lbs ground veal (chicken or turkey may be substituted)
• 1 (10 ounce) package chopped spinach (cooked and well-drained)
• 1 (8 ounce) package cream cheese
• 1 cup grated romano cheese or 1 cup parmesan cheese, your choice
• 2 -3 eggs, slightly beaten
• 1 dash clove (optional)

Recipe

• 1 make the dough first, this can be done a day in advance. before you use the dough, it needs to be at room temperature.
• 2 first, brown the beef in a skillet and drain all the fat. set aside to let cool.
• 3 in a food processor add the garlic and onion chop very fine.
• 4 now add the cooked hamburger and process very fine. add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. refrigerate until ready for use.
• 5 to make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
• 6 roll 1 piece at a time on a floured surface as thin as possible. if using a pasta machine or kitchen-aid pasta roller, roll it into 1/16 of an inch or so. (i have a kitchen aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
• 7 using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. put the first piece of dough across and fill each ravioli with the mixture.
• 8 now put the second piece of the dough on top of the tray. use a rolling pin to seal the sides of the ravioli. flip the tray upside down and the ravioli will fall out.seal with an egg mixture! (now that is 1 egg and 1/4 cup milk wisked).
• 9 to cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. add 1 tablespoon of cooking oil.
• 10 boil for about 10 to 12 minutes. serve with your favorite spaghetti sauce or try mine
• 11 spaghetti sauce made with lamb neck bone! italy 1870-1900!.
• 12 option #2:.
• 13 sauté meat in butter. season lightly with salt.
• 14 use meat grinder to process the meats. add all the ingredients into a mixing bowl and mix until well-combined.
• 15 cover the filling and refrigerate for a few hours or overnight.
• 16 once the filling has rested, you can begin making your ravioli.