Directions: |
Directions:Heat a large skillet over medium-high heat, stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add to a large mixing bowl.
Heat olive oil in the skillet and cook onions until soft and transparent, 7 to 8 minutes. Then add in garlic, rosemary, thyme, marjoram, and oregano until fragrant, about 30 seconds. Add spinach. Cook until nearly dry. Purée all vegetables. Cool. Add to the bowl with the meat.
Stir in Parmigiano-Reggiano. Season with salt and pepper. Taste and adjust seasonings as needed. Add eggs.
Roll out the dough very thin, slightly less than ⅛-inch thick. Cut into sheets, about 5 by 15-inches.
Fold first sheet along its mid-line to make a light crease and re-open. Place 6 heaping tablespoons ½-inch apart along length of lower half. Moisten upper half with pastry brush dipped in water and fold over, pressing down to remove air bubbles and create a seal around filling. Using fluted ravioli cutter or kitchen knife, cut between filling for 6 even squares. Please ravioli on a floured or parchment-lined baking sheet. Cover ravioli with towel to prevent drying. Repeat with remaining dough and filling.
At this point, ravioli can be frozen. Place ravioli on a parchment-lined rimmed baking sheet and freeze completely. Transfer to a freezer bag, press out as much air as possible, and store in freezer for up to 2 months. Frozen ravioli can be cooked straight from frozen, add 30 seconds to cooking time.
To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Drain, reserving ½ cup of cooking liquid to use in sauce. |
This recipe for Cathy’s Ravioli is from