Directions: |
Directions:Cook spinach until tender. Drain and squeeze out as much water as possible. Chop finely. Sauté onion in the butter until translucent, about 7 to 8 minutes. Add ground veal; continue cooking over medium heat until browned. Transfer to a large mixing bowl. Stir in chopped spinach, Parmigiano-Reggiano, and nutmeg. Season with salt and pepper. Taste and adjust seasoning if needed. In a separate bowl, beat eggs lightly and add to the onion-veal-spinach mixture.
Roll out the dough very thin, slightly less than ⅛-inch thick. Cut into sheets, about 15 by 5-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. |
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