Ravioli.... Ravioli Really Homemade Recipe

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Ingredients:

Serving

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

Directions:

Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
In a food processor add the garlic and onion chop very fine.
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.
To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
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).
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.
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).
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.
Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
Spaghetti Sauce Made With Pork Neck Bone! Italy 1870-1900!.
Option #2:.
Sauté meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your ravioli.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1066.37 Kcal (4465 kJ)
Calories from fat	682.92 Kcal
		% Daily Value*
Total Fat	75.88g	117%
Cholesterol	268.92mg	90%
Sodium	1610.56mg	67%
Potassium	757.26mg	16%
Total Carbs	48.73g	16%
Sugars	0.62g	2%
Dietary Fiber	5.27g	21%
Protein	46.47g	93%
Vitamin C	1.1mg	2%
Iron	5.6mg	31%
Calcium	474.5mg	47%

Amount Per 100 g
Calories	321.58 Kcal (1346 kJ)
Calories from fat	205.94 Kcal
		% Daily Value*
Total Fat	22.88g	117%
Cholesterol	81.1mg	90%
Sodium	485.69mg	67%
Potassium	228.36mg	16%
Total Carbs	14.69g	16%
Sugars	0.19g	2%
Dietary Fiber	1.59g	21%
Protein	14.01g	93%
Vitamin C	0.3mg	2%
Iron	1.7mg	31%
Calcium	143.1mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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