How to make ravioli with ground beef and spinach, a recipe to be easily prepared, thanks to the detailed procedure described, and ready in about 60 minutes.
Ingredients for 4 people
For pasta
- 1 teaspoon of fine salt
- 1 teaspoon of olive oil
- 400 g of flour
- 4 eggs
For the sauce
- 500 g of fresh spinach
- 4 eggs
- 50 g of breadcrumbs
- 2 tablespoons of grated fresh Parmesan
Recommended readings- How to make ricotta and spinach tortelli from Maremma
- Timbale of rice and baked eggplant
- Tagliatelle with saffron sauce and mussels
- Pasta with gorgonzola and cooked ham
- Tagliatelle with shrimp and peppers
- 1 onion, 1 clove of garlic
- 1 tablespoon of fresh rosemary
- 2 tablespoons of olive oil
- 300 g of minced beef
- 1 bay leaf
- half a teaspoon of marjoram
- half a teaspoon of oregano
- 100 ml of white wine
- salt
- ground pepper
- nutmeg
- 100 g of butter
- 2 tablespoons fresh sage leaves
Time of realization
60 minutes approximately including rest and cooking time
Preparation
1) Using the ingredients indicated in the list, prepare the pasta, then cover it and let it rest for 20 minutes.
2) After peeling onion and garlic, chop them, then wash the rosemary and finely chop it.
3) Take a pan to heat a little oil to fry garlic, onion and rosemary.
4) Add the minced meat and brown it for 5 minutes, without stopping stirring.
5) Combine the remaining herbs and wine, letting them cook for 10 minutes.
6) After making a selection of the spinach, wash and let it dry in a medium temperature pot, then drain and squeeze them properly.
7) After having chopped the spinach, add it to the minced meat, then remove the bay leaf and whisk everything, subsequently adding eggs, breadcrumbs and Parmesan, giving flavor with salt, pepper and nutmeg.
8) On a floured pastry board, roll out two thin sheets of dough, then place, on one of them, balls of filling at a distance of 3 centimeters from each other, covering with the other sheet.
9) Pressing well on the edges, cut the dough between one filling and the other, using a pastry cutter wheel, to obtain the ravioli.
10) Cook the ravioli for about 4 minutes in salted boiling water, then drain.
11) In the butter melted in a pan, brown the sage leaves cut into strips.
12) Finally serve the ravioli with butter, sage and grated Parmesan on top.
