Homemade Ravioli? YES!

You want a ‘holy shit, this is amazing’ meal to serve to guests? One that also freezes like a champ for a quick meal? Put the effort in upfront, and reap all of the benefits for a looong time after!

Pasta Ingredients:

• 1 cup semolina flour
• 1 cup 00 flour
• 1 egg
• 1 cup hot water
• Salt

Spinach Ricotta Filling Ingredients:

• 1 cup whole milk ricotta cheese
• 10 oz spinach
• 1 large egg
• 1 cup grated or shredded parmesan
• S&P

Ground Beef Filling Ingredients:

• 1/4 lb ground beef
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup grated parmesan or pecorino romano
• 1/4 cup shredded mozzarella
• 1/4 cup ricotta
• S&P

Steps – The Pasta:

1. Mix together the semolina and 00 flour until well combined
2. Scramble the egg and then mix this in to the flour combination
3. Add the hot water slowly, mixing well until the dough becomes pliable but not sticky
4. Chill the dough in the fridge for about 20 minutes
5. When ready, take a handful of the dough at a time and roll it out into a rectangle that would fit on top of a ravioli press with a rolling pin or a pasta roller machine to the desired thickness (roughly 1/4″)
6. Lay a layer of dough on top of the ravioli press so that it fully covers the top

Steps – The Spinach Filling:

1. Use a cheesecloth to strain as much water out of the ricotta as you can, then add it to a large mixing bowl
2. Bring a large pot of salted water to a boil, and blanche the spinach until just tender – about 30 seconds
3. Drain the spinach and use more cheesecloth to remove as much moisture as possible
4. Chop the spinach and add it to the mixing bowl with the ricotta
5. Add in the egg, parmesan, and S&P and mix until thoroughly combined

Steps – The Beef Filling:

1. In a large skillet, break apart the ground beef over medium heat and add in the seasonings until it’s well incorporated
2. Once the meat is fully browned / cooked, remove from heat and allow it to cool
3. Once cooled, mix the meat, parm, ricotta, and mozzarella into a large mixing bowl and season with S&P

Steps – To finish everything!:

1. Take a spoonful of whichever filling you are using, and place about 1 tbsp into each of the ravioli ‘bowls’ on the mold, being careful not to overload
2. After all of the bowls are filled, take a second rolled-out layer of dough and add it to the top of the ravioli press, on top of the filling, and press down on the edges
3. Use a rolling pin to press down the top dough onto the bottom and seal the edges
4. Carefully remove the trimmings from the edges and delicately remove each ravioli from it’s section, placing it onto a floured baking sheet
5. When ready to make, bring a medium pot of salted water to boil and carefully place the ravioli inside
6. Cook for 3-6 minutes, depending on heat level and dough thickness
7. Drain, toss with cold water to stop the cooking, and then serve with your favorite sauce: tomato basil, sage and brown butter, or a simple olive oil and S&P!