Grandma Gioe's RavioliUser Submitted Recipe
1 lb. Hamburger
12 oz. Fresh spinach
½ cup grated Parmesan cheese
Salt & pepper to taste
(This makes enough filling for 3 batches of dough)
1 cup mozzarella cheese
12 oz. Ricotta cheese
1/8th cup Parmesan cheese
Salt, pepper & parsley
DOUGH (make this amount 2 or 3 times, depending on how
many ravioli you want to make. It dries out if you make more than this amount.)
3 large eggs
2 cups flour
1 egg Pinch of salt
4 oz. of water to make stiff
Brown hamburger with salt & pepper. Cook spinach if using frozen. Pat dry. Put hamburger and spinach through food grinder or food processor until fine. Mix hamburger, spinach, cheese, & eggs. Add more salt if necessary. Cover with cloth to keep from drying out until ready to use.
Mix flour, egg, and salt together. Add enough water to make stiff dough. It should not stick to your hands. Cover dough with towel to keep it from drying out.
Roll out dough as thin as possible. Place dough over ravioli maker. Fill pockets with meat mixture. Roll out another piece of dough and place on top of filling. With rolling pin, roll over ravioli maker and turn upside down to release ravioli. Place ravioli on lightly floured surface. (Parchment paper works best.)
Prepare large pot of salted, boiling water. If making both spinach and cheese filling, use 2 pots. Add ravioli to boiling water and cook for about 20-25 minutes, stirring occasionally so it doesn’t stick together. Using large slotted spoon, remove ravioli one at a time.
Serve ravioli with tomato sauce.
Servingsno serving information available
no nutrition information available
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