Grandma's Ravioli

This is my grandma's old recipe for handmade ravioli! Very Yummy!!

Filling:
boil 2 bunches spinach with stems removed, drain and squeeze out water, allow to drain some more you want it WELL drained.
Brown 1.5 lbs lean ground beef,
Finely chop 1 small onion and 3 cloves of garlic and add it to browned beef
add in
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg(more or less to taste)
1/2 tsp cinnamon(OPTIONAL I prefer without)
drain if greasy
put into a bowl and add in
1 cup bread crumbs
1/2 c grated Parmesan cheese

chop spinach very well and add to hamburger mixture, mix really well and shape into a ball and refrigerate several hours or overnight.


Dough.... Grandmas recipe is for HAND rolling.
3 cups flour
3 eggs
1 tsp salt
1 cup warm water
Knead with more flour to make a soft dough, divide into 3 parts and allow to rest for an hour.

this is the recipe I used for use with my kitchenaid pasta roller
We made 2 batches of this recipe
3.5 cups flour
4 eggs
1/2 tsp salt
1 Tbsp water
add all ingredients and mix with flat beater for 30 seconds, exchange for dough hook and knead for 2 minutes adding in a little more flour if it looks sticky, if it looks a little crumbly add a TINY bit more water but it usually does great to take it out and form it into a ball and knead by hand for a minute, wet your hands and knead if it is still a little dry.
Divide into 4 pieces and let rest for 20 minutes.

Take one piece at a time and run it through the pasta roller on setting 1. Fold dough and repeat several times until it is a nice elastic sheet. Then run it through on setting 6 for your final sheet, cut the sheet in half(width wise).

Proceed with whatever YOUR ravioli making style is. This varies so much. I use and old ravioli maker....

you can hand place them and cut them with a ravioli wheel,
kitchenaid makes a good ravioli maker.



Just make sure you trace around each blob of filling with a little water before placing the top sheet to help "glue" it. These need to be WELL sealed.

Lay them flat and freeze in single layers or pop in the "marmita"(big pot) of GENTLY boiling water , boil GENTLY!!!! for 7-8 minutes and test, gently remove then and drain them well.
GENTLE GENTLE GENTLE!!! Lol you dont want them to burst
Serve with your favorite red sauce topped with fresh grated Parmesan cheese!

These can be boiled straight from frozen, boil 10-12 and check for doneness.

the 2 batches of dough and 1 batch of filling made over 100 raviolis, we fed 7 adults and 3 kids with 70 with a leftover amount for 1-2 adults , we put the uncooked ones in the freezer, and there was extra dough which I ran through my spaghetti cutter attachment and that fed me and Troy and the boys with a lunch portion left!