In a medium Saucepan brown meat over medium high heat.
Add spinach, salt, and nutmeg. Cook until warmed through.
Remove from heat once mixture has reached room temperature.
Mix in egg and cheese.
With flour, form a mountain with a crater in middle.
Break eggs into crater.
Beat the eggs carefully and slowly with your hands. Add surrounding flour and beat in with a fork.
Once soft dough begins to form use your hands to mix in the remaining flour.
Kneed dough until it becomes smooth and elastic. Form the dough into a ball.
Rub ball with olive oil, place in bowl. Place in bowl and cover with cling wrap.
cut off small portion of the dough and kneed on flour surface.
Put through pasta machine on widest setting. Continue doing this each time reducing the setting till the pasta is 1x the width and 2x the length.
There are a couple of ways to do this last step.
1. Use your ravioli attachment by puting filling into machine and feeding pasta through.
OR
2. Lay the dough flat and place a spoonfull serving spaced 2-3 inches apart on the dough. Place another sheet of pasta on top, pressing around the filling then cutting it out.
OR
3. Using a ravioli mold place pasta on top, then place filling inside. Place another layer of pasta on top of that; turn and press.
Once the raviolis are made, you can cook or freeze.
If frozen, cook for five minuets in boiling water.
Originally Submitted
12/27/2010
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