Homemade Italian Ravioli with Meat & Cheese Filling

Step 1

Fry the meat in olive oil until well browned. Drain the meat on paper towels

Step 2

When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.

Step 3

Put the filling into the food processor bowl and pulse several times until the mixture is fine.

Step 4

Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.

Step 5

Using the metal blade pulse the flour and salt together.

Step 6

Lightly stir the eggs and olive oil in a measuring cup.

Step 7

With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.

Step 8

Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.

Step 9

After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.

Step 10

Sift flour and salt into a mixing bowl.

Step 11

Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.

Step 12

Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.

Step 13

Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.

Step 14

Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.

Step 15

Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.

Step 16

Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.