This Ravioli Florentine is made from scratch with homemade dough, beef, spinach, parmesan eggs, and some butter.
Who needs a restaurant when you have this amazing homemade ravioli? These babies are hand sealed, giving each ravioli a very rustic look.
How to make Ravioli Florentine
First, you need to make the filling. Boil the spinach and set aside to cool. Squeeze excess water with your hands and set aside. Heat a skillet over medium-high heat. Melt butter then add beef and pork for 10 minutes. Add the spinach, parmesan, and ½ cup of water and cover it for 30 minutes. When you are done, strain any excess liquid, then put in food processor and grind. Put the beef mixture in a bowl and stir in eggs and mix. Set mixture aside.
Put the flour on a counter and make a mound of flour, like a nest, on your work surface. Crack the eggs into the mound and add the water, olive oil, salt as well. With a fork, gently stir the ingredients, incorporating the flour from the walls of the mound. Eventually, it will turn doughy and you will need to use your hands. The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for about 8-10 minutes until it becomes cohesive. Put the ball of pasta dough in cling wrap and let it sit for 1 hour.
After 1 hour, cut the dough into 4 pieces. Take one piece out and put the other 3 back into the cling wrap or it will dry up.
Now make the Ravioli Florentine
Take the piece of dough and flatten it in a rolling pin. It is best to use a pasta maker to run it through the pasta maker and eventually move to the thinner pieces. Roll the dough according to your pasta maker’s instructions. After running it through, fold both short ends to the middle of your dough and run it through again for a more rectangular shape. Once you get a thin rectangular pasta sheet, pat and rub both sides of the pasta rectangle with flour. Then fold the pasta sheet hotdog style and lightly score a grid to make 2 inch squares through the rectangle and unfold the sheet. Place the filling around the area where the ravioli filling would be and with your finger, rub egg wash where you would seal the pasta. Fold the pasta over on top and cut the pasta into raviolis. With your finger, press down to seal and creating ravioli squares around each mound of filling. Seal the edges as needed of each piece. Place each ravioli on a baking sheet with parchment paper and let them dry for 30 minutes. Repeat with the remaining dough.
Boil a pot of water. Throw in salt and the pasta. The pasta should cook in about 4 minutes or until al dente. Drain well. Top with any sauce you want. We browned butter and place on each ravioli - sprinkle with parmesan cheese!
Other dishes to try
- GOAT CHEESE PESTO PASTA WITH SHRIMP AND PROSCIUTTO
- THE MOST COMFORTING SPAGHETTI AND MEATBALLS
- LOBSTER BUCATINI