Nonna's Homemade Ravioli
Make Nonna's Homemade Ravioli from scratch: tender pasta pockets filled with rich meat and ricotta for an unforgettable dinner.
Ingredients
- extra-virgin olive oil
- 2 pounds beef, (twice ground)
- 1/2 pound veal, (twice ground)
- 1/2 pound pork, (twice ground)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tablespoon garlic (crushed)
- Salt and pepper to taste
- 32 ounces chopped frozen spinach, (thawed and pressed dry)
- 16 ounces ricotta cheese
- 2 eggs (lightly beaten)
- 1 3/4 cup bread crumbs
- 2 tablespoons all-purpose flour
- 1/2 cup grated cheese
- 1 teaspoon nutmeg
- 3 eggs
- 3 cups all purpose flour
- 1/2 cup water (or a mixture of water and milk)
- 1 tablespoon vegetable oil
Instructions
Step 1: Brown the meats and build the filling
Heat a few tablespoons of extra-virgin olive oil in a large skillet and brown the twice-ground beef, veal and pork together with finely chopped onion, celery and crushed garlic until the meat is deeply caramelized and the vegetables are translucent. Season with salt and pepper, then remove from heat and let this mixture cool until it reaches room temperature. When cool, fold the pressed thawed spinach, ricotta, lightly beaten eggs, breadcrumbs, a little flour, grated cheese and a whisper of nutmeg into the meat — working gently until the filling becomes a cohesive, moist mixture with visible flecks of green and browned meat throughout. Taste and adjust seasoning, then set the filling aside to remain at room temperature before using.
Step 2: Make the pasta dough and roll thin sheets
Combine the flour, eggs, water (or water/milk mix) and vegetable oil in a standing mixer and blend briefly on low with the paddle, then switch to the dough hook and knead until the dough is silky and elastic, about five to ten minutes. Transfer the smooth dough ball to a lightly oiled board, rub a few drops of oil over the top, cover with an overturned bowl and let it rest for 10–20 minutes. Divide the rested dough into manageable pieces, flatten and feed them through a pasta machine to produce long, even thin sheets; dust lightly with flour to prevent sticking as you work. As you lay sheets over ravioli forms or a clean board, the dough transforms from dense ball to glossy, translucent films ready for filling — a tactile moment where elasticity, sheen and thinness define success.
Step 3: Fill, seal, and finish the ravioli; plate for serving
Spoon measured mounds of the cooled filling onto one sheet of rolled pasta, top with a second sheet and press or crimp each square to seal, creating neat, square pockets with delicately crimped edges. Transfer each finished raviolo in a single layer onto a wax-paper-lined, lightly floured silver baking tray, dust the tops with flour to prevent sticking, and keep them covered for immediate cooking or freeze the tray flat for later — either way the result is a tidy grid of plump, sealed ravioli with crimped edges and pockets that hint at the rich, textured filling inside. Arrange the tray for storage or for plating and proceed to cook or preserve as desired.
Notes
- Rest the dough well to make rolling easier.
- Press thawed spinach dry to avoid a soggy filling.
- Freeze assembled ravioli on a tray before bagging to prevent sticking.
- Use a light hand when sealing to avoid trapping air pockets.
- Adjust seasoning after combining filling, not before.