Uploaded January 2023 | Updated September 2026, 10 hours ago
This was the second part of our Italian meal extravaganza. This one got a thumbs up from Bella as well!
Here's the link for the pasta recipe I used: youtube.com/watch?v=oQP3GEYVb-c&t=788s
Here's the link for the marinara sauce we used: youtube.com/watch?v=9Ksn7DfBavE&t=2s
Ingredients for the meat filling:
2 eggs, beaten
2 tablespoons chopped parsley
1 pound hamburger
1 pound italian sausage
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup spinach leaves, chopped
Directions:
1. Make the pasta dough ahead of time. Wrap in plastic wrap in a ball and put in the refrigerator for 30 minutes.
2. Fry the meat in olive oil until browned. Drain and pat dry and set aside to cool.
3. In a large mixing bowl, add cooled meat, spinach, parsley, eggs, and the remaining ingredients. Salt and pepper to taste. Mix well.
4. Add meat mixture in small batches to a food processor and pulse until putty-like. Refrigerate mixture until you're ready to begin (it'll make it easier to work with later).
5. Roll out pasta on a floured surface. Add 1 tablespoon of filling every 3 inches or so. Moisten the dough around the mixture (to help the dough stick together). Lay the other sheet of pasta dough on top and press down gently around the mixture, working out as much air as you can. Use a ravioli press to form ravioli.
6. Bring a large pot of salted water to boil. Add ravioli in small batches. They should be done when they float--about 3-5 minutes. Set aside to cool.
7. Serve with the sauce and some additional grated parmesan cheese and basil.
8. Meat filling freezes well for later batches.
This was the second part of our Italian meal extravaganza. This one got a thumbs up from Bella as well!
Here's the link for the pasta recipe I used: youtube.com/watch?v=oQP3GEYVb-c&t=788s
Here's the link for the marinara sauce we used: youtube.com/watch?v=9Ksn7DfBavE&t=2s
Ingredients for the meat filling:
2 eggs, beaten
2 tablespoons chopped parsley
1 pound hamburger
1 pound italian sausage
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup spinach leaves, chopped
Directions:
1. Make the pasta dough ahead of time. Wrap in plastic wrap in a ball and put in the refrigerator for 30 minutes.
2. Fry the meat in olive oil until browned. Drain and pat dry and set aside to cool.
3. In a large mixing bowl, add cooled meat, spinach, parsley, eggs, and the remaining ingredients. Salt and pepper to taste. Mix well.
4. Add meat mixture in small batches to a food processor and pulse until putty-like. Refrigerate mixture until you're ready to begin (it'll make it easier to work with later).
5. Roll out pasta on a floured surface. Add 1 tablespoon of filling every 3 inches or so. Moisten the dough around the mixture (to help the dough stick together). Lay the other sheet of pasta dough on top and press down gently around the mixture, working out as much air as you can. Use a ravioli press to form ravioli.
6. Bring a large pot of salted water to boil. Add ravioli in small batches. They should be done when they float--about 3-5 minutes. Set aside to cool.
7. Serve with the sauce and some additional grated parmesan cheese and basil.
8. Meat filling freezes well for later batches.
