Spinach and meat ravioli
1 bunch of fresh spinach or silverbeet
300g pork and beef mince
1 brown onion, finely chopped
½ cup of pecorino cheese
½ cup of parmesan cheese (extra to serve)
⅓ cup olive oil
300g fresh ricotta, drained
pinch of nutmeg
500g plain flour
⅓ cup olive oil
To make the filling fry the onion in a large pan with olive oil, until golden. Add the mince and fry until well browned. In a large pan, steam/boil spinach until wiltered, then cool. Squeeze with your hand to remove excess water, then chop finely. Add spinach to mince and mix thoroughly. If soft, add some fresh breadcrumbs.
To make the dough, mix eggs, flour and oil in a large bowl, if you have a electric mixer with a dough hook that will make the job easier. Roll into a ball and wrap in plastic. Then refrigerate for 30 mins. Cut dough into a thick slice and using a pasta machine, pass the slices through the rollers a couple of times or more if needed until it is really smooth. Once smooth, lay the sheets on a lightly floured board.
To make the ravioli, it’s easier to use a metal ravioli mould to shape the ravioli perfectly. Place rolled sheet of dough onto ravioli mould. Then use a teaspoon of the ravioli filling for each mould. Once the mould is filled place another sheet of dough on top and seal by using a rolling pin to flatten the top. Remove from the ravioli mould. Then with the ravioli cutter cut between the strips to make individual ravioli. Continue until all pastry and filling is used.
If you would rather try the old fashion way like my great-grandmother and great-great-grandmother did, roll out the pastry with a rolling pin until really smooth. Place teaspoonfuls of filling 2cms apart, place another sheet on top and press down with your fingers between the filling, and cut around.
To use the ravioli fresh, bring a large pot of salted water to the boil. Carefully place ravioli in the boiling water and cook for 5 minutes. Drain in a metal colander and serve with your favourite tomato or bolognese sauce and generous amounts of parmesan cheese. Or you can freeze the freshly made ravioli for later. Serves 8-10.
Credit: Elisa Bastiani