1 tablespoon of extra virgi olive oil
1 teaspoon salt
2 egg yolks, slightly beaten
1 cup of lukewarm water

TO THE ABOVE MIXTURE, GRADUALLY ADD 3.5 to 4 cups of flour until the mixture forms a stiff ball that falls from your hand like a bandage. On a floured surface knead  the dough for a few minutes until completely smooth.  Place dough ball in an oiled bowl, cover with wet towel and place in warm place for one hour. Follow directions for rolling and stuffing below.

Mom's Spinach Ravioli

My Mom's recipe to the left is the original recipe printed in the Delicious Memories cookbook. The ravioli I create each holiday is basically the same as my Mom's but I have tweaked the recipe to meet my needs. First, I cut the recipe in half which is easy to do. In place of frozen spinach I use a 5 oz package of fresh spinach that I chop with the onion and garlic in a food processor. Be careful NOT to over process. I saute the onions, garlic and spinach with the ground beef and I add my spices after cooking. I cut back a tad (just a tad) on the allspice (3/4 teaspoon)  and add a scant 1/2 teaspoon of nutmeg.

So my recipe is as follows:

CHOP:  5 oz bag of spinach with 1 large onion and 1 large clove of garlic
SAUTE: 1 pound ground beef adding chopped vegetables until all the liquid has cooked off
ADD:  1/4 cup fresh parsley, chopped fine, 3/4 teaspoons allspice, scant 1/2 teaspoon of nutmeg, 1/4 teaspoon pepper.


Let mixture cool and push through a meat grinder. I use a Kitchen Aide with the grinder attachment. To clear grinder push through 20 saltine crackers (this adds salt to your mixture and clears all the meat/spinach mixture).

ADD TO MIXTURE: 1 cup of grated Asiago cheese and 2 eggs. Mix well stirring until all ingredients are blended. Refrigerate mixture over night. The next day follow stuffing directions below. As I complete a row of the ravioli I place in the freezer on a parchment lined cookie sheet. As the ravioli freeze move to a freezer bag.



RIGHT: Cut dough ball into three or four pieces.
ABOVE: Roll dough through KitchenAide pasta rollers.
LEFT: Fold dough repeatedly and roll through two to three times, until desired thickness


FAR LEFT: Dough ready to fill...
MIDDLE: Cut dough strip in half for easier filling.
RIGHT: Form filling into ball and place on dugh strip. Moisten edge with water.


Fold dough over filling pressing around the filling to release air pockets and seal. Cut edge pasta trimmer.


Cut pasta into individual raviolis and seal edges with a folk.


Place individual raviolis on parchment lined cookie sheet in freezer. Once the ravioli is frozen, transfer to a freezer bag.

Follow cooking instructions on Mom's recipe above.
This modified recipe makes about 70 - 80 ravioli.