Nana’s Ravioli

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  • 3 cups AP flour (or 00 imported from Italy if possible) (560 grams)
  • 2 large eggs, beaten 
  • 3/4 to 1 cup water (210 grams)
  • 1 tblsp olive oil

Combine all ingredients in mixing bowl, mix with Danish whisk or large fork
When mostly combined, dump onto smooth stable surface
Knead vigorously for 15-20 minutes until dough is velvety smooth
Coat with flour and cover with mixing bowl and let rest for 30 minutes 

Filling (Makes enough for 2 batches of dough recipe)

  • 1/2 lb Sausage or meat substitute 
  • 1 bunch spinach 
  • 1/2 bunch chard
  • 1/3 loaf stale French bread
  • 1 medium onion
  • 3 cloves garlic 
  • 1 handful parsley 
  • 3 stems fresh oregano 
  • 3 stems fresh thyme 
  • 3 stems tarragon 
  • 4 leaves sage
  • 3/4 cup parmigiana 

Sauté meat until browned, drain, let cool. 
Sauté spinach and chard in olive oil, season with salt and pepper, squeeze out and set aside
Soak bread in water, squeeze out and set aside 
Process onions & herbs, sauté in olive oil and season with salt and pepper 
Combine meat, spinach & chard, bread, and onion/herb mixture in processor, process lightly to spreadable 

Assembling Ravioli 
Roll out pasta dough, flouring so it won’t stick to counter
Spread filling thinly over half of dough 
Fold side without filling over filling
Use ravioli pin to form raviolis pressing down hard enough to seal edges
Cut with ravioli cutter
Transfer raviolis to floured pan lined with paper towels 
Cook immediately or refrigerate for same day cooking
Or Freeze and store in freezer bag

Tips & Tricks

“Mise en place” filling ingredients first, then make dough, while dough is resting, make filling. Filling shouldn’t be too warm when ready to make ravioli. 
If you don’t have a large enough surface, and the first few times out, it’s best to divide dough and filling into two batches.