 | Nonni Gilda’s RavioliPastas
Prep & Cook Time1 hour 30 minutes |
INGREDIENTS |
FILLING
1 set of beef brains.
1 lb ground sirloin (lean)
3 bunches fresh spinach
5 eggs
Pinch of thyme
1/4 cup parsley
1 clove garlic
1/2 cup Parmigiano-Reggiano
1/2 cup bread crumbs
Salt & pepper
| DOUGH
3 cups flour
3 eggs
1 cup water
Salt
Olive oil
Butter
|
PREPARATION
FILLING
Mash brains, spinach and ground beef into a large bowl; at this time add Parmigiano-Reggiano, eggs and breadcrumbs.
DOUGH
In a large bowl, pour the flour and make a well in the center. In this, we will add the eggs. Mix this with a fork and add 2 pinches of salt. When mixed, begin to add water kneading the mixture. Add more flower if needed.
** When dough is well kneaded, place it in a bowl and cover with oil. Cover the bowl with a towel and let sit for 30 minutes**
On a large board roll out dough into a rough rectangle (3' x 4'). Spread the filling over half of the sauce and fold the dough over. Using a ravioli roller and cutter roll and cut ravioli squares.
|
COOKING
FILLING
Boil brains in water for 15 minutes, or until done, make sure to salt the water.
In a separate pot, salt water and using a clove of garlic, boil the spinach for about 15 minutes.
Sauté ground beef in oil; add salt, pepper, thyme and parsley; in a separate pan sauté spinach in oil and a little butter.
Cook ravioli in boiling water for 3 to 5 minutes. |