SPINACH RICOTTA BEEF RAVIOLI FILLING
A cheesy beef spinach filling that can be used for ravioli or other pasta such as manicotti or large shells.
Provided by Marisa Franca @ All Our Way
Categories main dish pasta dish
Time 1h30m
Number Of Ingredients 11
Steps:
- Place the thawed spinach between paper towels and squeeze out all of the water.
- In a large fry pan, cook the ground beef in the olive oil and butter until done. Add the spinach and season with salt, pepper and garlic powder. Don't be shy with the seasonings. If there is a lot of moisture in the meat mixture put it in a strainer and make sure to get the juice out.
- Place the meat mixture in the bowl of a food processor and pulse several times until the meat is the same consistency.
- In a large bowl add the ricotta and mix it with the eggs, parsley and Parmesan cheese until smooth.
- Add the spinach/meat mixture and mix well. Chill in the refrigerator for about 30 minutes. This makes it easier to handle.
- Assemble your ravioli as you normally would or as we did in our Italian ravioli recipe --https://allourway.com/2014/08/24/homemade-italian-ravioli-meat-cheese-filling/ This time we added another step. We painted a little of the egg wash along the edges of the ravioli before adding the top sheet. Sometimes, although it is very rare, I have the tendency to overfill and a part of the ravioli edge doesn't seal properly. The egg wash helps make a firmer seal. You may eliminate this step if you wish.
- Prepare ravioli as you normally would or freeze on cookie sheet lined with wax paper and when they are frozen package them in an air-tight freezer container.
Nutrition Facts : Calories 115 kcal, Carbohydrate 2 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 45 mg, Sodium 70 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH RAVIOLI BAKE
This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
MEAT AND SPINACH RAVIOLI FILLING
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories World Cuisine Recipes European Italian
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
- Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
- The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g
HOMEMADE RAVIOLI
Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish
Provided by Anna Glover
Categories Dinner
Time 1h25m
Number Of Ingredients 12
Steps:
- To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
- Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
- Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
- Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
- To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
- Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
- To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
- Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium
SPINACH AND RAVIOLI LASAGNA
Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
- Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg
More about "fresh beef and spinach ravioli recipes"
GRANDMA ELEANOR’S BEEF & SPINACH RAVIOLI - THE …
From thehomesteadtraveler.com
Estimated Reading Time 5 mins
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN …
From juliasalbum.com
BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE
From southernliving.com
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH …
From tasteofhome.com
HOW TO MAKE FRESH RAVIOLI PASTA AND FILLING - THE …
From thespruceeats.com
4 INGREDIENT CROCKPOT RAVIOLI - SPEND WITH PENNIES
From spendwithpennies.com
EASY BAKED RAVIOLI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (4)Total Time 40 minsCategory Dinner, Main CourseCalories 454 per serving
HOMEMADE RICOTTA SPINACH AND PARMESAN RAVIOLI - RECETTES COOKING
From recettescooking.com
BEEF RAVIOLI WITH PESTO AND PUMPKIN RECIPE | COLES
From coles.com.au
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH BEEF AND SPINACH RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH BEEF AND SPINACH RAVIOLI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ERIC AKIS: RAVIOLI MAKES A LASAGNA-LIKE CASSEROLE
From mountainviewtoday.ca
SPINACH RICOTTA RAVIOLI - ITALIAN RECIPE BOOK
From italianrecipebook.com
CREAMY CHEESE AND SPINACH RAVIOLI RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
RAVIOLI LASAGNA - SUGAR AND SOUL
From sugarandsoul.co
BEEF RAVIOLI WITH FRESH TOMATO SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
MEAT RAVIOLI FILLING RECIPE - DOMENICA MARCHETTI - FOOD & WINE
From foodandwine.com
SPINACH AND RICOTTA RAVIOLI RECIPE - BBC FOOD
From bbc.co.uk
THE 12 BEST SAUCES FOR SPINACH AND RICOTTA RAVIOLI
From americasrestaurant.com
HOMEMADE MEAT RAVIOLI (AGNOLOTTI) – THE PASTA PROJECT
From the-pasta-project.com
KETO CHEESY SPINACH RAVIOLI | SPINACH & RICOTTA CHEESE RAVIOLI …
From officiallyglutenfree.com
SPINACH AND RICOTTA FILLED RAVIOLI - HONEST COOKING
From honestcooking.com
KOREAN BEEF BUCATINI
From linkedin.com
HOMEMADE BEEF RAVIOLI - RECETTES COOKING
From recettescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love