Ground Meat and Spinach Ravioli in Melted Butter
Ground meat and spinach ravioli in melted butter is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g flour (and extra for working)
- 3 eggs
- Salt
- 4 tbsp olive oil
- 300 g fresh spinach leaves
- 250 g ground beef
- 50 g grated Parmesan
- 1 egg
- Salt
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- A handful of sage leaves
- 80 g Butter
- 1 tsp black peppercorns
- Salt
Instructions
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1.
Sift the flour onto a baking board and make a well in the center. Beat the eggs in a bowl, season with salt, pour into the well with olive oil, and gradually fold in the flour from the edges using your fingers until the dough is smooth and elastic. Knead thoroughly for 5 minutes. Cover with a damp cloth and let rest for 30 minutes.
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2.
Wash, trim, and blanch the spinach briefly in salted water. Shock in ice water, drain, and finely chop. In a bowl combine ground beef, Parmesan, and egg. Add the spinach and mix well. Season with salt, pepper, and nutmeg.
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3.
Roll out the dough on a floured surface or using a pasta machine into long thin sheets. At regular intervals place 1–2 tsp of filling on each sheet. Lay a second layer of dough over it and press around the filling to seal. Cut into squares with a pastry cutter. This creates ravioli. Let the finished pockets rest on a floured surface.
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4.
Cook the ravioli in boiling salted water for about 5 minutes until they float to the surface.
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5.
Blow off sage leaves, shake dry, and break them into pieces. Melt butter in a hot pan and add the sage. Remove the ravioli with a slotted spoon, drain well, and toss in the sage butter. Season with coarsely crushed peppercorns and salt, and serve immediately.
