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Veal & Spinach Ravioli Recipe

Name: Olive & Ivys Veal & Spinach Ravioli Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 1 tbs Olive oil; 0.5 tsp Salt; 1 cup Ground veal; 1 cup Fresh spinach, chopped; 0.5 cup Parmesan cheese, grated; 2 cloves Garlic, minced; 0.25 tsp Nutmeg, grated; to taste Salt; to taste Black pepper; 2 tbs Olive oil; 1 cup Mizuna, chopped; 0.25 cup Parmesan cheese, grated; to taste Salt; to taste Black pepper

Inspired by Olive & Ivy

Time1h 30m

Serves4

Parmesan, mizuna

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Ingredients

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Ravioli Dough

2 cups 00 bread flour

3 large Eggs

1 tbs olive oil

1/2 tsp Celtic sea salt

Filling

1 cup Ground veal

1 cup Fresh spinach, chopped

1/2 cup Parmesan cheese, grated

2 cloves Garlic, minced

1/4 tsp Nutmeg, grated

to taste Celtic sea salt

to taste black pepper

Sauce

2 tbs olive oil

1 cup Mizuna, chopped

1/4 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste black pepper

Method

Making the Ravioli Dough

Prepare the Dough

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually combine the flour with the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Preparing the Filling

Cook the Spinach

In a skillet over medium heat, sauté the garlic in a bit of olive oil until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool.

Mix the Filling

In a bowl, combine ground veal, cooked spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix well.

Assembling the Ravioli

Roll Out Dough

Divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin.

Form Ravioli

Place small mounds of filling on one sheet of dough, leaving space between each mound. Brush around the filling with water and place another sheet of dough on top. Press down around the filling to seal and cut into squares.

Cooking the Ravioli

Boil the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float and are cooked through. Remove with a slotted spoon.

Preparing the Sauce

Make the Mizuna Sauce

In a skillet, heat olive oil over medium heat. Add chopped mizuna and sauté until wilted. Season with salt, pepper, and sprinkle with grated Parmesan.

Serving

Plate the Dish

Serve the ravioli topped with the mizuna sauce and extra Parmesan cheese, if desired.