Ricotta & Spinach Raviolis

Prep : 45 mins / Chill: 30 mins / Cook : 20 / Total: 1h35

Servings : 4-6 (25 Raviolis)

Since the raviolis are meatless, I went with a meat tomato sauce since we love meat (I promise I will become vegetarian/vegan one day)

New pasta machine alert!!! I have been waiting to make raviolis since I got my pasta machine!!! Trust me making raviolis without is A LOT of arm work, and to be honest super long! It is of course possible, I made raviolis many times without, but the pasta machine is a game changer!!

Ingredients

Dough
2 cups all-purpose flour, plus more for dusting
1 tsp salt
2 eggs, plus 1 for the egg wash
2 tablespoons olive oil

Filling
1/2 cup ricotta cheese
1/2 frozen chopped spinach (Fresh works also)
2 tsp Epis seasoning
1 tsp lemon pepper
Salt/pepper to taste
1 tsp Cajun
3 tbsp red onion, chopped fine
1 large egg

Tomato Meat Sauce
1/4-pound ground beef
1/2 Red onion, chopped
1/2 Yellow onion, chopped
1 Jalapeno, chopped
2 Shallot, chopped
Frozen spinach
Leftover ricotta mix
3 tbsp Epis seasoning
Lemon pepper
Black pepper mix
All purpose seasoning mix
Cajun mix
1/2 Canned diced tomatoes
2 tbsp Canned Tomato paste
1 Canned Tomato sauce

Instructions

The dough: In a large bowl whisk together the flour and salt.
Make a well in the center of the flour and add in the eggs all at once.
Mix them together well using your hands gradually add the water.
Add the olive oil and knead the dough for 5 minutes.
Form into a ball and leave in the bowl on the counter, covered with plastic wrap for 30 minutes.
In the meantime, make the filling: Mix all ingredients together until will combined and then cover let sit in the fridge until needed.
Rolling the dough: When the dough has chilled for 30 minutes take a piece of the dough and run it through a pasta machine a few times.
Each time fold the dough in half, I normal start at a higher thickness level to get the dough ready for number 1 (Super thin). Ravioli dough should be thin (See images)
The raviolis: Once you have a few long rectangle (Keep in mind you will need a top and bottom, see images), place 1 tsp on the ricotta mix on the dough at 2 inches from each other.
Add the top layer of dough and lightly press the sides of the raviolis so they do not open up while cooking.
With a cookie cutter or any round object that has the shape you want the raviolis to be, cut out the raviolis and place them on a cookie tray covered with parchment paper.
You may need to reroll the dough to be able to make more raviolis.
Freeze the raviolis at least 30 minutes or when ready to cook.
Bring a large pot of salted water to boil, add the raviolis to the pot and when they start to float, they are ready. 4-8 minutes.
For the tomato meat sauce: Heat up 2 tbsp of olive oil in a large pot on medium/high heat.
Add the tomato paste, chopped veggies and remaining filling if any, cook until browned, 2-4 minutes.
Add the ground beef and all the spices ad cook until meat is also browned and well combined.
Add the diced tomatoes and tomato sauce, continue to cook on medium/ low heat.
Add the raviolis to the sauce and cook on low for a few minutes.
Remove from the heat, ready to serve!!