| Level: | Intermediate |
| Total: | 2 hr 8 min |
| Prep: | 50 min |
| Inactive: | 3 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 1/2 cups flour
- 3 eggs
- 3 tablespoons salad oil
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 pound beef, cubed
- 1/2 pound veal, cubed
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- Salt and pepper
- 1 1/2 cups cooked, chopped spinach
- 4 eggs
- 1 cup grated Parmesan
- 4 eggs, beaten
- 2 cups milk
- 4 cups seasoned bread crumbs
- Grated Parmesan, for garnish
- Tomato sauce, for serving
Instructions
- For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
- Preheat the oven to 350 degrees F.
- For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
- Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.
- Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
- To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
- Preheat a deep fryer to 350 degrees F.
- Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 598 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 224 mg |
| Sodium | 721 mg |
Reviews
I didn’t have the carrots, or the celery, but I froze, coated, then deep fried. Turned out awesome! Made a little sauce to dip them in, too!
1. we added the meats, diced carrot, onion, and celery mixed with a little olive oil and garlic, salt and pepper to the oven and baked for about an hour
2. steamed some spinach drained and processed the roasted mix with spinach and cheese in a food processor [could have eaten the batch at this point, very traditional mixture similar to my grandmother’s]
3. added and egg to bind a little more and assembled the rav’s, dried them on a rack, and then fried when ready, about two hours later or I would have froze them if not using quickly
I would certainly make it again!
That’s not the real recipe.
You preheat the oven to 350* and use the oven to cook the meat and veggies. Those are what go in the oven.
After you’ve put the ravioli together with the now cooked meat mixture you freeze them and then fry them at 350*.
Yum! I never knew what I was missing with STL ravioli until I met my husband. Since it’s such a STL thing we now have to make our own. It’s worth the work!
first you wrote preheat oven, but directions to baking jumbled up with meat filling directions. Question – we are to bake THEN fry?@!
These taste like the traditional St. Louis ravioli you get out. Lots of work but they freeze well.