Beef Ravioli with Light Marinara

Beef Ravioli with Light Marinara


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This delicious beef ravioli will be a great dinner. With the pasta flavors and meaty taste you will make this meal more than once a week.

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

3-5 servings


  • 1 lb. pasta dough
  • 1 Tbs. olive oil
  • 1/2 C. finely chopped onion
  • 1/2 lb. ground sirloin beef
  • 1/4 C. cooked spinach
  • salt
  • pepper
  • pinch ground nutmeg
  • 1 egg, beaten
  • semolina
  • tomato sauce
  • parmesan cheese

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Divide the dough into two equal portions. Roll each into a rectangle, 1/8-inch thick. Let rest in a cool place. Heat the oil in a skillet. Gently sauté the onion until it is soft but not colored. Remove and lightly sauté the meat. Drain and place in a bowl with the onion and the spinach, from which all water has been squeezed. Season with salt, pepper and nutmeg. Mince finely and mix with the beaten egg. 

Either spoon the filling or pipe it, in little walnut-size mounds at 1/2-inch intervals along one half of the dough. Brush with water between the fillings and cover with a second layer of dough. Mark the dough over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking sheet with wax paper and sprinkle with uncooked semolina. Place the squares on it and dry for 1 hour.

Bring a large pot of water to a boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain. Preheat the oven to 375 degrees. Place the ravioli in a buttered casserole and cover with tomato sauce. Sprinkle with grated parmesan cheese and bake for 20 minutes.

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