Meat And Ravioli: Perfect Pairings For Spinach And Cheese

Spinach and cheese ravioli is a delicious dish that can be paired with several types of meat. The ravioli itself is a type of Italian filled pasta, usually square or circular, with fillings that can vary based on individual preferences. When it comes to meat pairings, there are numerous options to consider. For instance, Italian sausage, ground beef, or a combination of both are popular choices that complement the flavours of spinach and cheese. Additionally, chicken, salmon, and shrimp can also be served alongside spinach and cheese ravioli for a well-rounded meal.

Italian sausage and spinach ravioli

Ingredients

• 1/4 lb mild Italian sausage
• 1/4 lb hot Italian sausage
• 1/2 cup baby spinach, roughly chopped
• 1 small clove of garlic, grated
• 1/3 cup grated Parmesan cheese
• 8 oz ricotta cheese (whole milk)
• 1/4-1/2 tsp red pepper flakes (to taste)
• Salt and pepper to taste
• 1 batch of pasta dough
• 1 batch of tomato sauce

Optional Ingredients

• 2 eggs, lightly beaten
• Olive oil

Steps

• In a large skillet, brown the mild and hot Italian sausage in a little olive oil over medium heat. Break up the sausage into very small bits as it cooks.
• When the sausage is almost done, add the spinach and stir until it wilts.
• Season the sausage and spinach mixture with salt and pepper, then remove it from the heat and transfer it to a mixing bowl.
• Once the mixture has cooled to room temperature, add the eggs, grated garlic, Parmesan cheese, and ricotta. Stir to combine.
• Taste the mixture and season with salt, pepper, and red pepper flakes to your preference.
• Prepare the pasta dough according to your chosen recipe.
• Roll the dough into long, narrow sheets that fit your ravioli mold. You can also hand-form the ravioli.
• Place about 3/4 tablespoon of filling into each ravioli center. If hand-forming the ravioli, place the filling at even intervals along the dough.
• Moisten the edges and between each ravioli with a little water on a pastry brush.
• Place a second sheet of dough over the top and press firmly to form a seal on all four edges of each ravioli.
• Inspect each ravioli to ensure all sides are sealed, pressing together any loose areas.
• If cooking immediately, bring a large pot of water to a rolling boil.
• In a separate skillet, heat the tomato sauce over low heat.
• Salt the boiling water and cook the ravioli for 5-7 minutes, or until just past al dente.
• Add the ravioli to the heated sauce and cook for an additional 2-3 minutes.
• Top with additional Parmesan cheese, if desired.

Tips

• If you don't have a pasta machine, hand-rolling the dough is a more foolproof method for gluten-free pasta.
• Be careful not to overfill the ravioli, as they may break.
• Refrigerate the finished ravioli for up to two days or freeze for later.
• This recipe pairs well with tomato sauce or sage butter.

Variations

• You can add more vegetables, such as bell peppers, zucchini, or mushrooms, for a vegetarian version.
• Try using different types of sausage, such as herbed German sausage or spicy chorizo.
• Experiment with other ravioli fillings, such as roasted garlic, mushroom, spinach, chicken, or lobster.
• For an extra kick, add diced tomatoes with green chilis or other variations with oregano, basil, or thyme.

Spinach and ricotta ravioli with meat lover's sauce

Spinach and Ricotta Ravioli with Meat Lovers Sauce

Ingredients:

• Spinach
• Ricotta
• Parmigiano Reggiano cheese
• Nutmeg
• Pasta dough
• Italian sausage
• Meat lovers sauce
• Extra virgin olive oil
• Fresh basil leaves (optional)

Method:

Firstly, prepare the ravioli filling by combining spinach, ricotta, Parmigiano Reggiano cheese, and nutmeg. Season with salt and pepper to taste. Refrigerate until needed.

Next, make the pasta dough by creating a well in the centre of your flour and adding eggs. Beat the eggs with a fork and gradually incorporate the flour to form a scraggy dough. Knead the dough until smooth, then form into a ball and set aside to rest for 30 minutes.

After the dough has rested, divide it into four equal parts. Take one portion and flatten it slightly with your hands. Pass the dough through a pasta machine, starting with the widest setting and gradually reducing the width until the dough is about 1/16 inch thick.

Place heaped teaspoons of filling along the length of the dough, leaving a space of about two fingers in between each mound. Fold the opposing long edge of the dough over the filling and press to seal, ensuring you expel any air as you work.

Using a fluted wheel or sharp knife, cut the dough into squares to create individual ravioli. Place the finished ravioli on a baking sheet lined with parchment paper and dusted with semolina flour to prevent sticking.

Now it's time to prepare the meat lovers sauce. Remove the casings from the Italian sausage and crumble it into a large skillet. Cook over medium-high heat until the sausage is browned, breaking it up with a spoon as it cooks. Add the meat lovers sauce and bring to a simmer, then cover and keep warm.

In a separate pot, bring salted water to a boil and add the ravioli. Cook until the ravioli float to the top and are tender, about 3 minutes. Drain the ravioli and add them to the skillet with the sauce. Gently toss to combine, adding a little pasta cooking water as needed to achieve your desired consistency.

Divide the ravioli among bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese. If desired, sprinkle with freshly chopped basil leaves for added freshness.

Serving Suggestions:

This hearty dish is perfect for a Sunday lunch or a special occasion. Serve it with a simple side salad, such as a mixed greens salad with arugula, cucumber, and tomatoes, or a classic Caesar salad.

For a more substantial meal, pair the ravioli with roasted vegetables like crispy Brussels sprouts, green bean casserole, or pan-fried asparagus.

To elevate the dish even further, serve it with a side of warm and toasty Italian bread, such as focaccia, ciabatta, or garlic bread.

Spinach and ricotta ravioli with basil pesto, chicken and green beans

This recipe is a delicious and relatively simple meal to prepare. The combination of spinach and ricotta ravioli with basil pesto, chicken and green beans creates a flavourful and nutritious dish. Here is a step-by-step guide to preparing this meal:

Ingredients:

• One 10-ounce package of spinach and ricotta ravioli
• 1 cup of fresh or frozen green beans, cut into 2-inch lengths
• 1/2 cup of basil pesto
• One 8-10 ounce grilled chicken breast, sliced into strips
• Grated or shaved Parmigiano Reggiano cheese for garnish
• Freshly chopped parsley for garnish

Method:

• Begin by cooking the ravioli according to the package instructions. If using fresh green beans, add them to the water at the same time as the ravioli. For frozen beans, add them during the last 2 minutes of cooking.
• Drain the ravioli and green beans, making sure to reserve 1/2 cup of the pasta cooking water. This can be used later to adjust the consistency of the sauce.
• In a large bowl, combine the basil pesto with 2 tablespoons of the reserved pasta cooking water. This will create a slightly thinner and more fluid sauce that will coat the pasta and other ingredients evenly.
• Add the cooked ravioli, green beans and chicken to the bowl with the pesto sauce. Toss gently until all the ingredients are well coated. If the sauce is too thick, gradually add a little more of the reserved pasta cooking water to loosen it.
• Divide the pasta among bowls and garnish with grated or shaved Parmigiano Reggiano cheese and freshly chopped parsley.

This recipe offers a balanced and tasty meal, with the spinach and ricotta ravioli providing a good source of vitamins and protein. The addition of basil pesto brings a fresh and herbal flavour to the dish, while the chicken and green beans contribute extra protein and texture. The garnish of cheese and parsley adds a final touch of flavour and elegance to the dish.

Spinach and beef ravioli

A hearty and comforting dish, spinach and beef ravioli is a delicious meal that can be made in large batches and frozen for later. This recipe combines the flavours of beef, spinach, cheese, and spices, resulting in a versatile and tasty filling that can be used in various pasta dishes.

Ingredients

• Ground beef
• Spinach
• Parmesan cheese
• Parsley
• Bread crumbs
• Olive oil
• Egg
• Garlic salt
• Black pepper
• Pasta dough

Method

Start by cooking the ground beef in a large skillet over medium-high heat. Stir until the beef is crumbly, evenly browned, and no longer pink. Drain any excess grease and set the beef aside. In the same skillet, add the spinach and cook until wilted. Combine the beef and spinach in a bowl, and mix in the remaining ingredients: Parmesan cheese, parsley, bread crumbs, olive oil, egg, garlic salt, and black pepper. Blend the mixture until smooth, either by hand or using a food processor.

To assemble the ravioli, roll out your pasta dough into long sheets. Place small amounts of the filling onto the dough, spacing them evenly. Cover with another sheet of dough and seal the edges, ensuring a tight seal to prevent leakage. Cut the ravioli into individual pieces using a ravioli cutter or a sharp knife.

The ravioli can be cooked immediately or frozen for later use. To cook, boil a pot of salted water and add the ravioli, cooking until they float to the top and are al dente. Serve with your favourite sauce, such as a classic tomato sauce or a creamy Alfredo.

Variations and Serving Suggestions

• Roasted vegetables, such as Brussels sprouts, butternut squash, or eggplant
• Pan-fried asparagus or green beans
• Crispy baked chicken or salmon
• A mixed greens salad with a simple lemon and olive oil dressing
• Warm, toasty Italian bread, such as focaccia or ciabatta

Spinach and ground beef ravioli

A hearty and comforting dish, spinach and ground beef ravioli is a delicious meal that can be made and enjoyed at home. This recipe combines the flavours of beef and spinach, seasoned with garlic and cheese, to create a savoury filling enclosed in fresh pasta.

Ingredients:

• Ground beef
• Spinach
• Parmesan cheese
• Parsley
• Bread crumbs
• Olive oil
• Egg
• Garlic salt
• Black pepper
• Pasta dough

Method:

Filling:

• Heat a large skillet over medium-high heat and add the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain any excess grease.
• Add the spinach to the skillet and cook until wilted, which should take about 1-2 minutes.
• Remove the beef and spinach mixture from the heat and allow it to cool for approximately 10 minutes.
• Transfer the mixture to a bowl and add the Parmesan cheese, parsley, bread crumbs, olive oil, egg, garlic salt, and black pepper. Mix well.
• For a smoother texture, process the filling in a grinder or food processor until it reaches the desired consistency.

Ravioli Assembly:

• Prepare your pasta dough using your preferred recipe or a store-bought option.
• Roll out the pasta dough into thin sheets using a pasta roller or by hand.
• Place small amounts of the filling onto one sheet of pasta dough, spacing them evenly.
• Brush the edges of the dough with an egg wash or water to help seal the ravioli.
• Place a second sheet of pasta dough on top of the filling, pressing down gently to remove any air bubbles and sealing the ravioli.
• Cut the ravioli into individual pieces using a ravioli cutter, knife, or pastry wheel.
• Bring a pot of salted water to a boil and cook the ravioli in batches to avoid overcrowding. The ravioli will be cooked once they float to the top and the pasta is al dente.

Serving Suggestions:

• Tomato-based sauce: Try a classic marinara sauce or a richer vodka tomato cream sauce.
• Creamy sauce: A garlic butter sauce or a creamy lemon sauce will complement the beef and spinach filling.
• Cheese: Sprinkle grated Parmesan cheese over the ravioli for an extra savoury touch.
• Vegetables: Serve with roasted vegetables, such as crispy Brussels sprouts, green bean casserole, or pan-fried asparagus.

Storage:

The ravioli filling can be made ahead of time and stored in the refrigerator for up to four days or frozen for up to three months. The assembled ravioli can also be frozen on a cookie sheet lined with wax paper and then stored in an airtight container once frozen.

Frequently asked questions