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Kids Ravioli Recipe

Name: Sorellina’s Italian by Victoria’s Kids Ravioli Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Gluten-free flour; 2 whole Eggs; 1 tbs Water; 1 tsp Salt; 1 cup Ricotta cheese; 1 cup Shredded mozzarella cheese; 1 tbs Parmesan cheese; 1 cup Spinach (cooked and chopped); 1 tsp Salt; 1 tsp Pepper; 1 lb Ground beef (for meat sauce); 2 tbs Olive oil; 2 cloves Garlic (minced); 28 oz Canned crushed tomatoes; 1 tsp Dried basil; 1 tsp Dried oregano; 1 tsp Sugar; 1 tsp Salt; 1 tsp Pepper

Inspired by Sorellina’s Italian by Victoria’s

Time1h 30m

Serves4

Choice of meat sauce or marinara. Gluten-free option available upon request.

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Di Garanzia Origine Controllata 1831

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Ingredients

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Ravioli Dough

2 cups Gluten-free flour

2 whole Eggs

1 tbs Water

1 tsp Celtic sea salt

Filling

1 cup Ricotta cheese

1 cup Shredded mozzarella cheese

1 tbs Parmesan cheese

1 cup Spinach (cooked and chopped)

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Meat Sauce or Marinara

1 lb Ground beef (for meat sauce)

2 tbs olive oil

2 cloves Garlic (minced)

28 oz Canned crushed tomatoes

1 tsp Dried basil

1 tsp Dried oregano

1 tsp sugar

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Ravioli Dough

Make the Dough

In a large bowl, combine the gluten-free flour and salt. Make a well in the center, and crack in the eggs. Mix the eggs into the flour using a fork, gradually incorporating the flour from the edges. Add water as needed until the dough comes together. Knead the dough on a clean surface for about 5 minutes until smooth.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Filling

Prepare the Filling

In a medium bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, cooked spinach, salt, and pepper. Mix until well combined.

Assemble the Ravioli

Roll Out the Dough

After the dough has rested, divide it into four pieces. Roll out one piece on a floured surface until it's about 1/16 inch thick. Repeat with the remaining pieces.

Fill the Ravioli

Place small tablespoons of filling about 1 inch apart on one rolled-out dough sheet. Moisten the edges with water, then carefully fold the dough over the filling to create pockets. Press down to seal.

Cut the Ravioli

Use a knife or ravioli cutter to cut between the pockets, separating the ravioli. Place them on a floured surface until ready to cook.

Cook the Ravioli

Boil the Ravioli

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-6 minutes, or until they float to the top.

Prepare the Sauce

Make the Sauce

For meat sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Add ground beef and cook until browned. Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 20 minutes. For marinara, skip the beef and just sauté garlic, then add crushed tomatoes and spices, simmering for 15 minutes.

Serve

Plate the Dish

Drain the ravioli and serve with either the meat sauce or marinara on top. Enjoy!