Homemade Ravioli Recipe

Beef and Spinach Ravioli (Photo and recipe By Maria Desiderata Montana)

Beef and Spinach Ravioli Recipe

Makes 8-10 servings

For the ravioli dough
9 large eggs (reserve two eggs for egg wash)
4 tablespoons extra- virgin olive oil
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
All-purpose flour, for dusting

In a mixer, beat the eggs and olive oil until foamy. Change to a dough hook, add the dry ingredients to the bowl and mix until it forms a ball. On a lightly floured work surface, knead the dough until smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

2 pounds raw, lean ground beef
9 garlic cloves, peeled and crushed
2 cups Italian bread crumbs
5 large eggs
1/2 teaspoon salt
1 10-ounce package chopped frozen spinach, thawed and drained of excess water.

Add all the ingredients to a large bowl and incorporate thoroughly.

To make the ravioli: Divide dough in half. On a floured surface, roll each piece of dough into a 24-by-24-inch sheet about ¼-inch thick. In a small bowl, prepare egg wash by beating the remaining 2 eggs until foamy. Brush egg wash evenly over one entire sheet, then carefully spread the meat filling evenly over the top. Place the other sheet on top of the sheet with the meat mixture and press down on the edges with your fingers to create a seal. Generously dust flour over the top of the sheet (this helps the dough from sticking to the ravioli roller).

With a wooden ravioli roller, carefully roll over the dough from edge to edge, applying gentle pressure to ensure the two dough sheets connect to make the squares. Cut each square with a ravioli cutter and place on a baking sheet lined with plastic wrap and dusted with flour (this keeps the ravioli from sticking). Repeat with plastic wrap and flour as needed. Cover ravioli and place in freezer. Once frozen, remove ravioli squares from baking sheet and place in resealable freezer-safe plastic bags. No need to thaw frozen ravioli before cooking. Gently place ravioli in a large pot of salted boiling water and cook on medium to medium-high heat for approximately 35-40 minutes (see note) or until meat inside is thoroughly cooked. Ravioli will expand and float to the top, so be sure to use a pot with plenty of room. Remove ravioli with a strainer or slotted spoon and serve with your favorite jar of marinara sauce or my marinara (see recipe). Top with grated Pecorino Romano Cheese.

Note: Fresh ravioli take a little less time to cook, approximately 25 to 30 minutes or until meat inside is thoroughly cooked.

Maria’s Marinara Sauce

Makes 8-10 servings

12 medium-size ripe tomatoes, roasted (directions follow)
2 6-ounce cans tomato paste
Red wine (optional)
3 cloves garlic, peeled and crushed
Chicken seasoning, to taste
1 teaspoon sugar
6 bay leaves
3 tablespoons dried basil
3 tablespoons dried parsley flakes
1 tablespoon fennel seeds (optional)
Pinch of red pepper flakes (optional)

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.

Arrange the tomatoes on the sheet pan and roast for 30 to 35 minutes. When tomatoes have cooled, remove peel, core and purée in small batches in a blender. Transfer tomato purée to a large saucepan. Bring to a slow boil and add tomato paste. Using a whisk, add water until you reach desired consistency. (I like to substitute a bit of red wine for some of the water). Add remaining ingredients. Simmer over low heat covered for about 25 to 30 minutes.

New SusieCakes in Carlsbad

SusieCakes in CarlsbadCalifornia’s Favorite Bakery Specializing in Classic, Made-From-Scratch DessertsAnnounces Opening of 14th Location

SusieCakes, an all-American, home-style bakery, announced the upcoming opening of its newest location in Carlsbad. Founded by Susan Sarich in 2006, the company specializes in an array of sentimental dessert favorites made from scratch with simple ingredients by on-site bakers. “Carlsbad is an ideal location forSusieCakes because of its close-knit, family-friendly community,” said Sarich. “We hope we can make any occasion in the neighborhood, large or small, a little sweeter.”

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URBN Restaurants Expands


URBN RestaurantsSan Diego’s leading restaurateur, Jon Mangini of URBN Restaurants (BASIC Bar/Pizza, URBN Coal Fired Pizza, URBN Brewing Co.) expands his popular collective into North County with a fourth URBN Coal Fired Pizza location. Having rooted his success in a simple, no-nonsense business model, Mangini has earned a reputation for taking risks on unexpected locations with his New Haven-style pizzeria concepts (see: BASIC in East Village circa 2006, URBN Vista and his latest El Cajon expansion and brewery). The approach has paid off as collectively, his multi-million dollar restaurant group has steadily increased revenue to further propel his staying power within in San Diego County. Having opened doors this week to URBN Encinitas, the latest addition to Mangini’s growing stable of restaurants offers the same industrial feel and authentic New Haven-style pies at 764 S Coast Hwy 101. 

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New Masters Kitchen and Cocktail

Masters Kitchen And Cocktail
courtesy photo

Located just blocks from the beach in the heart of Oceanside, CA, Masters Kitchen and Cocktail offers fresh, local and artisan food served in a warm and inviting atmosphere. Situated in an industrial space that was once a well ­remembered drag car shop, Masters Kitchen and Cocktail keeps its authentic character, offering a separate bar with communal seating for guests to sip on traditional craft cocktails. -MDM

Masters Kitchen And Cocktail
courtesy photo

About Executive Chef Chef Christopher Gallo

Chef Gallo has spent the last 10 years working on his own style of cooking and has brought that passion and joy to Master’s Kitchen and Cocktail in Oceanside, cooking up California casual comfort food with an artisan’s twist. Gallo has always had a love of food that started with his upbringing in a very New York Italian family that always gathered in the kitchen at the end of its day to spend time with one another. Moving to West Coast at the age of 11 brought Gallo to experience all that is California agriculture in its abundance of amazing food from the land and sea. “It is a true joy to be part of such a wonderful food community and to be surrounded by so many passionate people on a daily basis.”

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Figueroa Mountain Brewing

Figueroa Mountain Brewing CompanyFigueroa Mountain Brewing Company Signs with Craft Beer Guild of Los Angeles

Figueroa Mountain Brewing Co. has self-distributed its beer since they opened in November 2010.  It wasn’t until October 2014 that they decided to entirely outsource their distribution. Previously FigMtnBrew had signed with Craft Beer Guild of San Diego in early 2012 and Pacific Beverage Company in November 2014.  It was then that owners Jim and Jaime Dietenhofer and Sales Director Alex Jones began talks with Craft Beer Guild Los Angeles to distribute their beer in Southern California.

FigMtnBrew signed with Craft Beer Guild of Los Angeles last month and started their partnership on January 12, 2015. The distribution company will manage current and new Figueroa Mountain Brewing Co. accounts throughout Los Angeles and Orange counties.

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