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ricotto ravioli

(1 rating)
Recipe by
kathleen ralston
Sacramento, CA

An interesting and different recipe from an old cookbook from the 50s. The recipe calls for basilica. I have no idea what that is but I use sweet basil because other places in the book basil is suggested as a substitute. It's not a real "ravioli" as there is no pasta pockets, thus much easier to make.

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 2 Hr

Ingredients For ricotto ravioli

  • 2 cups cooked well drained spinach chopped very fine
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 eggs, beaten
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 onion, minced
  • 1/3 cup oil
  • 1/2 cup chopped celery
  • 1lb ground beef
  • 1 cup red table wine
  • 3 and 1/2 cups canned tomatoes
  • 1/4 tsp sugar
  • salt and pepper
  • 1 tsp fresh minced basilica, or sweet basil

How To Make ricotto ravioli

  • 1
    Mix together the spinach, Ricotta and Parmesan cheeses, salt and pepper, and the egg
  • 2
    Shape the mixture into balls about the size of large marbles and roll them in flour
  • 3
    Drop the balls into boiling water for 20 minutes, then remove with a slotted spoon to a serving dish.
  • 4
    Pour the sauce over the Ricotta balls and top with additional Parmesan cheese.
  • 5
    To make the sauce, fry the garlic and onion in oil until golden. Add celery to the meat and cook, stirring often, until meat is brown. Add remaining ingredients, cover, and simmer slowly for,2 hours. Pour hot over the Ricotta balls.

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