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I made this for dinner this week and it was yummy! So I thought I’d share with you. It’s also a GREAT real food recipe. Lots of pastured eggs, grass-fed beef, whole grain flour, raw milk cheese (if you want; we still can’t do dairy).

Ingredients:

Dough:

  • 1.5 c. flour
  • 2 tsp. sea salt
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 3 eggs
  • Water as necessary (less than 1/3 c.)

Filling:

  • 1 lb. ground beef
  • 1/2 c. bread crumbs
  • 1 egg
  • 1 clove garlic, minced
  • 2 tbsp. onion, minced
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. cayenne pepper

Sauce:

  • 1/4 c. olive oil
  • 1/4 c. onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb. ground beef (opt.)
  • 1 tsp. sea salt
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 3.5 c. crushed tomatoes
  • 1 c. parmesan, romano, or mozzarella cheese (opt.)

Directions:

Mix all ingredients for dough together. Add a little water as needed until dough comes together and is smooth, but not sticky. Knead briefly on a floured cutting board, then set aside.

Mix together all ingredients for filling. Set aside.

Heat olive oil in a large pan. Add onions and garlic and cook until softened. Add meat, if using, and cook until browned. Add salt, oregano, basil, and tomatoes. Let this simmer until ravioli is done, 1 – 2 hours.

Divide the dough into 3 equal parts. Roll out one part at a time until quite thin (you can also use a pasta machine to thin the dough). It should be no more than 1/8″ thick. Cut into equal size squares. Place a small amount of filling in the center of half the squares, then place the other squares on top and pinch closed carefully on all sides. Set finished ravioli on a plate. (I wasn’t particularly careful to make them look nice; I didn’t make them match exactly in shape and size, nor did I measure the filling, and I didn’t do anything to the edges. But this was just for us to eat. You can do a lot more to make them look pretty, but then it takes a lot longer.) Continue the same procedure with the other parts of dough until all the ravioli are finished.

(I made the filling with gluten-free breadcrumbs and made the extra filling into mini-meatballs for Bekah.)

While you are making the last set of ravioli, put a large pot of salted water on to boil. Place the ravioli into the boiling water in 3 or 4 batches (they should have enough room to swim) for 4 – 5 minutes. When they are done, scoop them into a 9 x 13 baking pan. When all the raviolis are done, cover with the sauce. Top with cheese if desired. Bake at 350 for 15 – 20 minutes. Serves 3 – 4.

Do You Enjoy Making Your Own Pasta?

 


This is the writings of:

Kate is wife to Ben and mommy to Bekah (6.5), Daniel (5), Jacob (3), and Nathan (1.5). She is passionate about God, health, and food. She has written 7 cookbooks and a popular book entitled A Practical Guide to Children's Health. She also recently released Healing With God's Earthly Gifts: Natural and Herbal Remedies, which teaches people to use natural remedies to keep their families healthy. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children.

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3 Comments

  1. These look really yummy. I'll have to try making some. Have you tried freezing them?

    Reply

  2. Anonymous,

    No, I haven't tried freezing this. It didn't last that long. :) But I've frozen lasagna before with good results, so I don't see why you couldn't.

    Reply

  3. I just made this recipe and WOW, it is definitely yummy! I did substitue the flour for spelt flour as we have a wheat/gluten intolerance and even then it still tasted very good. A BIG THANKS!

    Reply

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