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Wagyu Beef, Ricotta, and Spinach Ravioli

Wagyu Beef, Ricotta, and Spinach Ravioli

Prep Time: 90 Minutes
Cook Time: 35 Minutes
Servings: 6
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Pasta Dough
  • 1 LB All Purpose Flour
  • 1 TSP Kosher Salt
  • 1 TBSP Olive Oil
  • 2 Eggs (whisked)
  • 1/2 CUP Water
Boiling Raviolis
  • 6 QT Water
  • 2 TBSP Kosher Salt
  • 4 OZ Butter
  • 5 OZ Baby Spinach


          • Fluted Pastry Wheel
          • Pasta Machine or Pasta Attachment for the Kitchen Aid Mixer
          • 3 Large Bowls
          • 3 Small Bowls
          • Fork
          • Whisk
          • Plastic Wrap
          • Large Pot
          • Large Saute Pan
          • Pastry Brush
          • Slotted Spoon
          • Baking Sheet

          FIRST STEP

          Take the Fullblood Wagyu cooked beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. 


          In a large bowl, add the all purpose flour and kosher salt.

          In a small bowl, whisk together the eggs and olive oil.

          Make a well in the flour and salt mixture, and add the whisked eggs and oil to the well/large bowl.

          Using a fork, mix everything together. Add a 1/4 cup of water.

          Then, continue adding the rest of the water until the dough starts to come together but is still dry.

          Switch to your hands, and knead until a ball of dough forms.

          Once the pasta dough has come together, place it on a flat work surface. Knead the dough for 3 minutes.

          Then, wrap the dough in plastic, and let it rest for 40 minutes while you prepare the filling.


          Heat 3 quarts of water in a large pot, and bring to a boil.

          Place the baby spinach in a large bowl.

          Pour the boiling water over the top of the spinach in the bowl.

          Let the spinach sit in the hot water and cook for one minute. Then, drain off the water.

          Pour cold water in the bowl to shock the spinach. Then, drain off the cold water.

          Ring any excess water from the spinach.

          Heat a large saute pan over medium-high heat with the oil and butter.

          Once the butter is melted, add in the julienned onions. Saute.

          Turn the heat down to medium, and sprinkle the onions with 2 teaspoons of kosher salt.

          Wait for the onions to caramelize while stirring occasionally. This will take about 15-20 minutes.

          Deglaze the pan with the dry sherry wine. Cook, while stirring occasionally, until the onions have really caramelized.

          Place the caramelized onions into a large bowl.

          Fold in the cooked spinach. Allow the spinach and onion mixture to cool for 10 minutes.

          In a small bowl, mix together the ricotta cheese and parmesan cheese.

          Then, fold in the cheese mixture with the cooled onion and spinach mixture.

          Lastly, add the Wagyu pulled beef (pre-cooked) to the large bowl. Break up/shred any larger pieces of beef into smaller pieces. Stir to combine. This is your filling.

          Season the filling to taste with kosher salt and freshly ground black pepper.


          Take the plastic wrap off of the dough. Cut the pasta dough into three equal-size pieces.

          Wrap two of those dough pieces in plastic wrap, and set them aside.

          Working with the first piece of pasta dough, run the dough through the first setting on the pasta machine roller until it is smooth and comes out in one long strip.

          Move the dial to the second setting, and run the dough strip through twice. Keep going, moving the dial up one setting and running the dough through, until you’ve gone through all five settings.

          Cut the long dough strip, widthwise, into two pieces.

          Lay the long, thin strip of dough out onto a flat surface.

          Place 1 tablespoon of filling in the center of the dough every 3 inches (so you can cut them into separate raviolis), working your way down the dough strip.

          Dip a pastry brush in a small bowl of water, and trace around each area of filing with water (this will help to seal the top strip of dough when you put it on).

          Then, place the second strip of dough over the top, pressing out any air pockets in the dough.

          Using a fluted cutter, cut out the ravioli into squares.

          Repeat the above process with the remaining two pieces of dough.

          NOTE: If there is leftover dough, it can be rerolled and used. If there is extra filling, it can be frozen for up to 6 months in an airtight container.

          Heat 6 quarts of water in a large pot with 2 tablespoons of kosher salt.

          Once the water is at a boil, cook off 10 raviolis at a time.

          Cook the raviolis for 90 seconds in the boiling water.

          Then, remove them with a slotted spoon, and place them on a baking sheet that is coated with olive oil.

          Repeat the cooking process with the remaining ravioli.

          NOTE: If you are not going to cook off all of the ravioli, they can be frozen for up to 3 months. Place them on a baking sheet in the freezer. Once they are frozen, put them in a date-labeled Ziploc bag, and place them back in the freezer.

          FINAL STEPS

          Heat a large sauce pan over medium heat with 4 ounces of butter.

          Let the butter brown slightly.

          Then, add in 5 ounces of baby spinach.

          Toss to wilt the spinach, and season the spinach with kosher salt and black pepper.

          Lastly, toss the cooked raviolis in the browned butter and spinach mixture.

          Serve the Wagyu beef raviolis and spinach warm, and enjoy!

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