What do you do when you have 33 dozen homemade, carb-o-licious raviolis in your fridge and no clue what their point value is? Shit if I know! Let me try this again….
What do you do when you have 33 dozen homemade, carb-o-licious raviolis in your fridge and no clue what their point value is? Give them all away! HAH. Not happening. I made them with my own two hands, suffered through massive flour attacks, intense meat/cheese ball rolling and dangerous 3 ft long sheets of noodle flying over my head. I am NOT giving them all away. Let’s try this one more time….
What do you do when you have 33 dozen homemade, carb-o-licious raviolis in your fridge and no clue what their point value is? Bring 1/3 to my girlfriend’s family Thanksgiving, give 1/3 away as Christmas presents and figure out the point value per rav so I can keep 1/3 of my hard work (and totally worth it) and enjoy them!
On my mom’s side of the family, our traditional “Ravioli Day” feels a bit like Jesus’ day in the park with the loaves and fishes. Only we don’t do it by God-magic. We do it the Italian way – loud, messy and with lots of wine (although we never run out of wine…. maybe there is a little god-magic a foot!). This year, we beat our record of 166 dozen in one day by two dozen. 168 raviolis from scratch! It’s slightly ridiculous, but oh so worth it. They taste so good. I’ve never even bothered to figure out their nutrition facts, though, only how many I could eat in one sitting (almost two dozen, for the record). But times have changed and so have my food choices, so it’s time to sit down and figure out the point value.
After hours of my own personal effort, I give you the recipe (and points value!) for a long kept family secret. I’m also going to list healthier suggestions for when you make your own ravs. I hereby baptize you as Ravioli disciples! (Get the reference? Hehe.)
Homemade Beef & Spinach Raviolis
Serves: 10-15 people
PointsPlus per Ravioli: 16 per dozen (this does not include whatever you top it with)
Dough (13 dozen ravs, 8 PP per dozen)
- 6 cups flour, 69 PP
- 6 eggs, 12 PP
- 1 cup warm water (must be warm)
- 1/2 cup olive oil, 28 PP
- 1/2 tsp salt
1. Pour all the flour into a big bowl and form a big hole in the middle. Pour all the eggs into the hole. Slowly mix the flour into the eggs.
2. Mix in the water and olive oil until the dough is nicely formed into a ball. Put back into the bowl, take some more olive oil and rub the top of it.
3. Put a towel over the bowl and set aside to rise for an hour.
Filling (13 dozen ravs, 8 PP per dozen)
- 1 lb ground chuck, cooked and crumbled, 21 PP
- 1 loaf italian bread (no crusts!) broken into marble-sized pieces, 25 PP
- 1 lb fresh spinach
- 1 bunch parsley (i go for 1 cup fresh chopped)
- 10 cloves minced garlic
- 1/2 cup olive oil, 28 PP
- 2 cans chicken stock, 1 PP
- 2 tsp dried basil
- 1 tsp thyme
- 1 tsp allspice
- 1 tsp Worcestershire sauce
- 1 tsp nutmeg
- 1 cup grated fresh parmesan cheese, 11 PP
- 1 cup grated fresh romano cheese, 13 PP
1. Take stems off spinach (if you don’t have a food processor).
2. Heat oil in pan. Saute spinach, garlic, parsley and worcestershire together. At this point, my family would put it in a food processor and chop it all up, so chop it up somehow so that the spinach is in small pieces.
3. Mix spinach and ground beef together in a big bowl. Add the other spices (not the cheese, bread or broth) in and season to taste, which means you eat a little bit and see if it needs a little something extra. The spicier the better! At least that’s what’s written on my Noni’s recipe card, lol.
4. Add in the cheese. Mix thoroughly.
5. Take 1 1/2 cups of hot chicken broth and put it in a separate bowl. Add pieces of the bread in a little at a time to soak up the broth. Once all the bread is soaked, add it to the meat mixture until it’s about the consistency of meatloaf. If it’s too wet, put in some more cheese. If it’s too dry, add a little milk. Keep checking it for taste until it’s perfect for you!
Ravioli Making Time!
1. Make sure you have a lot of flour in front of you so that you can flour the table, the ravioli molds (if you have them) and the dough. You’ll also need either a dough press or a rolling pin. The dough press is totally worth the money, especially when you’re making so many! Also, you’ll need cookie sheets with wax paper sprinkled with flour to put the ravs on so that you can stack them until they are frozen enough to put into gallon ziploc bags.
2. Put some flour on the table and spread it out. Prep your ravioli molds by taking out the plastic part, flipping over the metal mold and rubbing it in the flour. This keeps the dough from sticking to the mold.
3. Grab a handful of the nicely risen dough and pat on some flour. Thin it out a bit and start putting it through the dough press. We start at #6 a couple times, then go all the way to about #2-3. Careful not to make it too thin and make sure to keep flouring it. I think the best length to shoot for is a little over 2 ft long for each sheet of dough. This is because whether you’re using one or two molds, it will be a perfect length. It’ll either be a top and bottom for one mold, or the bottom OR top of two molds!
4. Once you have your dough properly pressed and floured, lay it right over the mold, making sure to cover each edge completely and press down the plastic top to form the little pockets. Then, just fill each one with a nice cherry tomato-sized meatball! Too big and the rav will explode while being cooked; too small and you’ll feel gypped on the meaty goodness.
5. Put another sheet of dough down (or fold over the other foot) over top, flour your rolling pin and roll over the whole mold so that the edges are pressed together and the excess dough can be easily pulled away!
6. Flip ravs onto prepped cookie sheet. Once you have a full sheet, put into the freezer for a bit until they’re hard enough to successfully transfer into ziploc bags! If you’re using gallon-sized bags, you can store two dozen in each and just fold and stack the bags.
7. Rinse and repeat You can reuse the excess dough and just keep up until all the filling is gone!
This is just one of many ways that you can make ravs. I’ll put up the recipe for different ones as the weeks go on. You can also make up your own filling! The possibilities are endless. In fact, raviolis are all based on a tradition of using up leftovers before they went bad. They’d just take leftovers from the night before, mix them together with some spice, whip up some dough and VOILA!
Oh, and when you’re ready to eat them, just get a pot of water boiling, drop the frozen ravs in one by one and once they float to the surface (around 2 mins), they’re ready to be devoured! Easy-peasy.
Healthy substitutions? Use ground turkey instead of beef. Or use a half and half mixture. We’ve even made venison ravs before. Turkey tastes almost exactly the same as the beef, probably even a little better. I think it soaks up the flavor better and that’s always a plus in my book! Use 1/4 cup olive oil and some Pam when sauteing the spinach so that you don’t have to use so much. Use reduced-fat and sodium bread and chicken broth.
If you use low-fat cheeses (not fat-free), 1/4 cup less olive oil, turkey and reduced fat/sodium bread and broth, the points will be brought down to 1 pts per dozen! Schweeeet . The oil and bread makes the biggest difference. You could still use the beef and full fat cheeses and the points would only be 12 per dozen. The dough will be 8 pts per dozen no matter what because of the flour, eggs and oil, but the rest of the points depend on what you’re filling it with. But no matter what, make sure you enjoy the fruits of your labor! Homemade raviolis are amazing. Just a little sauce, pesto or grated romano sprinkled on top or even pan frying them (after being boiled) with some pam, a bit of light butter and garlic…. Now that’s a piece of heaven; a bit-o-magic, a Jesus miracle, whatever you want to call it! As a foodie, I call it TASTAY and TOTALLY WORTH THE EFFORT!
Now, bring on the wine!