This is a little time consuming, but if you love Italian food and have the time, DEFINITELY make this. It was amazing. The meatballs were so flavorful and the fresh mozzarella oozed out of the meatballs into the sauce..so good. This is my classic, go-to marinara that I always make, you really can’t beat it. So simple. All it takes is fresh ingredients. As for the ravioli, I used fresh spinach and ricotta and a little parm and garlic. But when I say homemade, I really mean that I used wonton wrappers. It’s a trick I always use, and it saves you SO much time, rather than making fresh pasta. Seriously make this for your next family dinner or when you get a craving for really good Italian food.
For the ravioli:
5-6 c. fresh baby spinach
4 cloves garlic, chopped
2 T. extra virgin olive oil
1 1/2 c. whole milk ricotta
1 egg
1/4 cup parmesan, grated
1 package wonton wrappers (they usually come in the refrigerator section by produce)
salt and pepper
For the sauce:
4 cans (the big size) whole San Marzano tomatoes, crushed with your hands
1/2 large yellow onion, chopped
6-8 cloves garlic, chopped
1/4 c. extra virgin olive oil
1 tsp. dried oregano
1 tsp. dried basil
pinch of dried rosemary
2 bay leaves
1 T. sugar
salt and pepper
1/4 c. basil leaves, torn
For the meatballs:
2 1/4 lbs. ground beef (I used 80/20)
2 eggs
1/2 c. plain breadcrumbs
3/4 c. parmesan cheese, grated
2 T. flat leaf parsley, chopped
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried rosemary
1 tsp. dried basil
pinch of red pepper flake
salt and pepper
5 oz. fresh mozzarella cheese, cut into 1/2” cubes
Begin by making the sauce so it can cook for as long as possible. Sauté onion and garlic over medium high heat in a large pot or Dutch oven in 1/4 c. olive oil. Cook for about 2-3 minutes, stirring frequently. Be careful and watch that the garlic does not burn. Next, add tomatoes that have been crushed with your hands, and stir to combine. Add oregano, basil, rosemary, bay leaves, sugar, and salt and pepper. Stir. Reduce to medium/low and cover. Simmer for as long as possible until sauce has reduced and flavors have developed. I cooked mine for 3 hours or so. The longer the better.
While sauce is cooking, make the ravioli. In a medium skillet, heat 2 T. olive oil over medium heat, and sauté garlic for 30 seconds or so, then add spinach. Sauté for 1-2 minutes or until spinach has wilted. Set aside and let cool. In a medium mixing bowl, stir together ricotta, cooked and cooled spinach, egg, parmesan cheese, and salt and pepper until well combined.
To make the ravioli, get a small bowl of warm water for sealing the raviolis. Put about a teaspoon of filling into the center of the wonton wrapper, and dip your finger into the water. Run your finger along edges of the wrapper, and fold in half to seal, pressing all of the air out of the middle and pressing edges firmly to seal. Repeat until you are out of filling and/or wrappers. After making all of the ravioli, I usually stick mine on a baking sheet and put them in the freezer for 15 minutes or so. It helps the filling to stay put and helps prevent leaks.
To make the meatballs, combine ground beef, eggs, breadcrumbs, parmesan, oregano, garlic powder, rosemary, red pepper flake, basil, onion powder, flat leaf parsley, salt, and pepper and work the mixture together with your hands until combined. To stuff meatballs, form into about a 2 1/2 inch patty, and but mozzarella cube in middle. Form meat around mozzarella and form into a meatball. Make sure there is no mozzarella showing Repeat until all meat is gone. To cook meatballs, heat a large nonstick skillet with about 2 T. olive oil. Cook for about 2-3 minutes per side, until meatballs are golden. Do this in batches, and put each batch into the cooking sauce so that they can finish cooking through the middle. You might see some mozzarella ooze out, this is ok!
When you are ready to eat, place a large pot of salted water on to boil. Cook ravioli in batches, 5-7 at a time, and boil for 2-3 minutes, until they float. Remove from water in batches with a slotted spoon and place on a baking sheet drizzled with olive oil to prevent sticking. Repeat until you have desired amount of ravioli. (You can keep them in the freezer for 1-2 months for later use)!
When sauce is finished, tear in 1/4 c. fresh basil leaves. To serve, portion ravioli onto plates, and top with marinara and mozzarella stuffed meatballs, and more chopped basil if desired. Enjoy!
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