Nana’s Ravioli Recipe | Yummly

Nana’s Ravioli

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  • 3 cans crushed tomatoes (preferably San Marzanos, crushed well by had, any hard stem tops removed, Okay, first debate. My aunt uses tomato sauce, she says the sauce is completely smooth. The recipe card of my grandmother says tomatoes, finely chopped. I used tomatoes, my aunt uses sauce, just sayin’)
  • 1 can tomato soup (about an 11 ounce can, I used Campbell’s)
  • 1 can beef bouillon (same can size as for tomato soup, Campbell’s)
  • 3 onions (medium, or 2 if large, finely chopped in the food processor, it will look pulpy)
  • 3 cloves minced garlic
  • kosher salt
  • 1 1/2 pounds lean ground beef (I use ground sirloin)
  • 1 1/2 pounds pork (ground lean)
  • 2 boxes frozen chopped spinach (or 2 lbs. fresh spinach, cooked and drained)
  • 2 onions (– 3 small, finely minced in the food processor, like for the sauce)
  • 1 clove garlic (finely chopped)
  • 3 eggs
  • 4 slices white bread (soaked in water, then squeeze out water and tear into small pieces, When ready for the bread, Aunt Nancy just ran each piece under the faucet, squeezing out excess water, then tearing up into pieces for the mixture. That’s what I did also)
  • kosher salt
  • pepper
  • 9 eggs
  • salt
  • 2 tablespoons softened butter
  • 6 cups unbleached flour (more for less, and some for dusting)
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