Authentic Italian Meat Ravioli Recipe

Steps to Make the Filling

1. Start by cleaning and peeling the celery, carrot, and onion. Chop them finely into small, even pieces.
2. Heat the extra virgin olive oil in a large, non-stick saucepan over medium heat. Add the chopped vegetables to the pan and cook them gently until they become soft and fragrant, stirring occasionally.
3. Once the vegetables are softened, add the ground beef and pork to the pan. Stir the meat occasionally to break it into smaller pieces, ensuring it browns evenly. Let it cook for 5–7 minutes, or until the meat is no longer pink.
4. Pour in the white wine and stir to combine. Allow the wine to evaporate and reduce over high heat for 2–3 minutes. Once reduced, add the bay leaves, reduce the heat to a gentle simmer, cover and simmer for 30-40 minutes. Stir occasionally to prevent sticking. If it's still too runny at the end of cooking, turn up the heat and reduce the sauce.
5. Transfer the sauce to a food processor. Pulse until it forms a smooth, even texture. Place the mixture in a bowl.
6. Stir in the Parmigiano cheese, breadcrumbs, and egg yolk. Mix thoroughly until all ingredients are well combined.
7. Taste the filling to check the seasoning. Add a pinch of salt and a bit of pepper if needed, adjusting to your preference. Mix again to ensure the seasoning is evenly distributed.

How to Make and Roll Pasta Dough for Meat Ravioli

1. Making the Dough: Place the flours on a work surface and create a well in the center. Crack the eggs into the well and gradually mix them with the flour to form a rough dough. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky, adjusting with water or flour as needed. Shape the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes at room temperature.
2. Rolling the Dough: Dust the work surface with durum wheat flour. Flatten a portion of dough and pass it through a pasta machine set to the widest setting. Fold the dough, roll it through the machine again, and repeat 3-4 times to develop elasticity. Gradually reduce the machine settings to roll the dough thinner, stopping at the second-to-last setting, which is perfect for making stuffed pasta.

Step-by-Step Instructions for Assembling the Ravioli

1. Lay one sheet of rolled-out pasta on a clean, lightly floured surface. Using a teaspoon, place small portions of the meat filling evenly spaced along the pasta sheet, leaving about 1 inch of space between each mound.
2. Gently place another sheet of pasta over the top, making sure it completely covers the filling. Use your fingers to press around each mound of filling, removing any air pockets and sealing the two sheets of pasta together. This step is important to prevent the ravioli from opening while cooking.
3. Using a pastry cutter, carefully cut out each ravioli. Try to keep them evenly sized for uniform cooking. As you cut, make sure the edges of each ravioli are tightly sealed. Continue with the remaining sheets of pasta and filling. Roll out more pasta dough as needed and repeat the steps until all the filling is used.