Homemade Italian Meat Ravioli (Agnolotti).
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Servings
4
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Calories
820 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Homemade Italian Meat Ravioli (Agnolotti).
Description
The recipe begins by preparing the filling with finely chopped and sautéed onion, carrot, celery, and rosemary combined with browned ground meats and simmered with white wine and bay leaves until the liquid reduces. Cooked, squeezed spinach is incorporated, then pureed together with egg, nutmeg, and Parmigiano Reggiano to create a smooth, flavorful filling.
The pasta dough is made by mixing Italian 00 flour with eggs, salt, and olive oil, kneaded until no longer sticky. The dough is rolled out and cut to form ravioli parcels filled with the meat mixture. Cooking is done in beef broth to add depth to the final dish.
The finished ravioli are served with butter and fresh sage, topped with grated Parmigiano Reggiano. This dish highlights the balance of tender pasta, rich meat filling, and simple finishing flavors. It can be enjoyed as a refined main course. Leftover filled ravioli can be refrigerated briefly or uncooked pasta frozen for future cooking.
The recipe can be adapted by omitting spinach with slight meat increase, substituting ground meats, or using sausage meat. Freezing individual ravioli on trays before bagging maintains shape.
Ingredients
For the ravioli filling
- 7 oz ground pork leg 200g
- 7 oz ground veal shoulder or beef
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 celery washed and finely chopped, stalks
- 1 pring rosemary leaves chopped
- 1-2 bay leaf
- 2.5 floz white wine ½ glass
- nutmeg freshly grated
- parmigiano reggiano freshly grated
- 1 egg large
- 7 oz spinach cooked, fresh, 200g
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the ravioli dough
- 10.5 oz Italian 00 soft wheat flour or all purpose flour, 300g
- 3 egg large
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
To serve and cook
- 8.5 cups beef broth homemade or store bought, 2 Lt
- 3.5 oz butter 100g
- sage fresh leaves
- parmigiano reggiano grated as required
Instructions
Make the filling
- Wash and finely chop the carrot and celery. Peel and finely chop the onion. Wash the spinach. Chop the rosemary.
- Sauté the onion, carrot and celery in olive oil until soft. Add the ground meat and let it brown.
- Add the rosemary and bay leaf to the meat with the wine. Simmer until the liquid has almost evaporated.
- While the meat is cooking, wilt the wet spinach in a pan. Drain really well. I like to squeeze it in a tea towel to remove all the water. Then chop roughly.
- Allow the meat and spinach to cool. Then put them in a large bowl. Add nutmeg and an egg. Purée using an immersion blender.
- Add grated Parmigiano to the filling and mix in well.
Make the ravioli dough.
- Sift the flour into a large bowl. Break the eggs into the bowl and beat them with a fork while mixing with the flour. Add salt and olive oil and continue to mix first with a fork and then with your hands.
- Once the dough no longer sticks to the sides of the bowl, turn it out onto a flour dusted work top and knead for 7-10 minutes.
- When the dough is soft, slightly smooth and elastic, roll it into a ball and wrap it in cling film or a damp tea towel.
Make the ravioli pasta sheets
- Cut off about ¼ of the dough at a time. Rewrap the rest so it doesn't dry out. Flatten that piece with your hands or a rolling pin. Pass it through your pasta machine at the widest setting. Fold the dough sheet into thirds and pass it again through the widest setting twice.
- Next pass the dough sheet through the next 2-3 settings on your machine. It doesn't need to be super thin but should be long enough to make 2 ravioli dough sheets about 32cm x 14cm if using a ravioli mold for 24 ravioli of 2.5cm x 2.5cm. (12.5"x 5.5" for 1"x1" ravioli)
Make your meat ravioli
- Dust the ravioli mold with flour. Place one sheet of dough on top. Press the dough gently into the depressions. Put 1-2 teaspoons of filling into each depression.
- Place a second dough sheet on top of the first and the filling. Use a rolling pin to slightly flatten the second dough sheet and crimp the edges of the meat ravioli.
- Turn the ravioli mold upside down and release the ravioli (agnolotti). Remove the extra dough from the outside edges and gently separate the ravioli.
- Place ready ravioli on a flour dusted tray while you finish the rest and are ready to cook it.
Cook and serve your meat ravioli
- Bring the beef broth to a boil in a large sauce pan. Cook the ravioli in the broth for about 5 minutes. Test taste to be sure the pasta is ready.
- Serve the meat ravioli with the broth or remove the pasta with a slotted spoon and serve with some melted butter in which you have fried fresh sage leaves.
Notes
- The filling may be made without spinach by adding more meat.
- Ground veal can be replaced with beef; sausage meat can substitute pork or be added.
- Cooked, filled ravioli keep in broth in the fridge for 1-2 days, reheated gently.
- Uncooked filled ravioli freeze well; freeze flat on trays before storing in bags.
- To form ravioli without a mold, see related Sardinian ravioli recipe instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 820 kcal
% Daily Value*
| Calories | 820kcal | 41% |
| Carbohydrates | 65g | 22% |
| Protein | 39g | 78% |
| Fat | 44g | 68% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 293mg | 98% |
| Sodium | 2263mg | 94% |
| Potassium | 1150mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 10627IU | 213% |
| Vitamin C | 18mg | 20% |
| Calcium | 158mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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