Homemade Ravioli Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 10 mins
-
Servings
48 Ravioili
-
Calories
122 kcal
-
Course
Main Course
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Cuisine
Italian
Homemade Ravioli Recipe
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This delicious homemade ravioli recipe is stuffed with cheeses, seasonings, and ground beef for an amazing Italian meal.
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Ingredients
For the Dough:
- 4 cups fine ground durum semolina flour
- 1 teaspoon sea salt
- 4 large eggs
- ¼ cup extra virgin olive oil
- ½ cup cold water
For the Filling:
- 4 eggs
- 1 pound ground beef
- 2 1/3 cup whole milk ricotta cheese
- ¾ cup grated pecorino romano cheese
- 2 teaspoons sea salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 1/2 teaspoons garlic granules
Instructions
- In a food processor, pulse together the flour and salt 3 to 4 times.
- Next, whisk together the eggs, oil, and water in a small bowl or liquid measuring cup until combined.
- While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated.
- You may need to add a tablespoon or two of water to help make the dough while in the food processor.
- Process until the dough turns into a tight ball and cleans the side of the processor.
- Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like play-do.
- Cover and rest the dough for 20 minutes.
- In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.
- Cut the pasta dough into 8 individual balls.
- Press each dough ball down and lightly flour on both sides.
- Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other 7 dough balls and hang them on a pasta drying rack.
- Lightly flour the top of the ravioli mold
- Place 1 of the rolled-out doughs on top of the mold.
- Stuff each ravioli slot with 1 to 1 ½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff.
- Place another sheet of rolled-out dough over top and then lightly flour.
- Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.
- Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or any other pasta you’d like.
- Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process 3 more times until you have 48 total ravioli.
- You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through.
- If you are freezing them, it makes it easier to break them into individual ravioli.
- After boiling them try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.
Notes
- Make-Ahead: If you do not cook these, you can make these up to several weeks before being kept covered and in the freezer. You can par-boil them and then chill them in an ice bath. Drain the ravioli, coat them in 1 to 2 tablespoons of olive oil and keep them covered and stored in the refrigerator.
- How to Store: These are best stored pre-cooked on a sheet tray lined with parchment paper and in the freezer, covered for up to 6 months. After being cooked, cover the ravioli, separate them from any sauce, coat them in 1 to 2 tablespoons of olive oil, and keep them in the refrigerator for up to 4 days. These will not freeze well after cooking.
- How to Reheat: Add the desired number of ravioli to a large pot of boiling salted water for 2 to 3 minutes or until hot. Serve with your favorite sauce.
- If you are using semolina flour, make sure it is not coarse ground, it needs to be finely ground.
- Feel free to replace the ground beef with loose Italian Sausage.
- If you can find sheep’s milk ricotta cheese, use it instead of whole milk ricotta.
- You can substitute the pecorino Romano with Parmesan Reggiano.
- If you are re-rolling the dough, ensure there is no meat filling in the dough.
Nutrition Information
Show Details
Calories
122kcal
(6%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
191mg
(8%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
100IU
(2%)
Vitamin C
0.002mg
(0%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Ravioili
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 191mg | 8% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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