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Traditional Homemade Ricotta Ravioli with steak Sauce Recipe from Marche
5 from 88 votes

Traditional Homemade Ricotta Ravioli with steak Sauce Recipe from Marche

This Traditional Homemade Ricotta Ravioli with steak Sauce blends fresh pasta dough made from Italian 00 and semolina flours with a creamy ricotta and parmesan filling spiced with nutmeg. The ravioli are shaped into circles filled generously and paired with a slow-cooked tomato and steak meat sauce enriched with aromatic vegetables and marjoram, creating a hearty Italian dish. The recipe guides through making fresh pasta, the delicate ricotta filling, and a savory meat sauce to accompany the ravioli. This dish is suited for those wanting a homemade pasta experience highlighting ricotta’s mild flavor balanced by the robust meat sauce.

Prep Time
1 hr
Cook Time
1 hr
Servings: 6
Calories: 584 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

For the ravioli dough
  • 150 g Italian 00 flour soft wheat, 5.5oz
  • 150 g durum wheat semolina flour or just soft 300 g wheat flour or all purpose flour, 5.5oz
  • 3 egg large + 1 egg white
For the ravioli filling
  • 500 g ricotta cheese sheep or cow's milk (drained, fresh, 1.1lb
  • 1 egg
  • 3-4 tablespoon parmigiano reggiano grated or vegetarian parmesan
  • ½ teaspoon nutmeg freshly grated
  • 1 pinch salt
For the meat sauce
  • 400 g sirloin steak cut into small pieces, or rump steak, 14oz
  • 1 kg tomato or 690g (1.5lb) passata, peeled fresh or canned, 2.2lb
  • 1 onion peeled and finely chopped
  • 1 carrot washed, peeled and finely chopped
  • 1 celery washed, peeled and finely chopped, stalk
  • 1-2 beef bones
  • 1 tablespoon tomato paste concentrate
  • marjoram fresh
  • salt to taste

Instructions

Make the ravioli dough
    Cup of Yum
  1. Sift the 2 flours into a bowl, mix together and then add the eggs. Using your hands mix the eggs and flour together until you have a ‘dough’ which comes away from th eside of the bowl. Turn the dough out onto a dusted pastry board and knead using the palms of your hands until it’s soft and pliable. Then roll the dough into a ball and wrap it in plastic wrap. Let it rest for 30 minutes.
Make the ravioli filling
  1. Drain the ricotta well of any liquid. Then just mix the filling ingredients together in a bowl using a fork and it’s ready!
Make your ricotta ravioli
  1. Cut off ¼of the dough, press it slightly flat with the palm of you had and then roll it out using a pasta machine or rolling pin. The dough sheets don’t need to be as thin as for tagliatelle. Just thin enough to just see you fingers through them. Cut 15cm (6in) circles out of the dough sheets using a cookie/pastry cutter.
  2. Then put a generous teaspoon of filling in the centre of each disc, brush the edges with egg white and fold the dough over the filling to create half-moon ravioli. Finally, use a fork to press the edges, so they seal. Put the ready ravioli on a dusted tea towel or wooden board. I used baking paper on a tray. Repeat with the rest of the dough.
Make the meat sauce
  1. Finely chop the onion, carrot and celery, peel and chop the tomatoes if using fresh ones. (immerse them in boiling water and then peel and chop them). Cut the meat into very small pieces.
  2. In a deep skillet or Dutch oven, sauté the onions, carrots and celery in olive oil. Add the bones and brown them on each side. Then add the meat and brown quickly. Add the tomatoes and tomato paste as well as some salt and fresh marjoram. Simmer the sauce covered for about 40 minutes until ready.
Cook and serve
  1. Put a pot of water on to boil for the ravioli. Add salt once it starts to boil. Cook the ravioli for about 5-6 minutes. It’s better to test taste one before serving as cooking times may differ depending on the thickness of the dough. You’ll probably need to do them in batches, so you don’t crowd the pan and lower the water temperature. Remove the ready ravioli from the water with a slotted spoon so you can cook another batch in the same water.
  2. Serve your homemade ricotta ravioli covered in meat sauce plus a sprinkling of Parmigiano if required.

Notes

  • Drain ricotta thoroughly before mixing to prevent watery filling.
  • Freeze uncooked ravioli on a tray separated by baking paper to avoid sticking, then transfer to sealed bags.
  • Cook frozen ravioli directly without thawing, allowing longer cooking time.
  • Leftover filling can be enhanced with extra egg and parmesan to form patties, which can be fried as a snack or side.
  • Freeze sauce and ravioli separately for up to one month; defrost sauce before reheating.
  • Leftover ravioli and sauce can be baked together with a sprinkle of parmesan for a different preparation.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 55g (18%) Protein 36g (72%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 0.01g (1%) Cholesterol 194mg (65%) Sodium 443mg (18%) Potassium 959mg (20%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 2660IU (53%) Vitamin C 18mg (20%) Calcium 297mg (30%) Iron 7mg (39%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 55g 18%
Protein 36g 72%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 194mg 65%
Sodium 443mg 18%
Potassium 959mg 20%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 2660IU 53%
Vitamin C 18mg 20%
Calcium 297mg 30%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.