Homemade Beef Ravioli
Treat yourself to the ultimate homemade comfort food with this Beef Ravioli recipe, featuring fresh pasta made from scratch and a savory ground beef filling that's perfectly seasoned with onions, garlic, Parmesan cheese, and parsley. This recipe combines traditional Italian flavors with step-by-step guidance to help you create tender pasta sheets enveloping a rich, flavorful filling. Whether you’re rolling out dough by hand or using a pasta machine, the process is both rewarding and deliciously satisfying. Finished with a sauce of your choice—like hearty tomato basil or nutty browned butter with sage—these handcrafted ravioli are a feast for the senses. Perfect for family dinners or special occasions, this dish is an irresistible celebration of Italian cuisine.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 4 Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 pound Ground beef
- 1 Onion
- 3 Garlic cloves
- 2 tablespoons Tomato paste
- 0.5 cup Parmesan cheese
- 2 tablespoons Parsley (fresh)
- 0.5 teaspoon Black pepper
- 1 Egg (for sealing ravioli)
- 2 tablespoons Water
Instructions
Start by preparing the pasta dough. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil, and salt.
Slowly incorporate the flour into the eggs using a fork, beginning from the inner rim of the well and working outward. Once the dough begins to come together, knead it with your hands until you achieve a smooth and elastic consistency, about 8-10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling. Dice the onion and mince the garlic. In a large skillet over medium heat, cook the ground beef until browned. Add the onion and garlic and sauté until the onion becomes translucent.
Stir in the tomato paste, Parmesan cheese, parsley, salt, and pepper. Cook for another 2-3 minutes, ensuring everything is well combined. Remove from heat and let it cool.
Divide the pasta dough into four equal parts. Roll out each part into a thin sheet using a pasta machine or rolling pin until about 1/16 inch thick.
In a small bowl, beat one egg with 2 tablespoons of water to create an egg wash for sealing the pasta.
Place small spoonfuls of the beef filling about 1 inch apart on one sheet of pasta. Brush the edges lightly with the egg wash and cover with another sheet of pasta, pressing down to remove air bubbles and seal the edges.
Cut out ravioli using a pastry cutter or knife. Ensure each piece is well sealed around the edges by pressing gently with a fork.
Bring a large pot of salted water to boil. Carefully drop in the ravioli, cooking in batches to avoid overcrowding, for about 3-4 minutes until they float to the top. Remove with a slotted spoon.
Serve with your favorite sauce, such as tomato basil or browned butter with sage, and enjoy!
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 511 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
