Homemade Meat Ravioli
Indulge in the heartwarming comfort of *Homemade Meat Ravioli*, a classic Italian dish that’s as satisfying to make as it is to eat. This recipe features tender, handmade pasta encasing a flavorful filling of ground beef, pork, garlic, onion, Parmesan cheese, and a hint of nutmeg for a subtle depth of flavor. Crafted with simple pantry staples, such as all-purpose flour, eggs, and olive oil, the pasta dough comes together with ease and is rolled thin to envelop the rich meat mixture. Perfectly portioned and sealed, each ravioli is cooked to perfection in just minutes, then ready to be paired with your favorite sauce or a drizzle of olive oil and fresh herbs. Whether you’re cooking for a weeknight meal or a special occasion, this authentic and satisfying recipe will bring the joy of Italian cuisine to your table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 4 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 medium Onion, finely chopped
- 2 large Garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 0.25 teaspoon Nutmeg
- to taste Salt and pepper
Instructions
To make the pasta dough, place the flour on a clean work surface and make a well in the center.
Crack the eggs into the well, add the olive oil and salt.
Using a fork, beat the eggs gently, then gradually incorporate flour starting from the inner edge of the well.
Continue mixing until the dough begins to come together, then knead with your hands until smooth and elastic, about 8-10 minutes.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, heat a skillet over medium heat and cook the ground beef and pork until browned. Drain any excess fat.
Add the chopped onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
Remove from heat and let it cool slightly, then stir in the Parmesan cheese, parsley, nutmeg, and season with salt and pepper.
Divide the rested dough into four pieces. Keep the pieces you're not working with covered.
Roll out one piece into a thin sheet using a pasta machine or a rolling pin.
Place small spoonfuls of the meat mixture on one half of the pasta sheet, leaving space in between.
Brush around the filling with a little water, then fold the pasta sheet over the filling.
Press around each mound of filling to seal and ensure there are no air pockets, then cut into ravioli squares using a sharp knife or a ravioli cutter.
Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil.
Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface.
Remove with a slotted spoon and serve with your favorite sauce or a simple drizzle of olive oil and fresh herbs.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 585 mg | 12% | |
*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.
