Ravioli with Meat Filling
Indulge in the comforting taste of homemade *Ravioli with Meat Filling*—a classic Italian dish that brings a touch of elegance to your kitchen. This recipe combines tender, freshly rolled pasta with a savory filling of seasoned ground beef or pork, Parmesan cheese, and a hint of nutmeg for a rich and aromatic bite. Perfectly sealed and cooked until delicate, each ravioli is a labor of love, served with your choice of sauce, from velvety butter and sage to zesty marinara. With simple ingredients like all-purpose flour, eggs, and fresh garlic, this recipe is a delightful project for a weekend meal or a dinner party centerpiece. Whether you're new to pasta-making or an experienced home chef, this dish will captivate your taste buds and impress your guests with its authentic flavors.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 pieces Large eggs
- 250 grams Ground beef or pork
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 30 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 tablespoon Olive oil
- 2 tablespoons Water (as needed)
- 30 grams Butter (optional, for serving)
Instructions
In a large bowl, place the flour and create a well in the center. Crack the eggs into the well and whisk them with a fork while gradually incorporating the flour until the dough comes together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the meat filling. Heat olive oil in a skillet over medium heat, and add the chopped onion and garlic. Sauté until softened, about 3 minutes.
Add the ground meat to the skillet and cook until browned and cooked through, breaking it into small pieces with a spoon. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked meat, breadcrumbs, Parmesan cheese, salt, black pepper, and nutmeg. Stir well to form a cohesive filling.
Divide the rested dough into two portions and roll each out on a floured surface until thin (about 1-2 mm). Cut the dough into even rectangles or use a pasta cutter to make sheets.
Place small teaspoons of the meat filling onto one dough sheet, spacing them about 2 inches apart. Using your finger or a brush, lightly wet the edges and spaces around the filling with water.
Carefully lay the second dough sheet on top, pressing the edges and around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli and press the edges again to ensure they are sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
Serve the ravioli with your favorite sauce (such as marinara, butter and sage, or Alfredo) and garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 224 mg | 17% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1353 mg | 29% | |
*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.
