Recipe Guide for Ravioli di Carne

Ravioli di Carne, or meat-filled ravioli, is a classic Italian dish that brings together the comforting flavors of homemade pasta and a savory meat filling. Making ravioli from scratch may seem intimidating at first, but trust me it’s a rewarding experience that fills your kitchen with delicious aromas. From my own personal experience, there’s nothing quite like the satisfaction of rolling out fresh pasta and creating beautiful pockets filled with your favorite ingredients.

Let me show you how I make Ravioli di Carne, and by the end of this guide, you’ll feel confident enough to try it yourself.

Notes on What to Expect

Expect a delightful combination of textures and flavors with every bite. The tender pasta complements the hearty meat filling, and the sauce ties everything together beautifully.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Time to Stand: 30 minutes
• Total Time: 2 hours
• Ease of Cooking: Intermediate
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: $15-$20 (varies by location)
• Cuisine: Italian
• Course: Main dish

Equipment Needed

• Large mixing bowl
• Rolling pin or pasta machine
• Sharp knife or pasta cutter
• Fork or ravioli stamp
• Cooking pot
• Skillet
• Slotted spoon
• Check out the must-have equipment and ingredients for making a Savory  #Ravioli di Carne  here.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1 teaspoon salt
• 1 tablespoon olive oil (optional)

For the Meat Filling:

• 1 cup ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 egg (for binding)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• 1 teaspoon Italian seasoning (optional)

For the Sauce:

• 2 tablespoons butter
• 1 cup marinara sauce (store-bought or homemade)
• Fresh basil for garnish (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Ravioli di Carne  here.

Method

Step 1: Prepare the Pasta Dough

1. Mix the Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
2. Knead the Dough: Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
3. Let it Rest: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 2: Prepare the Meat Filling

1. Cook the Meat: In a skillet over medium heat, add a drizzle of olive oil. Sauté the onions until translucent, then add the garlic and cook for another minute. Add the ground meat, breaking it up with a spoon, and cook until browned. Season with salt, pepper, and Italian seasoning.
2. Combine Ingredients: Once the meat mixture has cooled, stir in the Parmesan cheese, chopped parsley (if using), and one egg until well combined.

Step 3: Roll Out the Pasta

1. Divide the Dough: Cut the rested dough into four equal pieces. Keep the pieces you’re not using covered to prevent them from drying out.
2. Roll the Dough: On a floured surface or using a pasta machine, roll out one piece of dough to about 1/16 inch thick. If using a machine, start with the widest setting and gradually move to the thinner settings.
3. Cut the Pasta: Lay the rolled-out dough on a floured surface. Use a knife or pasta cutter to cut it into rectangles, approximately 3×4 inches.

Step 4: Assemble the Ravioli

1. Fill the Ravioli: Place about a tablespoon of meat filling in the center of each pasta rectangle. Be careful not to overfill, as this can cause them to burst during cooking.
2. Seal the Ravioli: Moisten the edges of the pasta with a little water, fold it over to create a pocket, and press down firmly to seal. Use a fork to crimp the edges for extra security.
3. Dust with Flour: Dust the assembled ravioli with flour to prevent sticking.

Step 5: Cook the Ravioli

1. Boil the Water: Bring a large pot of salted water to a boil.
2. Cook the Ravioli: Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Fresh ravioli cooks quickly, so keep an eye on them!
3. Sauté with Sauce: In a skillet, melt the butter over medium heat. Once the ravioli are cooked, use a slotted spoon to transfer them to the skillet. Add the marinara sauce and gently toss to coat.

Step 6: Serve

1. Plate the Ravioli: Serve the ravioli hot, garnished with fresh basil and extra Parmesan cheese if desired.

Variations

• Vegetarian Option: Substitute the meat filling with a mixture of ricotta cheese, spinach, and herbs.
• Different Sauces: Try serving the ravioli with a sage brown butter sauce for a different flavor profile.
• Check out the must-have equipment and ingredients for making a Savory  #Ravioli di Carne  here.

Tips

• Make Ahead: You can make the ravioli in advance and freeze them. Just make sure to freeze them in a single layer before transferring to a bag.
• Pasta Machine: If you have a pasta machine, it can make rolling out the dough much easier.

Substitutions

• Gluten-Free: Use gluten-free flour to make the pasta dough.
• Dairy-Free: Substitute the cheese with nutritional yeast or a dairy-free cheese alternative.

Nutritional Information Per Serving

• Calories: 450
• Protein: 20g
• Carbohydrates: 55g
• Fat: 15g
• Fiber: 2g

I hope this guide has made making Ravioli di Carne seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!