Go Back
Ravioli di Carne #pastaripienafattaincasa #faraona #raviolidicarne #pastafrescaripiena #primipiattidicarne #prodottiavicoli #inemiliaromagna #agricolaguidi #guididironcofreddo #aziendaagricola #romagnadascoprire #romagnadavivere

Ravioli di Carne

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Rolling pin or pasta machine
  • Sharp knife or pasta cutter
  • Fork or ravioli stamp
  • Cooking pot
  • Skillet
  • Slotted spoon

Ingredients
  

  • 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

Instructions
 

  • Method
  • Step 1: Prepare the Pasta Dough
  • 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.
  • 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.
  • 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
  • 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.
  • 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
  • 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.
  • 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.
  • Cut the Pasta: Lay the rolled-out dough on a floured surface. Use a knife or pasta cutter to cut it into rectangles, approximately 3x4 inches.
  • Step 4: Assemble the Ravioli
  • 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.
  • 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.
  • Dust with Flour: Dust the assembled ravioli with flour to prevent sticking.
  • Step 5: Cook the Ravioli
  • Boil the Water: Bring a large pot of salted water to a boil.
  • 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!
  • 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
  • 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.