Description
Soft, homemade ravioli stuffed with a savory blend of ground beef and herbs. These delicate pasta pockets are drizzled with a rich marinara sauce, creating a comforting and filling dish that’s perfect for a family dinner or special gathering.
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water, as needed
For the Beef Filling:
- 1 lb (450g) ground beef (preferably lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (optional, for binding the filling)
- 2 tablespoons olive oil (for cooking)
For the Sauce (Optional):
- 1 cup marinara sauce (store-bought or homemade)
- 1/4 cup heavy cream (for a creamier sauce, optional)
- Fresh basil or parsley for garnish
Instructions
Start by making the pasta dough. On a clean work surface, make a mound with the 2 cups of flour and create a well in the center. Crack the eggs into the well and add the olive oil and salt. Using a fork, whisk the eggs gently, slowly incorporating the flour from the edges of the well until a dough starts to form.
Once the dough begins to come together, use your hands to knead it. If the dough is too sticky, add a little flour; if it’s too dry, add water, a tablespoon at a time. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment on low speed until the dough is smooth.
Once the dough is ready, wrap it in plastic wrap and let it rest for at least 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out later.
While the dough is resting, prepare the beef filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, and sauté for about 3-4 minutes, until the onions are soft and translucent.
Add the ground beef to the skillet, breaking it up with a spatula. Cook the beef until it’s browned and fully cooked through, about 8-10 minutes. Drain any excess fat from the skillet if necessary.
Once the beef is cooked, remove it from the heat and transfer it to a bowl. Let it cool for a few minutes, then stir in the breadcrumbs, Parmesan cheese, Italian herbs, salt, and pepper. If the mixture seems too dry, add an egg to help bind the filling together. Mix everything until it’s well combined.
Once the dough has rested, divide it into 4 equal pieces. Work with one piece at a time, keeping the others wrapped to prevent them from drying out.
If you’re using a pasta machine, set it to the widest setting and feed the dough through, folding it over itself after each pass. Gradually reduce the thickness setting and continue rolling until the dough is thin enough to see your hand through it (about 1/16-inch thickness).
If you’re using a rolling pin, roll out the dough as thin as possible on a lightly floured surface. Aim for a thin, even sheet of dough.
Once the dough is rolled out, lay one sheet of pasta on a clean surface. Using a teaspoon or small spoon, drop small spoonfuls of the beef filling (about 1 teaspoon each) onto the dough, spacing them about 1.5-2 inches apart.
Next, place another sheet of pasta on top of the filled dough. Gently press around each mound of filling to seal the pasta, ensuring there are no air pockets. Use a ravioli cutter or a sharp knife to cut between each mound of filling, creating individual ravioli.
Use a fork to press the edges of each ravioli to ensure they are sealed tightly. This will prevent the filling from leaking out during cooking.
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking them in batches if necessary to avoid overcrowding. Cook the ravioli for about 3-4 minutes, or until they float to the surface and the pasta is tender.
Once the ravioli are cooked, use a slotted spoon to remove them from the water. Set them aside on a plate while you prepare the sauce.
While the ravioli is cooking, you can prepare a simple sauce to serve with them. In a small saucepan, heat the marinara sauce over medium heat. If you’d like a creamier sauce, stir in the heavy cream and let it simmer for 2-3 minutes until heated through.
Alternatively, you can sauté the cooked ravioli in a large skillet with some melted butter and fresh herbs like sage or basil for a simple yet flavorful sauce. If you prefer, you can also serve the ravioli with a tomato-based sauce or a rich brown butter sauce.
To serve, plate the cooked Beef Ravioli and top them with your sauce of choice. Garnish with fresh basil, parsley, or additional grated Parmesan cheese. You can also drizzle some extra olive oil or add a squeeze of lemon for extra flavor.
Beef Ravioli pairs wonderfully with a side salad, garlic bread, or roasted vegetables. This dish is sure to impress your family and friends with its homemade flavors and rich, satisfying filling.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 20-25g