If you’re looking to bring authentic Italian flavors to your table, this homemade meat ravioli recipe is the perfect choice.
Combining delicate, fresh pasta with a rich and savory meat filling, these ravioli are a true celebration of Italy’s culinary heritage.
The pasta dough is made with a blend of "00" flour and semolina flour for the ideal balance of softness and texture, creating a perfect wrapper for the filling.
Speaking of the filling, it’s a hearty mix of ground beef and pork, enhanced with Parmigiano Reggiano cheese, aromatic vegetables, white wine, and a hint of bay leaf for a touch of earthiness.
Making meat ravioli from scratch is a labor of love, but the process is as rewarding as the result. Whether you’re preparing them for a special occasion or simply indulging in a homemade Italian feast, these meat ravioli recipe will impress family and friends with their authentic flavor and homemade charm.
Pair them with a classic butter and sage sauce, a light tomato sauce, or even a rich Bolognese sauce. Whichever way you serve them, you’ll be creating a dish that’s both timeless and delicious.
Let’s get started on crafting these delightful little pockets of Italian goodness!
Jump to:
Ingredients
Prep Time: 1 H 30 Mins | Resting Time: 30 Mins | Cook Time: 5 Mins | Servings: 4
For the Dough
- 100 g (¾ cup) soft wheat flour ("00" flour)
- 100 g (¾ cup) durum wheat flour (semolina)
- 2 large eggs, each weighing approximately 70 g (2.5 oz). Homemade pasta typically uses 1 egg per 100 g of flour.)
For the Filling
- 150g (5.3 oz) ground beef
- 150 g (5.3 oz) ground pork
- 50g (½ cup) Parmigiano Reggiano
- 1 tablespoon breadcrumbs
- 50 ml (¼ cup) white wine
- 2 tablespoons extra virgin olive oil
- ½ celery stalk
- ½ onion
- ½ carrot
- 2 bay leaves
- 1 egg yolk
- Salt, to taste
- Black pepper, to taste
Kitchen Tools and Equipment
- Pasta Maker Machine
To roll out fresh pasta, I opted for the Imperia pasta maker machine, a classic and iconic tool in Italian kitchens. This traditional machine features a wooden grip handle for manual rolling and a two-speed motor attachment to streamline the process. The combination of manual operation and motorized assistance offers flexibility, allowing you to choose between hands-on control or a quicker, automated approach. - Stand Mixer with Pasta Maker Attachment
If you prefer using a stand mixer, the kitchenaid stand mixer paired with the KitchenAid pasta maker attachment is an excellent choice. This versatile 3-in-1 set includes a pasta sheet roller, a tagliolini cutter, and a tagliatelle cutter. These attachments make rolling and cutting dough effortless, letting you create perfect pasta shapes with ease and efficiency. - Fluted Pastry Cutter
For making ravioli, a fluted pastry cutter is a must-have tool. Compact and easy to use, this handy accessory ensures your pasta has the traditional look and texture that makes it stand out.
Instructions
Steps to Make the Filling
Step 1) - Start by cleaning and peeling the celery, carrot, and onion. Chop them finely into small, even pieces.
Heat the extra virgin olive oil in a large, non-stick saucepan over medium heat. Add the chopped vegetables to the pan and cook them gently until they become soft and fragrant, stirring occasionally.
Once the vegetables are softened, add the ground beef and pork to the pan. Stir the meat occasionally to break it into smaller pieces, ensuring it browns evenly. Let it cook for 5–7 minutes, or until the meat is no longer pink.
Step 2) - Pour in the white wine and stir to combine. Allow the wine to evaporate and reduce over high heat for 2–3 minutes. Once reduced, add the bay leaves, reduce the heat to a gentle simmer, cover and simmer for 30-40 minutes. Stir occasionally to prevent sticking. If it's still too runny at the end of cooking, turn up the heat and reduce the sauce.
Step 3) - Transfer the sauce to a food processor. Pulse until it forms a smooth, even texture. Place the mixture in a bowl.
Step 4) - Stir in the Parmigiano cheese, breadcrumbs, and egg yolk. Mix thoroughly until all ingredients are well combined.
Taste the filling to check the seasoning. Add a pinch of salt and a bit of pepper if needed, adjusting to your preference. Mix again to ensure the seasoning is evenly distributed.
Your meat filling is now ready to use in your ravioli! Make sure it’s cool before stuffing the pasta to ensure the best results.
How to Make and Roll Pasta Dough for Meat Ravioli
Making the Dough: Place the flours on a work surface and create a well in the center. Crack the eggs into the well and gradually mix them with the flour to form a rough dough. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky, adjusting with water or flour as needed. Shape the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes at room temperature.
Rolling the Dough: Dust the work surface with durum wheat flour. Flatten a portion of dough and pass it through a pasta machine set to the widest setting. Fold the dough, roll it through the machine again, and repeat 3-4 times to develop elasticity. Gradually reduce the machine settings to roll the dough thinner, stopping at the second-to-last setting, which is perfect for making stuffed pasta.
For more information and tips read How to Make Homemade Pasta
Step-by-Step Instructions for Assembling the Ravioli
Step 1) - Lay one sheet of rolled-out pasta on a clean, lightly floured surface. Using a teaspoon, place small portions of the meat filling evenly spaced along the pasta sheet, leaving about 1 inch of space between each mound.
Step 2) - Gently place another sheet of pasta over the top, making sure it completely covers the filling. Use your fingers to press around each mound of filling, removing any air pockets and sealing the two sheets of pasta together. This step is important to prevent the ravioli from opening while cooking.
Step 3) - Using a pastry cutter, carefully cut out each ravioli. Try to keep them evenly sized for uniform cooking. As you cut, make sure the edges of each ravioli are tightly sealed.
Continue with the remaining sheets of pasta and filling. Roll out more pasta dough as needed and repeat the steps until all the filling is used.
Your homemade meat ravioli are now ready!
YOU MUST ALSO TRY:
Storage
- Storing uncooked ravioli: To store raw ravioli, arrange them in a single layer on a lightly floured baking sheet to prevent sticking. Place the sheet in the freezer until the ravioli are firm, about 1–2 hours. Once frozen, transfer them to an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 2 months. When ready to cook, boil them directly from frozen—no need to thaw—and increase the cooking time by 1–2 minutes.
- Storing cooked ravioli: If you’ve already cooked the ravioli and have leftovers, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 2–3 days. To reheat, warm them gently in a skillet with a little butter or sauce to prevent them from drying out. Avoid microwaving, as it may make the ravioli too soft or soggy.
How to Cook and Serve Meat Ravioli
To cook your meat ravioli, bring a large pot of salted water to a gentle boil. Carefully add the ravioli to the pot, stirring gently to prevent them from sticking to each other or to the bottom of the pot. Fresh ravioli typically cook in about 3–5 minutes, while frozen ravioli may take an additional 1–2 minutes.
Once cooked, use a slotted spoon to remove the ravioli from the water and transfer them directly to your serving dish or skillet with sauce. This ensures they stay intact and don’t get damaged during the process.
You can serve meat ravioli with a variety of sauces to suit your taste. A simple butter and sage sauce enhances the flavor of the filling without overpowering it. For a heartier option, a light tomato sauce or a meat-based ragù works beautifully. You can also finish with a sprinkle of freshly grated Parmigiano cheese and a drizzle of extra virgin olive oil for added richness.
Serve the ravioli immediately while they’re hot.These homemade meat ravioli are sure to impress with their rich flavor and authentic Italian charm!
Recipe Card
Authentic Italian Meat Ravioli Recipe
Ingredients
For the Dough
- 100 g "00" flour - 100 g (¾ cup) soft wheat flour
- 100 g semolina - 100 g ¾ cup durum wheat flour
- 2 eggs - large, each weighing approximately 70 g (2.5 oz). Homemade pasta typically uses 1 egg per 100 g of flour.)
For the Filling
- 150 g ground beef - 5.3 oz
- 150 g ground pork - 5.3 oz
- 50 g Parmigiano Reggiano - ½ cup
- 1 tablespoon breadcrumbs
- 50 ml white wine - ¼ cup
- 2 tablespoons olive oil - extra virgin
- ½ celery stalk
- ½ onion
- ½ carrot
- 2 bay leaves
- 1 egg yolk
- salt - to taste
- black pepper - to taste
Instructions
Steps to Make the Filling
- Start by cleaning and peeling the celery, carrot, and onion. Chop them finely into small, even pieces.
- Heat the extra virgin olive oil in a large, non-stick saucepan over medium heat. Add the chopped vegetables to the pan and cook them gently until they become soft and fragrant, stirring occasionally.
- Once the vegetables are softened, add the ground beef and pork to the pan. Stir the meat occasionally to break it into smaller pieces, ensuring it browns evenly. Let it cook for 5–7 minutes, or until the meat is no longer pink.
- Pour in the white wine and stir to combine. Allow the wine to evaporate and reduce over high heat for 2–3 minutes. Once reduced, add the bay leaves, reduce the heat to a gentle simmer, cover and simmer for 30-40 minutes. Stir occasionally to prevent sticking. If it's still too runny at the end of cooking, turn up the heat and reduce the sauce.
- Transfer the sauce to a food processor. Pulse until it forms a smooth, even texture. Place the mixture in a bowl.
- Stir in the Parmigiano cheese, breadcrumbs, and egg yolk. Mix thoroughly until all ingredients are well combined.
- Taste the filling to check the seasoning. Add a pinch of salt and a bit of pepper if needed, adjusting to your preference. Mix again to ensure the seasoning is evenly distributed.
How to Make and Roll Pasta Dough for Meat Ravioli
- Making the Dough: Place the flours on a work surface and create a well in the center. Crack the eggs into the well and gradually mix them with the flour to form a rough dough. Knead for about 10 minutes until the dough is smooth, elastic, and no longer sticky, adjusting with water or flour as needed. Shape the dough into a ball, wrap it in cling film, and let it rest for at least 30 minutes at room temperature.
- Rolling the Dough: Dust the work surface with durum wheat flour. Flatten a portion of dough and pass it through a pasta machine set to the widest setting. Fold the dough, roll it through the machine again, and repeat 3-4 times to develop elasticity. Gradually reduce the machine settings to roll the dough thinner, stopping at the second-to-last setting, which is perfect for making stuffed pasta.
Step-by-Step Instructions for Assembling the Ravioli
- Lay one sheet of rolled-out pasta on a clean, lightly floured surface. Using a teaspoon, place small portions of the meat filling evenly spaced along the pasta sheet, leaving about 1 inch of space between each mound.
- Gently place another sheet of pasta over the top, making sure it completely covers the filling. Use your fingers to press around each mound of filling, removing any air pockets and sealing the two sheets of pasta together. This step is important to prevent the ravioli from opening while cooking.
- Using a pastry cutter, carefully cut out each ravioli. Try to keep them evenly sized for uniform cooking. As you cut, make sure the edges of each ravioli are tightly sealed. Continue with the remaining sheets of pasta and filling. Roll out more pasta dough as needed and repeat the steps until all the filling is used.
Leave a Reply