Why You’ll Love This Recipe
I love Homemade Italian Meat Ravioli because I get a satisfying combination of tender egg pasta and a juicy, herb-flecked filling in every bite. Garlic, Parmesan, nutmeg, and fresh parsley give the filling plenty of savory flavor, while the delicate dough has a silky texture that store-bought ravioli can’t match.
I also appreciate how approachable this recipe is. I mix the dough in a bowl, roll it out with a pasta machine or rolling pin, and fill it with a few simple ingredients, so I get a restaurant-quality meal with no special equipment beyond a knife and a little patience.
Another reason I keep this recipe in my rotation is its flexibility. I can make a big batch and freeze it, switch up the sauce, and enjoy the ravioli for a Sunday dinner, a holiday meal, or a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Pasta Dough
- 2 cups (250 g) all-purpose flour or “00” flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 to 2 tablespoons water, as needed
For the Meat Filling
- 1 tablespoon olive oil
- 1/2 pound (225 g) ground beef
- 1/2 pound (225 g) ground pork or Italian sausage, casings removed
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup fresh baby spinach, finely chopped, optional
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 large egg yolk
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Sealing and Cooking
- 1 egg, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon salt, for the pasta water
- Semolina or flour, for dusting the tray
For the Simple Sauce
- 2 cups marinara or tomato sauce, or
- 4 tablespoons butter and 6 fresh sage leaves, for a brown butter sage sauce
For Serving
- Extra grated Parmesan
- Fresh basil or parsley
- Freshly ground black pepper
- Crusty bread and a green salad
Directions
- For the dough, I mound the flour on a clean work surface and make a well in the center. I crack the eggs into the well, add the olive oil and salt, and gently beat the eggs with a fork, gradually pulling in flour from the edges. I can also mix everything in a food processor until the dough forms clumps.
- I knead the dough for 8 to 10 minutes until it’s smooth and elastic. If it feels dry, I add a teaspoon of water at a time, and if it’s sticky, I add a little flour. I wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- While the dough rests, I make the filling. I heat the olive oil in a large skillet over medium heat. I add the onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.
- I add the beef and pork and cook for 6 to 8 minutes, breaking the meat into small crumbles, until browned and cooked through. I stir in the spinach and cook for 1 minute until wilted. I drain off any excess fat.
- I transfer the filling to a bowl and let it cool for 10 minutes. I pulse it a few times in a food processor for a finer texture, if I like. I stir in the Parmesan, ricotta, egg yolk, parsley, nutmeg, salt, and pepper. I take care to let the filling cool completely, so it doesn’t warm the dough.
- I divide the dough into 4 pieces and keep the unused portions covered. I flatten one piece and roll it through a pasta machine, starting on the widest setting and working down to the second-thinnest setting, until the sheet is thin enough to see my hand through. I can also roll it out by hand with a rolling pin to about 1/16 inch thick.
- I lay the pasta sheet on a lightly floured surface and place heaping teaspoons of filling about 1 1/2 inches apart in a row along one half of the sheet. I brush the dough around each mound lightly with egg wash.
- I fold the other half of the dough over the filling and press down around each mound, pushing out any air pockets so the ravioli don’t burst while cooking. I cut between the mounds with a knife, pastry wheel, or ravioli cutter, and I press the edges with a fork to seal.
- I place the ravioli on a baking sheet dusted with semolina or flour, making sure they don’t touch. I repeat with the remaining dough and filling.
- I bring a large pot of salted water to a gentle boil. I cook the ravioli in batches for 3 to 4 minutes, until they float to the surface and the dough is tender. I take care not to boil the water too hard, since a rolling boil can break the delicate pasta.
- Meanwhile, I warm the marinara in a saucepan, or I melt the butter in a skillet over medium heat with the sage leaves until it turns golden brown and smells nutty, about 3 to 4 minutes.
- I use a slotted spoon to lift the ravioli out of the water and gently toss them in the sauce. I serve immediately, topped with extra Parmesan, fresh herbs, and black pepper.
Servings and Timing
I get approximately 40 to 48 ravioli, which serve 4 to 6 people.
- Servings: 4–6
- Prep time: 1 hour (including rolling and filling)
- Rest time: 30 minutes
- Cook time: 15 minutes (filling and boiling)
- Total time: About 1 hour 30 minutes
The exact time depends on how quickly I roll and fill the dough, so I give myself plenty of time and enlist a helper when I can.
Variations
- Italian Sausage Ravioli: I use all Italian sausage in place of the beef and pork for a spicier, more seasoned filling.
- Beef and Mushroom Ravioli: I add finely chopped sautéed mushrooms to the filling for an earthier flavor.
- Short Rib or Braised Beef Ravioli: I use shredded braised beef or leftover pot roast for a rich, restaurant-style filling.
- Chicken and Spinach Ravioli: I use ground chicken and extra spinach for a lighter filling.
- Baked Ravioli: I toss the cooked ravioli with marinara, top with mozzarella, and bake at 400°F (200°C) for 15 minutes until bubbly.
- Shortcut Version: I use store-bought wonton wrappers or fresh pasta sheets in place of homemade dough.
Storage/Reheating
I prefer eating Homemade Ravioli immediately after cooking because the pasta is at its most tender and delicate when freshly made.
If I have leftover cooked ravioli, I toss them lightly with a little sauce or olive oil to prevent sticking, transfer them to an airtight container, and refrigerate them promptly. I keep them refrigerated for up to 3 days.
For reheating, I warm the ravioli in a skillet over medium-low heat with a splash of water or sauce, covered, until heated through. I can also reheat them in the microwave in short intervals, adding a little liquid, or in a covered dish in a 350°F (175°C) oven for 10 to 15 minutes.
I can refrigerate the uncooked ravioli on a floured tray, covered loosely, for up to 1 day.
I can freeze the uncooked ravioli on a baking sheet in a single layer until firm, about 1 hour, then transfer them to a freezer bag for up to 3 months. I cook them straight from frozen, adding 1 to 2 minutes to the boiling time, and I never thaw them first, since they can become sticky and tear.
FAQs
Do I need a pasta machine?
No. A rolling pin works well, and I roll the dough as thin as I can, usually about 1/16 inch. A pasta machine makes the sheets more even and the job quicker, but it’s not required.
Why did my ravioli burst while cooking?
Air pockets trapped around the filling or a rolling boil can cause bursting. I press out all the air when sealing, make sure the edges are well sealed, and cook the ravioli in gently boiling water.
Why is my dough too dry or too sticky?
Flour absorbs moisture differently depending on humidity and egg size. I add a teaspoon of water if the dough is crumbly, or a little extra flour if it sticks. The dough should feel smooth and slightly firm, like soft clay.
Can I make the filling ahead of time?
Yes. I make the filling up to 2 days ahead and store it in the refrigerator. I let it come to room temperature before filling the ravioli, since cold filling can be firm and hard to spoon.
What sauce goes best with meat ravioli?
I like a simple marinara, a brown butter and sage sauce, or a light cream sauce. Because the filling is rich, I keep the sauce simple and let the ravioli shine.
Conclusion
Homemade Italian Meat Ravioli is one of my favorite ways to turn simple flour, eggs, and a savory meat filling into a tender, comforting, and satisfying meal. Silky pasta pillows, a juicy herb-flecked filling, and a simple sauce come together for a dish that feels special and is well worth the effort.
Print
Homemade Italian meat ravioli is a labor of love that is worth every minute. Silky, tender egg pasta is filled with a savory mixture of slow-cooked beef, pork and mortadella, Parmesan, nutmeg and herbs, then simmered briefly and tossed in butter and sage or your favorite tomato sauce. Perfect for Sunday dinners, holidays and special gatherings, and easy to make ahead and freeze.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings (about 60 ravioli)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the pasta dough:
- 3 cups (375 g) 00 flour or all-purpose flour, plus extra for dusting
- 4 large eggs
- 1 tbsp olive oil
- ½ tsp fine salt
- 1 to 2 tbsp water, only if needed
For the meat filling:
- 1 tbsp olive oil
- ½ lb (225 g) ground beef
- ½ lb (225 g) ground pork or Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup (60 ml) dry red or white wine
- 2 oz (55 g) mortadella or prosciutto, finely chopped (optional)
- ¾ cup (75 g) freshly grated Parmesan
- 1 large egg yolk
- 2 tbsp fine breadcrumbs
- 2 tbsp chopped fresh parsley
- ¼ tsp freshly grated nutmeg
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
For assembling and serving:
- 1 egg beaten with 1 tbsp water, for sealing
- Semolina or flour, for dusting the tray
- 4 tbsp (60 g) unsalted butter
- 8 to 10 fresh sage leaves
- Grated Parmesan and black pepper, for serving
- Or 3 cups warm marinara sauce, if preferred
Instructions
- Make the dough: mound the flour on a clean work surface and make a well in the center. Add the eggs, olive oil and salt. Beat with a fork, gradually pulling in flour from the edges until a shaggy dough forms.
- Knead for 8 to 10 minutes until smooth and elastic, adding a little water if too dry or flour if sticky. Wrap tightly in plastic and rest at room temperature for 30 to 45 minutes.
- Make the filling: heat the olive oil in a skillet over medium-high heat. Add the beef and pork and cook for 6 to 8 minutes, breaking it up, until browned. Add the onion and cook for 3 minutes, then add the garlic and cook for 30 seconds.
- Pour in the wine and simmer until fully evaporated, about 2 minutes. Remove from the heat and let cool for 10 minutes.
- Transfer the cooled meat to a food processor with the mortadella. Pulse into a fine, pasty texture. Transfer to a bowl and mix in the Parmesan, egg yolk, breadcrumbs, parsley, nutmeg, salt and pepper. Chill for at least 20 minutes.
- Divide the dough into 4 pieces, keeping the others covered. Roll one piece through a pasta machine, starting at the widest setting and working down to the second-thinnest setting, until you have a long, thin sheet you can almost see your hand through.
- Place heaping teaspoons of filling about 2 inches (5 cm) apart on one half of the sheet. Brush around each mound with egg wash. Fold the other half of the dough over the top.
- Press firmly around each mound to push out any air pockets and seal well. Cut into squares with a knife, pastry wheel or ravioli cutter. Place on a tray dusted with semolina, and repeat with the remaining dough and filling.
- Bring a large pot of generously salted water to a gentle boil. Cook the ravioli in batches for 3 to 5 minutes, until they float and the edges are tender.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook for 2 to 3 minutes until the butter is golden and nutty.
- Transfer the ravioli to the skillet with a slotted spoon. Toss gently with a splash of pasta water. Serve right away with grated Parmesan and black pepper, or with warm marinara.
Notes
- Let the filling cool completely before assembling. Warm filling softens the dough and makes the ravioli tear.
- Keep unused dough covered at all times so it doesn’t dry out and crack.
- Press out all air pockets when sealing. Trapped air can cause the ravioli to burst while cooking.
- Use a gentle simmer, not a rolling boil, so the ravioli don’t break open.
- No pasta machine? Roll the dough with a rolling pin as thin as possible, about 1/16 inch (1.5 mm).
- To freeze, place the shaped ravioli on a lined tray in a single layer until solid, then transfer to freezer bags for up to 3 months. Cook straight from frozen, adding 1 to 2 minutes to the cooking time.
- Fresh ravioli can be refrigerated on a floured tray, covered, for up to 24 hours before cooking.
- Store cooked leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 10 ravioli with sage butter)
- Calories: 640 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 245 mg
