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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the wine and simmer until fully evaporated, about 2 minutes. Remove from the heat and let cool for 10 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://thefamilycooking.com/homemade-italian-meat-ravioli/