Homemade Ravioli Recipe

This delicious homemade ravioli recipe is stuffed with cheeses, seasonings, and ground beef for an amazing Italian meal. You will be blown away by the flavor of these tasty ravioli.

I’m Sicilian so making and eating pasta in my house is commonplace. If you want to try out some new recipes, you must try Aglio e Olio or Bucatini All’Amatriciana.

Ravioli

Ravioli is an Italian specialty consisting of little round or square pillows of pasta dough filled with various mixtures, including cheese, meat, or vegetables. You then boil the ravioli and served it with cream, cheese, or tomato-based sauce. These can be stuffed with whatever you desire and served with any sauce.

Watch the video of my Aunt Pam’s famous ravioli recipe, where I get together with my Sicilian family to make over 2200 ravioli.

Ingredients and Substitutions

• Flour – Use fine ground durum wheat semolina flour. If you cannot find this, use 00 or bread flour.
• Eggs – You will need large room temperature or cold eggs for the filling and the dough.
• Oil – Use a good extra virgin olive oil.
• Salt – I always use sea salt in my cooking and baking.
• Water – You will need a few tablespoons of cold water for the ravioli dough.
• Meat – Use 80/20 ground sirloin. You can also use a leaner ratio like 90/10.
• Cheese – You will need whole milk ricotta cheese and pecorino Romano cheese.
• Seasonings – A combination of dried oregano and garlic granules is used for the filling. In addition, you will use salt and pepper to help season the filling.

Equipment You’ll Need

You will need a ravioli mold and a rolling pin to make them. The other option is to make the ravioli right on a clean, floured surface using a ravioli stamp or cutter.

• Click here for the Ravioli mold link
• Click here for the Ravioli cutter link

How to Make Ravioli from Scratch

In a food processor, pulse together the flour and salt.

Next, whisk together the eggs, oil, and water in a small bowl or liquid measuring cup until combined.

While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated.

You may need to add a tablespoon or two of water to help make the dough while in the food processor.

Process until the dough turns into a tight ball and cleans the side of the processor.

Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like play-do.

Cover and rest the dough for 20 minutes.

In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.

Cut the dough into 8 individual balls.

Press each dough ball down and lightly flour on both sides.

Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other 7 dough balls and hang them on a pasta drying rack.

Lightly flour the top of the ravioli mold.

Place 1 of the rolled-out doughs on top of the mold.

Stuff each ravioli slot with 1 to 1 ½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff.

Place another sheet of rolled-out dough over top and then lightly flour.

Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.

Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or any other pasta you’d like.

Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process 3 more times until you have 48 total ravioli.

You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. After the ravioli are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through.

If you are freezing them, breaking them into individual ravioli is easier.

After boiling them try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.

Make-Ahead and Storage

Make-Ahead: You will need to serve the ravioli immediately after cooking. However, you can make these ravioli for up to several weeks if they are kept covered and in the freezer. You can par-boil them and then chill them in an ice bath. Drain the ravioli, coat them in 1 to 2 tablespoons of olive oil and keep them covered and stored in the refrigerator.

How to Store: These are best if you store them pre-cooked on a sheet tray lined with parchment paper and in the freezer, covered for up to 6 months. After they are cooked, cover the ravioli, separate them from any sauce, coat them in 1 to 2 tablespoons of olive oil, and keep them in the refrigerator for up to 4 days. These will not freeze well after cooking.

How to Reheat: Add the desired number of ravioli to a large pot of boiling salted water for 2 to 3 minutes or until hot. Serve with your favorite sauce.

Chef Notes + Tips

• If you are using semolina flour, make sure it is not coarse ground, it needs to be finely ground.
• Feel free to replace the ground beef with loose Italian Sausage.
• If you can find sheep’s milk ricotta cheese, use it instead of whole milk ricotta.
• You can substitute the pecorino Romano with Parmesan Reggiano.
• If you are re-rolling the dough, ensure there is no meat filling in the dough.

More Pasta Recipes

• Spaghetti Carbonara
• Lasagna Bolognese
• Pesto Pasta
• Pasta Primavera
• Pasta Cacio E Pepe

Video

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Homemade Ravioli Recipe

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5 from 7 votes

This delicious homemade ravioli recipe is stuffed with cheeses, seasonings, and ground beef for an amazing Italian meal.

Servings: 48 Ravioili

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Ingredients 

US CustomaryMetric

For the Dough:

• 4 cups fine ground durum semolina flour
• 1 teaspoon sea salt
• 4 large eggs
• ¼ cup extra virgin olive oil
• ½ cup cold water

For the Filling:

• 4 eggs
• 1 pound ground beef
• 2 1/3 cup whole milk ricotta cheese
• ¾ cup grated pecorino Romano cheese
• 2 teaspoons sea salt
• ¼ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 1/2 teaspoons garlic granules

Instructions

• In a food processor, pulse together the flour and salt 3 to 4 times.
• Next, whisk together the eggs, oil, and water in a small bowl or liquid measuring cup until combined.
• While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated.
• You may need to add a tablespoon or two of water to help make the dough while in the food processor.
• Process until the dough turns into a tight ball and cleans the side of the processor.
• Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like play-do.
• Cover and rest the dough for 20 minutes.
• In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.
• Cut the pasta dough into 8 individual balls.
• Press each dough ball down and lightly flour on both sides.
• Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other 7 dough balls and hang them on a pasta drying rack.
• Lightly flour the top of the ravioli mold
• Place 1 of the rolled-out doughs on top of the mold.
• Stuff each ravioli slot with 1 to 1 ½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff.
• Place another sheet of rolled-out dough over top and then lightly flour.
• Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.
• Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or any other pasta you’d like.
• Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process 3 more times until you have 48 total ravioli.
• You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through.
• If you are freezing them, it makes it easier to break them into individual ravioli.
• After boiling them try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.

Notes

Make-Ahead: If you do not cook these, you can make these up to several weeks before being kept covered and in the freezer. You can par-boil them and then chill them in an ice bath. Drain the ravioli, coat them in 1 to 2 tablespoons of olive oil and keep them covered and stored in the refrigerator.

How to Store: These are best stored pre-cooked on a sheet tray lined with parchment paper and in the freezer, covered for up to 6 months. After being cooked, cover the ravioli, separate them from any sauce, coat them in 1 to 2 tablespoons of olive oil, and keep them in the refrigerator for up to 4 days. These will not freeze well after cooking.

How to Reheat: Add the desired number of ravioli to a large pot of boiling salted water for 2 to 3 minutes or until hot. Serve with your favorite sauce.

If you are using semolina flour, make sure it is not coarse ground, it needs to be finely ground.

Feel free to replace the ground beef with loose Italian Sausage.

If you can find sheep’s milk ricotta cheese, use it instead of whole milk ricotta.

You can substitute the pecorino Romano with Parmesan Reggiano.

If you are re-rolling the dough, ensure there is no meat filling in the dough.

Nutrition

Calories: 122kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 191mgPotassium: 77mgFiber: 1gSugar: 0.1gVitamin A: 100IUVitamin C: 0.002mgCalcium: 51mgIron: 1mg

Course: Main Course

Cuisine: Italian

Author: Chef Billy Parisi