Meat Ravioli

Name: Meat Ravioli
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Eggs 4; Ground beef 5.3 oz; Ground pork 5.3 oz; Parmigiano Reggiano PDO cheese grated ½ cup; Stale bread ¾ cup; Milk to taste; Eggs 1; Nutmeg to taste; Salt to taste; Black pepper to taste; Butter ½ cup; Sage to taste; Parmigiano Reggiano PDO cheese grated to taste

it de es fr br

Difficulty: Average
Prep time: 40 min
Cook time: 5 min
Serving: 4
Cost: Low
Note + resting time for the dough (30 minutes)

PRESENTATION

Recipe by
Sebastian Fitarau

Bringing a taste of Northern Italy to your table, homemade meat ravioli is a culinary delight from the beautiful Piedmont region. Really good stuff. These pockets of fresh egg pasta are filled with a balanced mix of tender minced meat and stale bread. It's a soft and moist texture that you just gotta try.

What really makes this meat ravioli recipe shine is the simple yet elegant finish of melted butter and fresh sage. Seriously good. It highlights the comforting flavors without overpowering them. And you know what? For those special occasions, people in Piedmont often pair it with a rich mushroom sauce or a savory ragù. It adds elegance to family gatherings and festive celebrations, no question.

The dish shares a close connection with local specialties like ravioli del plin and agnolotti, known for their delicate and flavorful fillings that capture the essence of the region. Pretty much.

This homemade meat ravioli is as versatile as it is delicious. Works great for casual family dinners and holds its own when friends come over. Offers something special. The ground beef filling gives you a savory flavor that pairs beautifully with almost any sauce. Classic butter and sage? For sure. Or venture into bolder options like beef ragù.

Every variation offers a unique taste experience. Some even add a hint of mushroom sauce for a more earthy dimension. Here's the thing: unlike the spicier pasta dishes from Southern Italy, Piedmont’s beef ravioli recipe focuses on balance. The soft, golden pasta combined with a mild filling is just right. Even if you're new to making ravioli, the process is straightforward—especially with a good pasta dough recipe.

Whether you're calling it ravioli di carne or trying its variations like ravioli del plin, this dish is a real crowd-pleaser. Leaves everyone satisfied and eager for more.

INGREDIENTS

For the Fresh Egg Pasta: Type 00 flour 3 ¼ cups (400 g); Eggs 4

For the Filling: Ground beef 5.3 oz (150 g); Ground pork 5.3 oz (150 g); Parmigiano Reggiano PDO cheese ½ cup (50 g) - grated; Stale bread ¾ cup (50 g); Milk to taste; Eggs 1; Nutmeg to taste; Salt to taste; Black pepper to taste

For the Sauce: Butter ½ cup (100 g); Sage to taste; Parmigiano Reggiano PDO cheese to taste - grated

Preparation

How to prepare Meat Ravioli

To prepare the meat ravioli, first place the flour in a mound and put the eggs in its center. Gradually incorporate the flour with a fork 1 and then knead 2 until you obtain a smooth and homogeneous dough 3. Wrap it with plastic wrap and let it rest in a cool, dry place for 30 minutes.

Meanwhile, focus on the filling: soak the stale bread in milk 4. In another bowl, combine the ground beef and pork. Add the Parmesan 5 and the egg 6.

Also add the well-squeezed bread 7, nutmeg 8, salt, and pepper 9.

Mix with your hands to obtain a homogeneous mixture 10, then transfer it to a piping bag 11. Take the dough and dust it with flour 12.

Roll out the dough with a pasta maker 13 or a rolling pin until it has a thickness of about 1/16-1/8 inch. Divide it in half 14, brush one with water, then place small heaps of filling at a distance of 1-1.5 inches from each other 15.

Place the other sheet on top, matching the edges, then use your hands to remove the air around the filling 16 and press the two sheets together well. Trim the edges with a pasta cutter, and cut to create square ravioli about 1.5 inches on each side 17. Cook the ravioli in boiling salted water 18 for 3-4 minutes or until they float to the surface.

In a pan, melt the butter 19 over medium heat, add the sage 20, and let it flavor until the butter becomes golden and the sage crispy. Drain the ravioli and transfer them to the pan 21. Sauté gently for 1 minute.

Plate the ravioli, add a tablespoon of melted butter 22, and finish with a sprinkle of grated Parmesan 23. Your meat ravioli are ready to be enjoyed 34!

Storage

Meat ravioli should be consumed as soon as they are ready, but if there are leftovers, you can store them in the refrigerator in a closed container for 1 day. Raw ravioli can be stored in the refrigerator covered with plastic wrap on a floured tray, making sure they do not stick together, for 1 day. If you wish to freeze them, transfer them to the freezer directly on the tray. Once frozen, you can collect them in a food bag and store them for up to 2 months.