Meat and Cheese Ravioli is a delicious dinner recipe, especially when you make the flavorful filling and homemade pasta dough from scratch!
sheets filled with a simple yet flavorful beef and cheese filling is SO GOOD! Making homemade ravioli isn’t just tasty, but it’s fun! I’ll explain, step by step, how to make your own homemade meat and cheese ravioli.
Ingredients
Pasta
- 1 1/2 cups Semolina Pasta Flour
- 1 1/2 cups all-purpose Flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
Filling
- 1 pound ground beef
- 16 ounces whole milk ricotta cheese
- 1/2 cup fresh basil (packed)
- 1 large egg
Instructions
To make the pasta dough:
- Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
To make the filling:
- Cook the Italian sausage in a heavy bottom pan over medium high heat until browned and crumbly, about 20 minutes. Allow to cool slightly.
- In a food processor, pulse the slightly cooled sausage with the ricotta cheese, basil and egg. You want the sausage to be small crumbles and the mixture to be fully mixed without completely losing the texture of the sausage.
To prepare:
- Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release
Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with warm marinara sauce and a generous amount of grated Parmesan cheese.
Notes
makes 6 dozen raviolis
