How to Make Homemade Meat Ravioli
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Make some delicious meat filled ravioli with this easy step-by-step recipe. Each ravioli piece comes out the perfect shape every time!
Easily make homemade ravioli with this recipe of seasoned ground beef and pork. Just place a pasta sheet on a mold, fill pockets with meat filling, cover with another pasta sheet, cut and viola! Homemade meat-filled ravioli!
My first ravioli recipe to add to the blog was the four cheese and when I was making it it just seemed like something was missing. You see, usually when I order ravioli at one of my favorite Italian restaurants I order half cheese and half meat. That’s when it hit me….I need to add a meat recipe too!
Lucky for you, making ravioli is such an easy recipe, so after making the cheese ravioli I immediately jumped into making the meat ravioli and this is what I’m sharing with you. So if you decide you want to make both, meat and cheese, types of ravioli you can! Please, you can thank me later! wink wink.
Meat Ravioli Recipe
This recipe can make up to 40 – 45 individual ravioli pieces. The good thing about this recipe is that it can be doubled if you want to make cheese ravioli too. With that said, be sure to check out my four cheese ravioli recipe here.
Ingredients
Pasta Ingredients
- 2 cups Pasta Flour (I have seen some recipes use unbleached all-purpose flour but I prefer the Italian flours when making pasta)
- 2 large eggs or 3 medium eggs
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 Tablespoon water (only if needed)
- extra flour for dusting (I just use regular flour for this)
Meat Filling Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Directions
Pasta Directions (prepare dough)
In a stand mixer add the pasta flour to the mixing bowl, salt, eggs and oil. If the dough is still too dry you may gradually add 1 Tablespoon of water but only if the dough is dry. Blend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove dough from bowl and knead on floured tabletop a few times until dough is smooth and then place the dough in a plastic bag while preparing the meat filling.
Meat Ravioli Filling Directions
In a large pot cook ground beef, ground pork and spices over medium heat until completely browned. Remove from heat and drain fat from meat and allow to cool.
Place cooked meat in a food processor and pulse until meat is a fine texture. The goal is to have a smooth topped ravioli and not chunky and bumpy. Is this step necessary? Some may not think so but in my book it really is. The photo on the left has not been put through the food processor whereas the photo on the right has.
Making Pasta Sheets
To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one very similar to mine here.
Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don’t dry out. Then cut that one fourth in half and place the other half in the bag.
Place the pasta maker dial to 1 and run the dough through the maker. Fold dough over, lightly dust with flour if the dough is sticky and run through the 1 setting again. Fold the dough over, dust if needed, turn the dial to 3 and run the dough through the maker. Again fold the dough over, dust if needed, change the dial setting to 5 and run through the press. This should be the final pass and you’ll want to assist the dough out of the feeder keeping it in a full sheet.
Note: Too many passes through the press will result in too much gluten and unmanageable dough. If this happens you may have to use a rolling pin to finish making your ravioli sheet.
Place the finished sheet of pasta on a floured surface and continue running the rest of the dough through the pasta maker. Now that your pasta sheets are made and laid out on your work surface it is time to assemble ravioli.
Tip: Sometimes the final pasta sheet does not always completely cover the mold width-wise. If this happens just place the pasta sheet on a floured surface, sprinkle top of sheet with flour and run a rolling pin over it a few times and then place the sheet on the pasta mold.
Assemble Meat Ravioli
When working with loose meats I like using a ravioli pasta mold. This mold also works well with the four cheese ravioli as well. I have had my mold for a long time but I found one on Amazon that is a newer version than mine. If you are interested in making uniform shaped meat ravioli then you may want to get a ravioli mold like this.
Lightly flour the indentions of the mold. Place a layer of rolled out dough sheet on top of the ravioli mold. Gently press down over the indention and place a scoop of meat into the hole being sure not to overfill the holes.
Next you’ll lay a sheet of dough over the meat making sure the mold is completely covered.
Then take a rolling pin and run it over the edges of the mold or follow the manufactures instructions for sealing the ravioli.
Flip the mold over onto a floured surface and separate the ravioli pieces. Not all pieces are always easily separated and I usually use a pasta wheel to separate making a clean cut.
Dry Ravioli
Prepare a baking sheet sprinkled with flour. Place cut ravioli onto baking sheet to dry for about 30 minutes and then flip pasta over to continue drying.
Cooking Homemade Meat Ravioli
Prepare a large pot of water with about 1-2 Tablespoon salt and bring to a boil. I usually serve about 6 pieces of ravioli per person. Place desired amount of ravioli in boiling water and cook for about 5-7 minutes. Gently remove from water using a slotted spoon and place in a colander to drain excess water.
Serving Homemade Meat Ravioli
Place a heaping scoop of pasta sauce on a plate. Place cooked ravioli on the plate on top of the sauce and then cover ravioli with sauce and serve while hot. I like serving this meat ravioli with my marinara sauce recipe.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE MEAT RAVIOLI AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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How To Make Homemade Meat Ravioli
Make some delicious meat filled ravioli with this easy step-by-step recipe. Each ravioli piece comes out the perfect shape every time!
Ingredients
Pasta Ingredients
- 2 cups Pasta Flour (I have seen some recipes use unbleached all-purpose flour but I prefer the Italian flours when making pasta)
- 2 large eggs or 3 medium eggs
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 Tablespoon water (only if needed)
- extra flour for dusting (I just use regular flour for this)
Meat Filling Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Instructions
Pasta Directions (prepare dough)
-
In a stand mixer add the pasta flour to the mixing bowl, salt, eggs and oil. If the dough is still too dry you may gradually add 1 Tablespoon of water but only if the dough is dry. Blend on low speed with the hook attachment then increasing speed to medium. Mix until batter forms a ball (about 4- 5 minutes). Remove dough from bowl and knead on floured tabletop a few times until dough is smooth and then place the dough in a plastic bag while preparing the meat filling.
Meat Ravioli Filling Directions
-
In a large pot cook ground beef, ground pork and spices over medium heat until completely browned. Remove from heat and drain fat from meat and allow to cool.
Place cooked meat in a food processor and pulse until meat is a fine texture. The goal is to have a smooth topped ravioli and not chunky and bumpy. Is this step necessary? Some may not think so but in my book it really is. The photo on the left has not been put through the food processor whereas the photo on the right has.
Making Ravioli
-
Making Pasta Sheets:
To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one very similar to mine here.
Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don’t dry out. Then cut that one fourth in half and place the other half in the bag.
Place the pasta maker dial to 1 and run the dough through the maker. Fold dough over, lightly dust with flour if the dough is sticky and run through the 1 setting again. Fold the dough over, dust if needed, turn the dial to 3 and run the dough through the maker. Again fold the dough over, dust if needed, change the dial setting to 5 and run through the press. This should be the final pass and you’ll want to assist the dough out of the feeder keeping it in a full sheet.
Note: Too many passes through the press will result in too much gluten and unmanageable dough. If this happens you may have to use a rolling pin to finish making your ravioli sheet.
Place the finished sheet of pasta on a floured surface and continue running the rest of the dough through the pasta maker. Now that your pasta sheets are made and laid out on your work surface it is time to assemble ravioli.
Tip: Sometimes the final pasta sheet does not always completely cover the mold width-wise. If this happens just place the pasta sheet on a floured surface, sprinkle top of sheet with flour and run a rolling pin over it a few times and then place the sheet on the pasta mold.
-
Assemble Meat Ravioli:
When working with loose meats I like using a ravioli pasta mold. This mold also works well with the four cheese ravioli as well. I have had my mold for a long time but I found one on Amazon that is a newer version than mine. If you are interested in making uniform shaped meat ravioli then you may want to get a ravioli mold like this.
Lightly flour the indentions of the mold. Place a layer of rolled out dough sheet on top of the ravioli mold. Gently press down over the indention and place a scoop of meat into the hole being sure not to overfill the holes.
Next you’ll lay a sheet of dough over the meat making sure the mold is completely covered.
Then take a rolling pin and run it over the edges of the mold or follow the manufactures instructions for sealing the ravioli.
Flip the mold over onto a floured surface and separate the ravioli pieces. Not all pieces are always easily separated and I usually use a pasta wheel to separate making a clean cut.
-
Dry Ravioli:
Prepare a baking sheet sprinkled with flour. Place cut ravioli onto baking sheet to dry for about 30 minutes and then flip pasta over to continue drying.
-
Cooking Homemade Meat Ravioli:
Prepare a large pot of water with about 1-2 Tablespoon salt and bring to a boil. I usually serve about 6 pieces of ravioli per person. Place desired amount of ravioli in boiling water and cook for about 5-7 minutes. Gently remove from water using a slotted spoon and place in a colander to drain excess water.
-
Serving Homemade Meat Ravioli:
Place a heaping scoop of pasta sauce on a plate. Place cooked ravioli on the plate on top of the sauce and then cover ravioli with sauce and serve while hot. I like serving this meat ravioli with my marinara sauce recipe.
