Ravioli Recipe

Beef filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and break up with a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed and let cool slightly. Stir in 1/4 cup grated parmesan and 1/2 cup ricotta plus the egg (reserve egg only if using fresh pasta; if making filled ravioli and boiling later, you may omit adding the egg to the filling and use egg in pasta dough instead). Set aside to cool.

Spinach filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 5 oz packed fresh spinach and sauté until wilted, 2–3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat; cool slightly, then chop if large. Combine with 1 cup ricotta, 1/4 cup grated parmesan, 1/8 tsp nutmeg, and the egg. Mix until smooth, then set aside.

Cheese filling

In a bowl combine 1 cup ricotta, 1/4 cup grated parmesan, 1/8 tsp nutmeg, 1/2 tsp salt, 1/4 tsp black pepper, and the egg. Stir until smooth and refrigerate until ready to assemble.

On a clean work surface, make a mound with 2 cups all-purpose flour and 1/4 cup semolina (optional). Create a well in the center and crack 3 whole eggs into the well. Add 1 teaspoon olive oil and 1/4 teaspoon salt. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic (dough should be slightly tacky but not sticky). If dough is too dry, add water 1 tsp at a time; if too sticky, dust with a bit more flour. Wrap dough in plastic and rest at room temperature for 30 minutes.

After resting, divide dough into 2 portions. Roll each portion thinly with a pasta machine or rolling pin to about 1–2 mm thickness. Keep sheets lightly floured to prevent sticking.

Lay one sheet of pasta on a lightly floured surface. Place teaspoon-sized mounds of chosen filling about 1 inch apart in rows (leave 1/2–1 inch border around edges). Lightly brush water or beaten egg around the filling mounds to help seal. Lay a second sheet of pasta over the top, pressing around each mound to remove air and seal edges. Use a pasta wheel, knife, or ravioli cutter to cut individual ravioli. Press edges with a fork to ensure a good seal. Place finished ravioli on a lightly floured tray or parchment lined sheet.

If not cooking immediately, freeze ravioli on the tray until solid, then transfer to a bag for longer storage.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 finely chopped onion and 1 clove minced garlic; sauté until translucent, about 3–4 minutes. Add 2 cups prepared tomato sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 8–10 minutes to develop flavor. Stir in 2 tablespoons chopped fresh basil if using. Keep sauce warm.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Gently add fresh ravioli (do not overcrowd—cook in batches if needed). Fresh ravioli will float and cook in 3–4 minutes; frozen ravioli will take 4–6 minutes or as package recommends. Remove with a slotted spoon and transfer directly to the warm sauce.

Gently toss ravioli in the sauce to coat. Transfer to an ovenproof dish if you want baked topping.

Preheat broiler to high if using baked topping. Place sauced ravioli in a single layer in an ovenproof dish. Sprinkle 1 cup grated mozzarella evenly over the top and 1/4 cup grated parmesan. Broil 2–3 minutes until cheese is bubbly and lightly browned — watch carefully to avoid burning. Alternatively, serve immediately without baking.

Garnish with fresh basil leaves and additional grated parmesan. Serve hot.