Small Pan Beef Ravioli Recipe
Delight in our Small Pan Beef Ravioli, crafted from tender pasta pockets filled with rich, savory beef and aromatic herbs. Each bite offers a burst of flavor, perfectly complemented by a velvety marinara sauce and a sprinkle of fresh Parmesan. An irresistible comfort dish that will transport your taste buds straight to Italy!
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Ingredients
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Pasta and Filling
Method
Preparation and Cooking
Make the Pasta Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a skillet over medium heat, cook the ground beef until browned. Add minced garlic, salt, and pepper. Mix in the ricotta and Parmesan cheese. Remove from heat and let cool.
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.
Assemble the Ravioli
Place a teaspoon of filling on one sheet of pasta, spacing them about 1 inch apart. Moisten the edges with water and fold over the dough to seal, pressing out any air pockets.
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.
Serve
Use a slotted spoon to remove the ravioli, and serve with your favorite sauce or a drizzle of olive oil.
