Toasted Meat Ravioli Recipe
Make Toasted Meat Ravioli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Filling
Pasta Dough
Toasting
Method
Ravioli Filling Preparation
- 1
Cook the Beef
In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- 2
Mix the Filling
In a bowl, combine the cooked ground beef, ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
Pasta Dough Preparation
- 3
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
Assembling and Toasting
- 5
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin.
- 6
Stuff the Ravioli
Place teaspoons of the filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then fold the dough over to encase the filling. Press to seal.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float. Remove with a slotted spoon and drain.
- 8
Toast the Ravioli
In a large skillet, heat the butter and olive oil over medium heat. Add the cooked ravioli and toast until golden brown, about 3-4 minutes per side.
- 9
Serve
Remove the toasted ravioli from the skillet, sprinkle with grated Parmesan cheese and chopped parsley. Serve warm.