Kid Ravioli & Meatball Recipe
Make Kid Ravioli & Meatball Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli & Meatballs
Tomato Sauce
Finishing & Serving
Method
Ravioli & Meatballs
- 1
Make the meatball mixture
In a medium bowl combine the ground beef, breadcrumbs, grated Parmesan, egg yolk, minced parsley, garlic powder, 1 tsp salt and 1/4 tsp black pepper. Mix gently with your hands or a spoon until just combined — don't overwork or meatballs will be dense.
- 2
Form small meatballs
Portion the mixture into 12 small meatballs (about 1 tablespoon each). Roll them gently between your palms to form compact, evenly sized balls. Place on a plate and chill in the refrigerator for 10 minutes to help them hold shape.
- 3
Brown the meatballs
Heat a nonstick skillet over medium heat and add 1 teaspoon neutral oil (or a little of the olive oil from the sauce step). Add the chilled meatballs in a single layer (work in batches if necessary). Cook 2–3 minutes per side until lightly browned all over but not fully cooked through. Remove to a plate and set aside.
Tomato Sauce
- 4
Sauté aromatics
Using the same skillet, add 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- 5
Build the sauce
Stir in the tomato paste, then add the crushed tomatoes, dried oregano, dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer.
- 6
Simmer with meatballs
Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until meatballs are cooked through (internal temp 70–75°C / 160–165°F) and sauce has slightly thickened.
Ravioli Cooking & Finishing
- 7
Cook ravioli
About 6 minutes before the meatballs are done, bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package instructions (typically 3–4 minutes for fresh ravioli) until they float and are tender. Reserve 1/3 cup (80 ml) of the pasta cooking water, then drain the ravioli gently.
- 8
Combine ravioli with sauce
Add the drained ravioli to the skillet with the sauce and meatballs. Add the reserved pasta water a splash at a time if needed to loosen the sauce. Add 1 teaspoon butter and 2 tablespoons grated Parmesan; gently toss or spoon the sauce over the ravioli so they are coated without breaking.
- 9
Serve
Transfer to a shallow bowl or plate. Sprinkle an extra tablespoon of Parmesan and torn basil leaves on top if using. Let cool slightly before serving to a child (check temperature).