Meat Ravioli Recipe

Make the dough

On a clean work surface mound the flour and make a large well in the center. Crack the eggs into the well, add salt and olive oil. With a fork gently beat the eggs and gradually incorporate flour from the inner edges until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough feels dry, add water 1 teaspoon at a time (up to the indicated amount) until it comes together.

Form the dough into a ball, wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes (this relaxes the gluten and makes rolling easier).

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Brown the meat (optional)

In the same skillet increase heat to medium-high. Add ground beef and pork, break up with a spoon and cook until no longer pink and just lightly browned, about 5–7 minutes. Drain excess fat if necessary and let the meat cool slightly. (If you prefer a fresher flavor, you can skip browning and use raw ground meats — still cook briefly in pan to eliminate raw juice and cool.)

Combine filling

In a mixing bowl combine the cooled cooked meat, sautéed onions and garlic, ricotta, grated parmesan, egg, chopped parsley, salt, pepper and nutmeg. Mix until uniformly combined. Taste and adjust seasoning if needed. The filling should be moist but not runny — if too wet, add 1–2 tablespoons breadcrumbs or extra parmesan to bind.

Chill filling

Cover the bowl and refrigerate for 15–20 minutes to firm up the filling, which makes it easier to portion and prevents it from leaking when forming ravioli.

Roll out dough

Divide rested dough into 4 pieces. Working with one piece at a time and keeping the others wrapped, flatten a piece and roll it out with a pasta machine or rolling pin to about 1/16–1/8 inch thickness (thin enough to see your hand through but not so thin it tears). Dust with flour as needed to prevent sticking.

Lay a sheet of pasta on a lightly floured surface. Place teaspoon-sized mounds of filling about 1"–1 1/2" apart in rows, leaving a 1" border at the edges.

Brush a little water or beaten egg lightly around the mounds and the edges to help seal. Carefully lay a second sheet of pasta over the first and press down around each mound to remove air pockets and seal the edges. Use a ravioli cutter, pastry wheel, or knife to cut between mounds into individual ravioli. Press edges firmly to ensure they are sealed; you can crimp with a fork for extra seal.

Place finished ravioli on a lightly floured tray or baking sheet in a single layer. If stacking is necessary, separate layers with parchment paper to prevent sticking.

Bring sauce and water to temperature

Warm the marinara sauce in a saucepan over low heat; stir in butter if using and keep at a gentle simmer. Bring a large pot of water to a rolling boil and add the tablespoon of salt.

Cook ravioli

Carefully add ravioli to the boiling water in batches so they have room to move. Fresh ravioli will sink then float when cooked, about 3–4 minutes. Once they float, cook for an additional 30–60 seconds to ensure filling is hot. Remove with a slotted spoon and transfer directly to the warm sauce.

Gently toss ravioli in the sauce to coat, being careful not to tear them. Plate and spoon extra sauce over the top.

Garnish with chopped basil or parsley and a generous sprinkle of grated parmesan. Serve immediately.