Spaghetti Meat Ravioli Recipe

Cook meat and aromatics

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef and ground pork, break up with a spatula, and cook until no longer pink (6–8 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Drain excess fat if necessary. Transfer the cooked meat mixture to a bowl and let cool for 10 minutes.

Combine filling

To the cooled meat add ricotta, 1/2 cup grated parmesan, beaten egg, chopped parsley, and 1 tsp dried oregano. Stir until evenly combined. Taste and adjust seasoning with additional salt and pepper if needed. The filling should be thick and slightly sticky; if too wet, add 1–2 tbsp breadcrumbs (not listed) or more parmesan.

Make pasta dough

On a clean work surface, whisk together the flours and 1/2 tsp salt. Make a well in the center and add 3 large eggs and 1 tbsp olive oil. Using a fork, gradually incorporate flour into the eggs until a rough dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust with small amounts of flour. Wrap in plastic and let rest 30 minutes at room temperature.

Roll and shape ravioli

Divide rested dough into 4 pieces. Roll each piece into a thin sheet about 1/16" (use a pasta machine if available), dusting with flour to prevent sticking. Place 1–1.5 tsp of filling every 1.5 inches along a sheet, leaving space between mounds. Lightly brush around the filling mounds with water or beaten egg. Lay another sheet over the top, pressing around each mound to seal out air. Use a ravioli cutter, sharp knife, or pastry wheel to cut individual ravioli. Press edges firmly (use a fork to crimp, if desired). Place finished ravioli on a lightly floured tray and cover with a kitchen towel while you finish.

Bring a large pot of salted water to a gentle boil for cooking ravioli and spaghetti later.

Cook ravioli

When the water is at a gentle boil, add 2–3 ravioli at once to test. Fresh ravioli cook quickly: they will float to the surface and be tender in 3–4 minutes. Cook remaining ravioli in batches, removing with a slotted spoon to a tray.

Cook spaghetti

Add spaghetti to the same boiling water (or a separate pot if needed) and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining.

Prepare garlic oil and warm sauce

While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add thinly sliced garlic and red pepper flakes; cook 1–2 minutes until garlic is fragrant and just beginning to color (do not burn). Add the marinara sauce and stir. Let sauce simmer gently for 3–5 minutes to blend flavors. Season with 1 tsp salt and 1/4 tsp black pepper, then stir in torn basil leaves.

Combine spaghetti with sauce

Add drained spaghetti to the skillet with sauce. Toss to coat, adding reserved pasta water 1/4 cup at a time if the sauce seems too thick, until you reach a glossy, clingy consistency that will lightly coat the pasta (use 1/4–1/2 cup reserved water as needed). Stir in 2 tbsp butter and 1 tsp extra virgin olive oil to finish and enrich the sauce.

Divide sauced spaghetti among 4 warm plates (or 3 generous servings). Arrange 3–4 cooked meat ravioli on top of each portion of spaghetti.

Spoon a bit of extra warm marinara over the ravioli, sprinkle with remaining grated parmesan and a few torn basil leaves. Serve immediately.