Beef Ravioli Recipe

Make dough

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the 3 whole eggs and the extra yolk into the well. Add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner wall of the well until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes until smooth and elastic; add the tablespoon of water only if the dough feels too dry. Alternatively, use a stand mixer with a dough hook 5–7 minutes. Dough should be satin-smooth and slightly tacky but not sticky.

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30–45 minutes. Resting relaxes the gluten and makes rolling easier.

After resting, cut the dough into 2 pieces. Keep one covered while rolling the other. Lightly dust with flour and roll thin with a pasta machine to about setting 6–7 (or roll with a pin to roughly 1/16 inch) for ravioli.

Cook beef

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef and break it up with a spoon; cook 6–8 minutes until browned and no longer pink.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Remove skillet from heat and let meat mixture cool slightly (5–10 minutes) so it doesn't scramble the filling egg.

Combine filling

In a mixing bowl combine the cooled beef, ricotta (3/4 cup), 1/2 cup grated Parmesan, finely chopped parsley and basil, 1 beaten egg, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon red pepper flakes. Mix until homogenous. Taste and adjust seasoning. If filling is too loose, chill 15 minutes to firm up or add up to 2 tablespoons extra grated Parmesan or 1–2 tablespoons breadcrumbs.

Make sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (optional), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly reduced.

Stir in torn fresh basil leaves in the last 2 minutes. If desired, whisk in 1 tablespoon butter off heat to round out the sauce. Keep warm until ravioli are cooked.

Prepare work surface

Dust your work surface with 1/4 cup flour. Roll one sheet of pasta to desired thinness (about 1/16 inch). Brush the sheet lightly with water or beaten egg along rows where you will place filling to help seal.

Using a teaspoon or a small cookie scoop, place 1 teaspoon (about 12–15 g) of filling per ravioli onto the sheet, spacing roughly 1.5–2 inches apart. Gently lay a second sheet of pasta over the first, pressing down between mounds to expel air and seal. Use a ravioli stamp or a knife/wheel to cut individual ravioli, pressing the edges to ensure a tight seal. Alternatively, fold the sheet over and cut squares; press edges with a fork to crimp.

Place finished ravioli on a floured baking sheet in a single layer; dust tops lightly with flour to prevent sticking. If not cooking immediately, cover loosely with a kitchen towel and refrigerate up to 2 hours or freeze on the sheet then transfer to a bag for longer storage.

Cook ravioli

Bring 6 cups water to a rolling boil with 1 tablespoon coarse salt. Gently add ravioli (work in batches if necessary). Fresh ravioli will cook quickly: 2.5–4 minutes depending on thickness — they are done when they float and the pasta is tender. Use a slotted spoon to transfer to warmed serving bowls.

Spoon warm marinara over the ravioli, sprinkle with 1/4 cup grated Parmesan and chopped parsley or basil. Serve immediately.