Beef Ravioli Recipe

On a clean work surface mound the flour and make a large well in the center. Sprinkle the salt into the flour.

Crack the 4 eggs into the well and add 1 tablespoon olive oil. Using a fork, gently beat the eggs while gradually incorporating the flour from the inner walls of the well until a shaggy dough forms.

If the dough seems dry, add up to 2 tablespoons water, 1 tablespoon at a time. If too sticky, incorporate a little more flour. When combined, knead the dough for 8–10 minutes until smooth and elastic.

Form the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for at least 30 minutes (or refrigerate up to 2 hours). Resting relaxes the gluten and makes rolling easier.

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

Increase heat to medium-high and add the ground beef and ground pork (if using). Break up the meat with a spoon and brown fully until no pink remains, about 6–8 minutes.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen the flavor. Remove the pan from heat and let the mixture cool for 5–10 minutes.

Transfer the cooled meat mixture to a bowl. Add the ricotta, grated Parmesan, chopped parsley, 1 egg, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Mix thoroughly until evenly combined. Taste and adjust seasoning. Refrigerate filling while you roll the pasta so it firms slightly.

In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Add the sliced garlic and cook gently until golden but not burned, about 1–2 minutes.

Stir in the crushed tomatoes and 1 tablespoon tomato paste. Bring to a gentle simmer, then reduce heat to low.

Add 1/2 teaspoon sugar if desired, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer uncovered for 15–20 minutes to meld flavors, stirring occasionally.

Just before serving, stir in the torn basil leaves and remove from heat.

Divide the rested dough into 4 pieces. Keep pieces you are not working with covered to prevent drying. Lightly dust your surface and rolling pin (or pasta machine) with flour.

Roll one piece of dough into a thin sheet (about 1.5–2 mm) using a pasta machine or rolling pin. The sheet should be large enough to cut 1.5–2 inch squares or circles.

Place teaspoons of the beef filling about 1 inch apart on the dough sheet. Beat the extra egg with 1 teaspoon water to make an egg wash and brush a thin line of wash around each mound.

Lay a second sheet of dough over the first. Gently press around each mound to remove air and seal. Use a ravioli cutter, cookie cutter, or knife to cut individual ravioli. Press edges firmly to ensure a tight seal; use a fork to crimp edges if desired.

Place finished ravioli on a lightly floured baking sheet in a single layer. If not cooking immediately, cover with a lightly damp towel and refrigerate up to 2 hours or freeze on the sheet then transfer to a bag.

Bring a large pot of salted water to a rolling boil. Add ravioli in batches (do not overcrowd) and cook until they float and the pasta is tender, about 3–4 minutes for fresh ravioli (frozen may take 4–6 minutes). Use a slotted spoon to transfer to a warm serving dish.

While ravioli cook, melt 2 tablespoons unsalted butter in a small skillet over low heat until foamy and fragrant. Add a few torn basil leaves to the butter for 30 seconds and remove from heat.

Place cooked ravioli in the serving dish, spoon the warm tomato-basil sauce over them, then drizzle with the basil-infused butter.

Finish with freshly grated Parmesan and torn basil leaves. Serve immediately.