Toasted Ravioli (40 Beef) Recipe

Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.

Cook the Beef

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and let it cool slightly.

Mix the Filling

In a bowl, combine the cooked beef, ricotta cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well until combined.

Roll Out the Dough

Divide the dough into 4 pieces. Roll out each piece into thin sheets (about 1/8 inch thick).

Form the Ravioli

Place small spoonfuls of the filling onto one sheet of dough, leaving space in between. Cover with another sheet of dough and seal the edges by pressing down. Use a ravioli cutter or knife to cut out the individual ravioli.

Prepare for Breading

Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.

Bread the Ravioli

Dip each ravioli first in flour, then in the beaten eggs, and finally coat with breadcrumbs.

Fry the Ravioli

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the breaded ravioli in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.