Beef Ravioli (family Feast) Recipe
Make Beef Ravioli (family Feast) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli Filling
Pasta Dough (or store-bought wontons/ravioli wrappers)
Tomato Sauce
Assembly & Finish
Method
Ravioli Filling
- 1
Cook beef and aromatics
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon; cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and Italian seasoning. Drain excess fat if necessary and transfer beef mixture to a bowl to cool slightly.
- 2
Combine filling
Once beef is warm rather than hot, stir in ricotta, grated Parmesan, beaten egg, chopped parsley and adjust seasoning with remaining salt and pepper to taste. Mix until homogeneous. Taste and adjust salt/pepper. Chill filling in refrigerator 20–30 minutes to firm up for easier filling.
Pasta Dough (or use store-bought wrappers)
- 3
Make the dough
On a clean work surface, mound the flour and make a well in the center. Crack the 4 eggs into the well, add 4 tbsp water, 2 tsp olive oil and 1 tsp salt. Using a fork, gently whisk eggs while gradually incorporating flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, dust with a little flour; if too dry, add water 1 tsp at a time. Wrap dough in plastic and let rest at room temperature for 30 minutes.
- 4
Roll and shape
Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick. If using a machine, start on the widest setting and gradually roll to thinner settings. Cut sheets into roughly equal rectangular pieces for forming ravioli (about 3" x 4" per ravioli) or to match your ravioli mold size. Place sheets on lightly floured trays while you assemble.
- 5
Alternative: use store-bought wrappers
If using wonton wrappers or pre-made ravioli sheets, skip dough-making steps. Keep wrappers covered with a damp towel.
Assembling Ravioli
- 6
Prepare egg wash
Beat 1 egg with 2 tbsp water to make an egg wash. Lightly dust one pasta sheet with flour. Place small mounds of chilled beef filling (about 1 tablespoon each) spaced roughly 1–1.5 inches apart. Brush a ring of egg wash around each mound to help seal.
- 7
Seal ravioli
Lay a second pasta sheet over the filled sheet. Press gently around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel, or a sharp knife to cut individual ravioli. Press edges with fork tines to ensure a tight seal. Transfer finished ravioli to a floured tray and cover lightly with a clean kitchen towel while you finish the rest.
- 8
Optional freezing
To freeze, arrange ravioli in a single layer on a baking sheet and freeze until firm (about 1 hour), then transfer to a zip-top bag. Cook from frozen, adding 1–2 minutes to cooking time.
Tomato Sauce
- 9
Build the sauce
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add sliced garlic and sauté 1–2 minutes until fragrant and slightly golden (do not burn). Stir in tomato paste and cook 30 seconds. Pour in crushed tomatoes, add oregano, basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if desired. Stir to combine.
- 10
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 20–25 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm on the lowest heat setting until ravioli are ready.
Cooking & Finishing
- 11
Boil ravioli
Bring a large pot of water to a rolling boil and add 2 tbsp coarse salt. Gently add fresh ravioli (do not crowd; cook in batches if needed). Stir immediately to prevent sticking. Fresh ravioli will float and be tender; cook 3–4 minutes after they rise to the surface. If frozen, add frozen ravioli to boiling water and cook 4–6 minutes or until heated through.
- 12
Finish with butter
Using a slotted spoon, transfer cooked ravioli directly to the warm tomato sauce or to a skillet with 2 tbsp butter melted over medium-low heat. Gently toss ravioli in the sauce or butter to coat, 1–2 minutes, allowing sauce to cling. This step adds gloss and richness.
- 13
Serve
Divide ravioli among serving plates or a large family-style platter. Spoon extra warm tomato sauce over top. Garnish with freshly grated Parmesan and chiffonade basil if using. Serve immediately.