Homemade Beef and Ricotta-filled Ravioli. A simple and tasty first course perfect for both lunch and dinner, tossed together with an effortless homemade sauce using crushed tomatoes and grated Parmigiano Reggiano cheese right on top.
Making pasta on a Sunday brings a familiar and nostalgic feeling. I remember helping my mother by flattening the pasta dough and shaping it into the crescent moons we all love. Whether the kitchen was filled with lively conversation or just the quiet hum of the fridge, it was always a moment I tried to cherish wholeheartedly—and I strive to pass that joy onto my children as well. I believe that sharing these memories and experiences is essential, which is why I’m thrilled to share this recipe with all of you!
How to make Homemade beef and ricotta-filled Ravioli
The ravioli dough is identical to the one I use in my ravioli with mushrooms recipe; the only difference lies in the shape. This time, I shaped the dough into discs and folded them into half-moons. The sauce was made entirely from scratch using crushed tomatoes.
First, I made a short sauté, preferably with shallots, but depending on your taste, you can add a clove of garlic or sauté only garlic (although onion is more recommended with crushed tomatoes).
Onion is a perfect tomato base, but trust me, the shallot is way better. In both cases, cut it finely (it will not go well if they’re in large slices) and let them brown slowly; you can leave them in while you cook the tomato. Don’t overdo the quantity; a small bit is enough.
Then, put a saucepan over low heat with some oil and onion slices and wait for the oil to slowly absorb the flavors of the onion until it begins to brown. At that point, add the crushed tomatoes and raise the temperature. This procedure serves to eliminate—or at least weaken—the natural acidity of the tomato.
Stir occasionally so that the sauce doesn’t burn on the bottom, and once the initial acidity disappears, you can lower the heat again (and cover the pan almost completely with the lid, if you want).
Then I placed the ground beef and garlic into a skillet over medium heat and sprinkled it with salt and black pepper. I cooked the beef until browned, for about 10 minutes, breaking it up into small crumb-like pieces as it cooked. I mixed the ricotta cheese, Parmigiano cheese, parsley, a pinch of nutmeg powder, and ground beef mixture in a bowl until it was thoroughly combined.
I placed a small teaspoonful of filling into the center of each disk. I dipped my index finger into a cup of water and spread a light layer of water along the entire edge of the disc. And folded it into a half-moon, closing it slightly. I then picked up the ravioli gently by hand and closed the edges well. Finally, I sealed the ravioli completely by pressing down on the edges with a fork. Cooked it in boiled and salted water for about 6 minutes.
Drained them well and seasoned with the sauce and a handful of Parmigiano cheese.
Homemade Beef and Ricotta-Filled Ravioli
Description
A simple and tasty first course perfect for both lunch and dinner …
Ingredients
Homemade Ravioli
Tomato Sauce
Instructions
Homemade ravioli
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Follow the recipe by clicking here.
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Form disks of 2.5 inches
Ricotta, Beef Filling
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Place the ground beef, garlic into a skillet over medium heat.
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Sprinkle it with salt and black pepper.
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Cook the beef until browned, for about 10 minutes, breaking it up into crumbles as it cooks.
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Mix the ricotta cheese, Parmigiano cheese, parsley, a pinch of powdered nutmeg, and ground beef mixture in a bowl until thoroughly combined.
Assembling
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Place a small teaspoon filling into the center of each disk.
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Wet your index finger into a cup of water and spread a light layer of water along the entire edge of the disc.
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Fold it into a half-moon, closing slightly.
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Take the ravioli delicately with your hand and close the edges well.
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Finally completely seal it by pressing on the edges with a fork.
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Cook in plenty of boiled and salted water for about 6 minutes.
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Drain them well, and toss it with the sauce and a handful of Parmigiano cheese.
Note
ENJOY