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    Home » Recipes » Pasta ,Pizza, Gnocchi

    Homemade Italian Ravioli with Meat & Cheese Filling Tutorial

    Published: Mar 21, 2018 · Modified: Aug 8, 2022 by Marisa Franca · 170 Comments

    Jump to Recipe
    Homemade Italian Ravioli with meat and cheese filling is easy to make at home and we take you step by step from making the pasta all the way to the filling. They freeze nicely so you always have homemade ravioli on hand. #ravioli, #homemaderavioli, #meatandcheesefilling, #fillingfor_ravioli, #homemadepastadough, #raviolidough, #Howtomakeravioli, #freezingravioli, #meatravioli, #allourway

    Making homemade Italian ravioli with meat and cheese filling may seem like a troublesome task because of the multiple steps, but the steps aren't difficult and the process can be lots of fun. When we make the little meat and cheese filled pillows, we plan on making a double and even a triple batch. This is Italian cuisine at its finest. 

    Homemade Italian ravioli with meat and cheese filling sprinkled with green parsley in a brown rustic bowl with wood handled fork and knife on a green and white plaid napkin on top of rustic wood table.
    Jump to:
    • Make extra for freezing
    • How to make Italian Ravioli
    • Putting Ravioli Together
    • Preparing Italian Ravioli
    • Homemade Italian Ravioli With Meat Cheese Filling
    • 📖 Recipe
    • 💬 Comments

    Make extra for freezing

    They freeze beautifully and it's wonderful having these delicious bites of pasta on hand when we're too busy to make something special for dinner, or even if the unexpected company is coming.

     All it takes is grabbing some out of the freezer, tossing them in boiling salted water for a bit,

    and then covering them with a delicious sauce.

    All you need for an all around delicious meal is  a tossed salad with Italian dressing and some homemade crusty Ciabatta bread. This is all it takes to complete the perfect Italian ravioli meal.

    Ravioli with Meat and Cheese Filling Tutorial at allourway.com
    Ravioli with Meat and Cheese Filling Italian Ravioli

    How to make Italian Ravioli

    Italian ravioli is a two recipe process

    1. the filling
    2. and the pasta

    With steps combining the two to make the finished pasta pillows.

    Our first step is to gather the ingredients and prepare to make the filling.

    Collage showing Ravioli Meat and Cheese Filling being chopped in a food processor so you make a fine texture .
    The Ravioli Meat & Cheese Filling is Cooked and then Put in Food Processor to Make a Fine Texture.

    We cook the meat, and once it's cooled, we put the filling in the food processor. Pulse the processor several times until the texture of the filling is fine.

    The filling goes back into the bowl and then off to the fridge to firm up. The filling is so much easier to work with when it's cold.

    The second step is to make the pasta for the Italian ravioli in our food processor.

    We use our processor a lot! It makes doing a lot of little jobs much faster.

    The dough comes together in a matter of minutes. Once we zipped, zipped the dough in the processor we let it rest covered on the counter.

    Ravioli Equipment - a stand mixer with the pasta roller attachment and the 3 piece ravioli maker consisting of a bottom with depressions and a metal stamp with a small rolling pin. at allourway.com
    Our Ravioli Equipment -- Our Stand Mixer with the Pasta Roller Attachment and the Ravioli Maker

    By the time the pasta finishes resting on the counter, the filling cooled. The pasta now goes ready through the roller.

    Both the pasta roller attachment and the ravioli maker are gifts from our kids --  do you think they were hinting? 🙂

    The dough passes through the roller of the stand mixer pasta attachment quite a few times before it is ready to press in the ravioli maker at allourway.com
    The Dough Passes Through the Roller Quite a Few Times Before Its Ready to Press in The Ravioli Maker

     In the third step we pass the dough through the widest setting 4 times,  folding the dough each time into thirds.

    The dough becomes very pliable and durable as we continue to pass the dough through the thinner settings.

    We continue until we reach the number 6 setting.

    Collage showing how the Ravioli dough is filled with the meat and cheese then covered with a sheet of pasta at allourway.com
    Ravioli is Filled With The Meat and Cheese Filling Then Covered With a Sheet of Pasta

    Putting Ravioli Together

    We use about one teaspoon of filling for each little pocket. The ravioli form is so easy to use, it makes ravioli production extremely easy.

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    You do have to be careful not to overfill,  you want the edges to seal. If there is too much filling, the ravioli may pop open when you put them in simmering water.

    We lightly mist the bottom pasta layer with water before we add the top layer of pasta. This insures that the pasta will seal.

    Collage showing how the Ravioli rolling pin runs over the dough from center out to seal the edges at allourway.com
    Run the Rolling Pin Over the Dough Starting From the Center Out to Seal the Edges

    When we're ready to seal the dough we start to press the rolling pin from the center to one end and then start from the center and go to the other end. The dough stretches, this way the dough stretches evenly.

    We go over the top several times to make sure that the edges are sealed.

    The extra pieces of dough that we cut off the edges we reuse by running them through the pasta roller. The dough is very forgiving and easy to work with.

    Collage showing how the Italian Ravioli are placed on a parchment lined baking sheet ready to freeze at allourway.com
    Italian Ravioli on Parchment Lined Baking Sheet Ready to Freeze

    The fourth step is to transfer the plump meat and cheese filled pasta to a parchment lined baking sheet.

    As soon as we fill one baking sheet,  we put it in the freezer and start on another sheet. Once the ravioli freeze, we seal them in freezer bags and put the bags in freezer containers.

    Preparing Italian Ravioli

    Homemade Italian Ravioli with meat and cheese filling sprinkled with green parsley leaves in a brown rustic bowl with wood handles knife and fork on the side and all on top of a green and white plaid towel on top of rustic wood table.

    Finally, we're at the best part -- cooking them.

    We fill a pan with water,  let the water come to a boil,  salt the water, then gently slide the Italian ravioli into the water. Keep the water at a gentle simmer,  the ravioli will be less apt to break open.

    We let the ravioli cook for about 3 - 4 minutes. If the ravioli are frozen, cook a minute more. We use our spider to fish them out of the water and then we add whatever sauce sounds good.

    Homemade Italian Ravioli filled with meat and cheese closeup of cut ravioli sprinkled with green parsley.

    These little pockets of flavor are so tasty and versatile. You can dress them up with any sauce, even an Alfredo if you like.

    We've even deep fried ravioli and had them as an appetizer. Believe me, they are so good I bet you can't stop at one!

    You may enjoy these additional ravioli fillings

    Triple Mushroom Ravioli

    Rustic Italian Spinach Ricotta

    Lamb Ravioli With Brown Butter Sauce 

    We are planning on making a whole collection of ravioli recipes - keep an eye out!

    Tutti a tavola è pronto!

    Un caro saluto e alla prossima

    YOU MAY NEED . . . The following are affiliate links. As An Amazon Associate I earn from qualifying purchases.

    What’s new? check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy. 

    A brown pottery bowl filled with homemade ravioli set on a rustic brown wooden table with a green and white plaid napkin on the side. A sprinkle of green parsley is on the ravioli squares.

    Homemade Italian Ravioli With Meat Cheese Filling

    Homemade pasta filled with a spicy meat and cheese filling is just what you find at local village restaurants in Italy. You can bring that experience home by making the pasta pockets yourself. They're easy to make and delicious to eat. You'll never buy ready made again.

    Next time try our triple mushroom ravioli filling. Truly delicious!

    If you like this recipe, please consider giving it a 5-star rating.

    📖 Recipe

    Homemade Italian ravioli with meat and cheese filling sprinkled with green parsley in a brown rustic bowl with wood handled fork and knife on a green and white plaid napkin on top of rustic wood table.

    Homemade Italian Ravioli with Meat & Cheese Filling

    A flavorful meat and cheese filling for the homemade ravioli dough pockets. It's a versatile filling that can be spiced up with hot pepper flakes and garlic or a different type of cheese can be added if you would prefer to make it "all your way." The pasta dough can be used for any type of pasta shape or dish. Every Italian dish is improved 1000% by making your own pasta. 
    4.94 from 160 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 15 people
    Calories: 327kcal
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    MEAT CHEESE RAVIOLI FILLING

    • 2 eggs beaten
    • 2 Tbs parsley chopped
    • 12 oz beef chuck ground
    • 12 oz pork sausage country style
    • 16 oz ricotta cheese
    • 1 cup parmesan cheese grated
    • 1 Tbs olive oil extra virgin
    • 1 teaspoon kosher salt
    • 1 cup spinach leaves baby spinach chopped.

    PASTA DOUGH

    • 14 oz. all-purpose flour 3 ⅛ cups
    • 4 eggs large
    • 1 Tbs olive oil extra virgin
    • 1 teaspoon Kosher salt

    Instructions

    FOR THE MEAT RAVIOLI FILLING

    • Fry the meat in olive oil until well browned. Drain the meat on paper towels
    • When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste. 
    • Put the filling into the food processor bowl and pulse several times until the mixture is fine. 
    • Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen. 

    PASTA DOUGH

      THE FOOD PROCESSOR METHOD

      • Using the metal blade pulse the flour and salt together.
      • Lightly stir the eggs and olive oil in a measuring cup.
      • With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it. 
      • Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.
      • After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.

      MANUAL METHOD

      • Sift flour and salt into a mixing bowl.
      • Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.
      • Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.
      • Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.

      TO COOK RAVIOLI:

      • Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
      • Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
      • Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs. 

      Notes

      To use up all of the meat and cheese ravioli filling you'll need a double batch of pasta dough. If you don't want to do it all at once, you may freeze the filling to use at a later down. 

      Nutrition

      Calories: 327kcal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 632mg | Potassium: 235mg | Vitamin A: 530IU | Vitamin C: 1.4mg | Calcium: 164mg | Iron: 2.5mg

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        I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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