March 21, 2018

Homemade Italian Ravioli with Meat & Cheese Filling Tutorial

Name: Homemade Italian Ravioli with Meat & Cheese Filling
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 15 people
Ingredients: 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 tsp kosher salt; 1 cup spinach leaves (baby spinach chopped.); 14 oz. all-purpose flour (3 1/8 cups); 4 eggs (large); 1 Tbs olive oil (extra virgin); 1 tsp Kosher salt

9K Shares

Jump to Recipe Print Recipe

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.

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 just waiting to be plated.

A tossed salad with Italian dressing and some homemade crusty Ciabatta bread will complete the Italian ravioli meal.

How to make Italian Ravioli

Italian ravioli is a two recipe process, the filling, 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 and pulse it several times until the texture of the filling is fine. It 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 so much faster. The dough is made in a matter of minutes. Once we’ve 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 is made and has rested on the counter, the filling has cooled. The pasta is now ready to go through the roller.

Both the pasta roller attachment and the ravioli maker were 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

The third step is to 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 5 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.

You do have to be careful not to overfill, you want the edges to seal. If overfilled they may pop open when you put them in simmering water.

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, that 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 another sheet. Once the ravioli are frozen, we seal them in a freezer bags and then put the bags in freezer containers.

Preparing Italian Ravioli

Finally, we’re at the best part — preparing them to enjoy. 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 ravioli is frozen, cook a minute more. We use our spider to fish them out of the water and then we add whatever sauce sounds good.

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 them and had them as an appetizer. Believe me, they are so good I bet you can’t stop at one!

Tutti a tavola è pronto!

Un caro saluto e alla prossima

YOU MAY NEED . . . The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. com and affiliated sites. Thank you for being a part of All Our Way!

Homemade Italian Ravioli With Meat Cheese Filling

Homemade pasta filled with a spicy meat and cheese filling is just what you’d find at a local village restaurant in Italy. You can bring that experience home with you by making it yourself. Easy to make and delicious to eat. You’ll buy ready made again. If you like this recipe, please consider giving it a 5-star rating.

5 from 36 votes

Homemade Italian Ravioli with Meat & Cheese Filling

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

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.

Course: Main Course

Cuisine: Italian

Servings: 15 people

Calories: 327 kcal

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 tsp kosher salt
1 cup spinach leaves baby spinach chopped.

PASTA DOUGH

14 oz. all-purpose flour 3 1/8 cups
4 eggs large
1 Tbs olive oil extra virgin
1 tsp 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.

Recipe 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 Facts

Homemade Italian Ravioli with Meat & Cheese Filling

Amount Per Serving

Calories 327 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 7g 35%

Cholesterol 117mg 39%

Sodium 632mg 26%

Potassium 235mg 7%

Total Carbohydrates 21g 7%

Protein 18g 36%

Vitamin A 10.6%

Vitamin C 1.7%

Calcium 16.4%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Recipes and content from All Our Way ©2014- 2018 are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Thank you. SaveSave

SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave

SaveSave