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homemade cheese and meat ravioli

Ravioli with Ricotta or Meat Filling


Description

Nonna Eva’s recipe for ravioli using homemade pasta and fillings. Top it with hot tomato sauce and of course cheese!


Scale

Ingredients

For the Ricotta Filled Ravioli

  • 1 container (425gm) ricotta cheese (regular)
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon parsley, can use dried or fresh (finely chopped)
  • 1/4 cup grated romano cheese

For the Meat Filled Ravioli

  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/4 pound ground veal
  • 2 large eggs
  • 2 teaspoons salt
  • 12 teaspoons pepper
  • 12 teaspoons garlic powder
  • 1/4 cup dried parsley
  • 1/2 cup grated romano cheese
  • 56 slices fresh bread with crusts cut off (soak slices of bread in water and squeeze out excess water before you add to the meat mixture)

Fresh Pasta

  • sheets of fresh pasta (see our previous blog on homemade pasta)

Instructions

For the Ricotta Filled Ravioli

  1. In a bowl, mix well all of the ingredients for the filling and set aside.
  2. Roll out the dough into sheets approximately 4″ wide and however long you would like them to be.
  3. On a lightly floured work surface, use a pastry cutter or knife to cut the pasta sheets into 4″X4″ pieces (if you prefer smaller ravioli, cut to the size that suits you).
  4. Drop a tablespoonful of the ricotta filling on to the middle of a 4X4 piece of dough and cover with a second piece of dough. With a fork, press all the way around the edges to seal being careful not to get any of the filling near the edges (otherwise the ricotta filling will seep out during cooking).
  5. Once all of the ravioli have been filled and forked, boil them in a large pot of salted water for about 10 minutes or until pasta is tender.
  6. Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!

For the Meat Filled Ravioli

  1. In a bowl, mix well all of the ingredients for the filling and set aside.
  2. Prepare sheets of pasta dough as in the cheese filled ravioli.
  3. Fill and fork the ravioli as in the cheese filled ravioli.
  4. Place ravioli in a large pot of boiling salted water for approximately 20 minutes or until the meat mixture is fully cooked.
  5. Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of the hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!

Notes

  • The raw ravioli can be frozen for later use. Place the filled and forked ravioli onto a parchment paper lined pan. Place the pan in the freezer until ravioli are frozen. Once completely frozen, you can put them into a food safe freezer bag and keep in the freezer.
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