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Beef Ravioli

recipe at a glance
Rating: 4/5
6 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   4

recipe id: 8190
cook method: stovetop
Beef Ravioli Recipe
photo by: Lisa Leger
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1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced parsley
2 tablespoons grated Parmesan cheese
1 egg

Ravioli Dough

2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt

Marinara Sauce

2 tablespoons olive or salad oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 can (16 ounce size) tomatoes
1 can (6 ounce size) tomato paste


FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate ground beef filling.

RAVIOLI DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling.

Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twenty four 2-inch squares. Place a scant teaspoon of ground beef filling in center of each square.

Roll second piece of dough into 12 by 8 rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes.

In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with sauce.

MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.

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678 calories, 31 grams fat, 75 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I make the ravioli then use and egg and milk wash then roll in bread crumbs and fry to make toasted raviolis. Its a Saint Louis favorite. I didn't like them until I made them.

Registered Member at
Member since:
Feb 10, 2001

REVIEW: 5 star recipe rating
I just used this recipe for the ravioli dough and filling so I can't comment on the sauce (I used my own home canned spaghetti sauce with it). The dough definitely needs to rest before rolling and cutting it. The filling is plenty flavorful but you should remember to add a little more salt than you usually would because the flavor will fade a little as it is cooked inside the pasta (the pasta sort of leeches out some of the flavor I think).

Guest at

REVIEW: 5 star recipe rating
This is a very good recipe. You must let the dough sit before rolling it out or it will be too stiff.

Guest at

REVIEW: 4 star recipe rating
I agree that this sauce doesn't need the sugar. It's supposed to cut the acidity but I never add it. I add more garlic to the beef too.

Guest at

REVIEW: 4 star recipe rating
I thought this turned out pretty well but I had trouble w the dough being really stiff. I was unable to mix in all the flour or knead it so I had my husband roll it out for me. Added olive oil brushing after rolling the dough and used crumbled sausage instead of ground beef and my own sauce. Fun to make. Time consuming but I will do it again!

Guest at

REVIEW: 4 star recipe rating
After reading the previous comment, I felt inclined to comment as well. I've made this a few times in the last year or so and I've always enjoyed it. I've actually used the sauce as my main sauce for most things that I do with maybe slight variations in quantity. I like the sugar in the sauce, but I'm one of those that prefers a sweeter sauce. My friend who made this with me tended to go overboard on the sugar though, as she enjoys a VERY sweet sauce.

From the last time I made the filling, I do recall it lacking a little bit but I'm not sure what to add, myself. I always make sure to put the filling into the food processor so the ravioli aren't lumpy.

Also, as an alternative to making the dough, I've been using wonton wraps.

Guest at

Guest Foodie

would taste a lot better if the ground beef was seasoned and the sugar omitted from the tomato sauce

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