From-scratch ravioli is worth the effort for sure. With fresh dough, homemade marinara and beef filling, this dish has that incredible flavor you'll only find from a labor of love.
Filling
1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 egg
Ravioli Dough
2 1/4 cups all-purpose 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 dried basil
1 teaspoon salt
1 can (16 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
For the filling: Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic and cook, stirring frequently, until the beef is cooked and the onion is tender. Drain off any excess grease. Remove the skillet from the heat and stir in the parsley, cheese, and salt. Mix well then stir in the egg. Transfer the beef mixture to a covered container and refrigerate while you prepare the rest of the recipe.
For the dough: Place the flour in a large mixing bowl. Stir in the eggs, water, oil, and salt. Mix until a stiff dough forms. Turn the dough out onto a floured work surface and knead until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes.
Divide the dough into 4 equal pieces. Roll out one piece of dough on the floured surface to form a 12x8-inch rectangle. Lightly score a grid of 24 2-inch squares with a knife. Place a teaspoon of the beef filling in the center of each square.
Roll out a second piece of dough to a 12x8-inch rectangle. Carefully place on top of the first sheet of dough. Press the dough down around the filling and edges to seal. Carefully cut the dough into squares around each mound of filling. Seal the edges as needed of each piece. Place the ravioli on a kitchen towel in a single layer and let dry for 30 minutes. Repeat with the remaining dough and filling.
While the ravioli is drying, prepare the marinara sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Stir in the sugar, basil, salt, tomatoes, and tomato paste. Bring to a boil then reduce the heat to a low simmer. Cover the saucepan and cook for 20 minutes, stirring occasionally.
To cook the ravioli: Bring a large saucepan of salted water to a boil over high heat. Add the ravioli and cook, stirring just to keep the pieces from sticking. Bring to a boil then reduce the heat to a strong simmer. Cook about 5 minutes or until al dente. Drain well.
Place the cooked ravioli in individual serving bowls. Top with the marinara sauce. Sprinkle with parmesan cheese if desired.
For even cooking, roll the dough to a consistent thickness.
Letting the dough rest makes it easier to roll out and helps with elasticity.
For a richer marinara sauce, add a splash of red wine during cooking.
To prevent the ravioli from bursting, avoid overfilling them.
Seal the edges of the ravioli with a fork for a decorative touch and to help them stay closed.
Cook the ravioli in batches to avoid overcrowding the pot.
For an herbier sauce, try adding spices like oregano or thyme to the marinara sauce.
Always taste and adjust the seasoning of the filling and sauce before assembling the ravioli.
Yes, ground turkey, chicken, or pork can be used as alternatives. Or use a plant-based alternative.
Dried parsley can be used, but reduce the amount to 1 tablespoon.
Grated Romano or Asiago cheese can be used as substitutes. Or, you can omit it as it's a small amount (but it does add flavor and texture).
Eggs are essential for the dough's texture, but an egg substitute can be used for allergies.
Any neutral-flavored oil like canola or vegetable oil can be used.
You can make a cheese or vegetable filling instead of beef. Try using cooked squash instead of the beef.
Store in an airtight container in the refrigerator and reheat in a skillet or microwave.
Yes, freeze them on a tray before transferring to a bag. Cook directly from frozen, adding a few minutes to the cooking time.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
July 11, 2024
They seemed a little complicated at first but as I went the process was easier....I used fresh tomatoes instead of canned plus I couldn't find parsley so I used cilantro instead! I can't wait to try these first time I have tried to make my own ravioli's
September 16, 2019
I cheated and used a 24 oz jar of marinara sauce but otherwise followed it completely as written. It was good. Filling was plenty flavorful but I also used a rather large clove of garlic (and garlic sizes are so variable!).
December 5, 2017
Love it! My daughter ate it all (surprisingly)
December 17, 2013
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.
November 4, 2013
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).
July 8, 2013
This is a very good recipe. You must let the dough sit before rolling it out or it will be too stiff.
July 1, 2013
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.
January 1, 2010
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!
August 11, 2009
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.
would taste a lot better if the ground beef was seasoned and the sugar omitted from the tomato sauce