Easy Homemade Beef and Ricotta Ravioli: A Step-by-Step Guide

Homemade ravioli might seem intimidating, but this recipe for beef and ricotta ravioli is surprisingly easy and incredibly rewarding. Forget the store-bought stuff – the fresh pasta and flavorful filling make all the difference. This guide will walk you through each step, from making the pasta dough to assembling the ravioli and cooking them to perfection. Get ready to impress your family and friends with this delicious Italian classic!

Why Make Ravioli at Home?

Sure, you can buy ravioli at the grocery store. But homemade ravioli offers several advantages:

* **Superior Flavor:** The taste of fresh pasta is unmatched. The filling, made with quality ingredients, will be far more flavorful than anything pre-made.
* **Control Over Ingredients:** You know exactly what’s going into your ravioli, avoiding unwanted additives and preservatives.
* **Customization:** You can adjust the filling and sauce to your liking, creating a truly personalized dish.
* **Impressive Presentation:** Homemade ravioli looks and tastes fantastic, perfect for a special occasion or a comforting family meal.
* **Therapeutic Cooking:** Making pasta from scratch can be a meditative and enjoyable experience.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for the pasta dough and the beef and ricotta filling:

**For the Pasta Dough:**

* 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
* 3 large eggs
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 2-4 tablespoons cold water (optional, if the dough is too dry)

**For the Beef and Ricotta Filling:**

* 250g (about 1/2 pound) ground beef
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup ricotta cheese (whole milk is best)
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 large egg, lightly beaten
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste

**Equipment:**

* Large mixing bowl
* Clean work surface
* Rolling pin or pasta machine
* Ravioli cutter or knife
* Large pot
* Slotted spoon or spider strainer

## Step-by-Step Instructions

Let’s get started! Follow these detailed instructions to create your own delicious beef and ricotta ravioli.

**Part 1: Making the Pasta Dough**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Create a Well:** Make a well in the center of the flour mixture. Crack the eggs into the well and add the olive oil.
3. **Incorporate the Wet Ingredients:** Using a fork, gently whisk the eggs and olive oil together within the well. Gradually start incorporating the flour from the sides of the well into the egg mixture. Continue mixing until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured work surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too dry, add cold water, one tablespoon at a time, until it comes together. If the dough is too sticky, add a little more flour.
5. **Rest the Dough:** Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.

**Part 2: Preparing the Beef and Ricotta Filling**

1. **Brown the Beef:** Heat the olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
2. **Sauté the Aromatics:** Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. **Combine the Filling Ingredients:** In a large bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, chopped parsley, beaten egg, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
4. **Taste and Adjust Seasoning:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese to suit your preferences.

**Part 3: Assembling the Ravioli**

There are two main methods for assembling ravioli: using a ravioli mold or doing it by hand. I will explain both.

**Method 1: Using a Ravioli Mold**

1. **Divide the Dough:** Divide the rested pasta dough in half. Keep one half wrapped in plastic wrap while you work with the other.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the pasta dough to a thin sheet, about 1/8 inch thick. If you’re using a pasta machine, start at the widest setting and gradually decrease the setting until you reach the desired thickness. The goal is to get the dough thin enough to see your hand through it slightly.
3. **Place Dough on Mold:** Lay one sheet of pasta dough over the ravioli mold.
4. **Fill the Ravioli:** Gently press down into each ravioli form to create a small indentation. Spoon the beef and ricotta filling into each indentation. Avoid overfilling, as this can make the ravioli difficult to seal.
5. **Cover with Second Sheet:** Roll out the second half of the pasta dough to the same thickness as the first. Lay the second sheet of dough over the filling, covering the mold.
6. **Seal and Cut:** Use a rolling pin to firmly roll over the top of the mold, pressing down to seal the ravioli and cut them apart. Remove the excess dough.
7. **Invert and Release:** Invert the mold onto a clean surface and gently release the ravioli.

**Method 2: Assembling Ravioli by Hand**

1. **Roll Out the Dough:** Divide the rested pasta dough in half. Keep one half wrapped in plastic wrap while you work with the other. On a lightly floured surface, roll out the pasta dough to a thin sheet, about 1/8 inch thick. If you’re using a pasta machine, start at the widest setting and gradually decrease the setting until you reach the desired thickness. The goal is to get the dough thin enough to see your hand through it slightly.
2. **Create Rows of Filling:** Lay the sheet of pasta on a lightly floured surface. Place small mounds of the beef and ricotta filling about 1-2 inches apart in rows on one half of the pasta sheet. Use about 1 teaspoon of filling per ravioli.
3. **Brush with Egg Wash:** Lightly brush the pasta around the filling with egg wash (1 egg beaten with 1 tablespoon of water). This will help seal the ravioli.
4. **Fold the Dough:** Gently fold the other half of the pasta sheet over the filling, carefully aligning the edges.
5. **Seal the Ravioli:** Press down around each mound of filling to seal the ravioli, being careful to remove any air pockets. You can use your fingers or a fork to crimp the edges for a decorative touch.
6. **Cut the Ravioli:** Use a ravioli cutter or a sharp knife to cut the ravioli into individual squares or circles.

**Part 4: Cooking and Serving the Ravioli**

1. **Bring Water to a Boil:** Bring a large pot of salted water to a rolling boil.
2. **Cook the Ravioli:** Gently drop the ravioli into the boiling water, a few at a time. Be careful not to overcrowd the pot.
3. **Cook Until Tender:** Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender. The cooking time will vary depending on the thickness of the pasta.
4. **Remove and Drain:** Use a slotted spoon or spider strainer to carefully remove the ravioli from the water and drain them well.
5. **Serve Immediately:** Serve the ravioli immediately with your favorite sauce. Tomato sauce, brown butter sauce, or a simple sage and butter sauce are all excellent choices.

## Tips for Success

* **Don’t Overwork the Dough:** Overworking the pasta dough can result in tough ravioli. Knead it just until it is smooth and elastic.
* **Rest the Dough:** Resting the dough is crucial for allowing the gluten to relax, making it easier to roll out.
* **Roll the Dough Thinly:** The pasta dough should be rolled out thinly enough to see your hand through it slightly. This will ensure that the ravioli are tender and not too chewy.
* **Don’t Overfill the Ravioli:** Overfilling the ravioli can make them difficult to seal and cause them to burst during cooking.
* **Seal the Ravioli Tightly:** Ensure that the ravioli are sealed tightly to prevent the filling from leaking out during cooking.
* **Cook the Ravioli Al Dente:** Cook the ravioli until they are al dente, meaning they are tender but still have a slight bite to them.
* **Work in Batches:** When assembling and cooking the ravioli, work in batches to prevent them from sticking together.
* **Freeze for Later:** You can freeze uncooked ravioli for up to 2 months. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container.

## Serving Suggestions

* **Tomato Sauce:** A classic marinara sauce or a rich tomato sauce with herbs is a perfect accompaniment to beef and ricotta ravioli.
* **Brown Butter Sage Sauce:** Sautéing butter with fresh sage leaves creates a flavorful and aromatic sauce that complements the richness of the ravioli.
* **Cream Sauce:** A creamy Alfredo sauce or a light cream sauce with mushrooms and Parmesan cheese is a decadent option.
* **Pesto:** A vibrant pesto sauce adds a fresh and herbaceous flavor to the ravioli.
* **Simply with Olive Oil and Parmesan:** For a simple and elegant dish, toss the ravioli with olive oil, grated Parmesan cheese, and a sprinkle of black pepper.

## Variations

* **Spinach and Ricotta Ravioli:** Substitute the ground beef with cooked and chopped spinach for a vegetarian option.
* **Mushroom Ravioli:** Use sautéed mushrooms as the main filling ingredient.
* **Butternut Squash Ravioli:** A sweet and savory filling made with roasted butternut squash, ricotta cheese, and Parmesan cheese.
* **Lobster Ravioli:** A luxurious filling made with lobster meat, ricotta cheese, and herbs.

## Enjoy Your Homemade Ravioli!

Congratulations on making your own homemade beef and ricotta ravioli! With a little practice, you’ll be able to create this delicious dish anytime you crave it. Enjoy the satisfaction of knowing that you’ve made something truly special from scratch. Buon appetito!

Recipe Card

**Yields:** Approximately 30-40 ravioli
**Prep time:** 1 hour
**Cook time:** 5-7 minutes

**Ingredients:**

* **Pasta Dough:**
* 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
* 3 large eggs
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 2-4 tablespoons cold water (optional, if the dough is too dry)
* **Beef and Ricotta Filling:**
* 250g (about 1/2 pound) ground beef
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup ricotta cheese (whole milk is best)
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 large egg, lightly beaten
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste

**Instructions:**

1. **Make the Pasta Dough:** In a large bowl, combine flour and salt. Make a well and add eggs and olive oil. Mix and knead for 8-10 minutes until smooth. Rest for 30 minutes.
2. **Prepare the Filling:** Brown ground beef in a skillet. Add onion and garlic, cook until softened. In a bowl, combine beef mixture with ricotta, Parmesan, parsley, egg, nutmeg, salt, and pepper.
3. **Assemble the Ravioli:** Roll out pasta dough thinly. Use a ravioli mold or place filling in rows, fold, and seal. Cut into individual ravioli.
4. **Cook the Ravioli:** Bring salted water to a boil. Cook ravioli for 3-5 minutes until they float and are tender. Remove and drain.
5. **Serve:** Serve immediately with your favorite sauce.

**Notes:**

* Freeze uncooked ravioli for up to 2 months.
* Adjust seasoning of filling to taste.