I’m sharing my authentic family method for Homemade Meat Ravioli that hides a spicy meat and cheese filling inside sheets of homemade pasta using just a few pantry staples.

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I love a good pasta challenge, and this Homemade Meat Ravioli kept surprising me. Pillowy pasta pockets hide a spicy ground meat filling that sneaks up on you, and little ribbons of ricotta cheese give it a creamy lift so the heat never becomes one note.

It tastes like something handed down, but with a small stubborn tweak that makes it my own, and yeah, sometimes that tweak fails, other times it sings. I won’t tell you all my secrets, but if you like bold, honest flavors, these ravioli will make you want to test every theory about what makes perfect filling.

Ingredients

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All-purpose flour, mainly carbs, gives structure to pasta, low in fiber unless whole wheat
Eggs, pack protein and fat, help bind dough and enrich flavor
Ground meat, rich in protein and iron, makes filling savory and hearty, tho fatty
Ricotta, creamy cheese, adds moisture and mild tang, boosts protein and calcium
Parmesan, salty umami punch, gives nutty sharpness and extra savory depth
Crushed tomatoes, give acidity and sweetness, make the sauce bright and comforting
Olive oil, heart healthy fats, helps sauté aromatics and carry flavors, dont overheat
Basil and parsley, fresh herbs, lift flavors with brightness and slight peppery notes

Ingredient Quantities

3 cups (360 g) all purpose flour plus extra for dusting

4 large eggs, room temperature

1 tablespoon extra virgin olive oil

1 teaspoon fine salt (for dough)

1-2 tablespoons water, as needed

1 pound (450 g) ground meat (preferably 50% beef 50% pork)

1 tablespoon olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup (240 g) ricotta cheese, well drained

3/4 cup (about 75 g) grated Parmesan or Pecorino Romano

1 large egg (for filling binder)

2 tablespoons chopped fresh parsley

1/8 teaspoon ground nutmeg

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (for sauce)

1 small onion or 2 shallots, finely chopped

2 cloves garlic, minced (for sauce)

1 can (28 oz / 800 g) crushed tomatoes

1/2 teaspoon sugar (optional)

6-8 fresh basil leaves, torn

Salt for boiling pasta water (about 1 tablespoon)

Semolina or cornmeal for dusting (about 1/4 cup)

Extra grated Parmesan for serving

How to Make this

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1. Make the dough: mound 3 cups (360 g) flour on a work surface, stir in 1 teaspoon fine salt, make a well and crack 4 large room temp eggs into it, add 1 tablespoon extra virgin olive oil and 1 to 2 tablespoons water only if the dough feels too dry; mix with fork then knead about 8 to 10 minutes until smooth and elastic, wrap in plastic or cover with a bowl and let rest 30 minutes at room temp.

2. Cook the meat: heat 1 tablespoon olive oil in a skillet, saute 1 small finely chopped yellow onion until soft, add 2 cloves garlic minced and 1/4 to 1/2 teaspoon crushed red pepper flakes, add 1 pound (450 g) ground meat (beef and pork mix if possible), season with salt and pepper and brown well breaking it up; drain excess fat if needed and cool slightly.

3. Make the filling: in a bowl combine 1 cup (240 g) well drained ricotta, 3/4 cup grated Parmesan or Pecorino, the cooled cooked meat, 1 large egg (for binder), 2 tablespoons chopped fresh parsley, 1/8 teaspoon ground nutmeg and salt and pepper to taste; stir until smooth and taste for seasoning, adjust salt, pepper or red pepper if you like it spicier.

4. Make the sauce: heat 2 tablespoons extra virgin olive oil in a saucepan, sweat 1 small finely chopped onion or 2 shallots until translucent, add 2 cloves garlic minced, pour in one 28 oz (800 g) can crushed tomatoes, add 1/2 teaspoon sugar if the tomatoes taste too acidic, season with salt and simmer gently 15 to 20 minutes until slightly thickened, stir in torn 6 to 8 basil leaves off the heat.

5. Roll the pasta: divide rested dough into 3 or 4 pieces, keep unused pieces covered, roll each piece thin with a pasta machine or rolling pin to about 1/16 to 1/8 inch thickness, dust with flour as needed so it doesnt stick.

6. Assemble ravioli: lay one sheet on a semolina dusted board, place tablespoon sized mounds of filling about 1 1/2 to 2 inches apart, brush the pasta around each mound lightly with a little beaten egg or water to help seal, lay a second sheet over, press out any air pockets and seal around each mound with fingers, cut into squares or rounds with a knife, ravioli cutter or cookie cutter; transfer to a tray dusted with semolina or cornmeal so they dont stick.

7. Chill to firm up: let the assembled ravioli rest on the semolina tray in the fridge for 15 to 20 minutes if time allows, this helps them seal better when cooking.

8. Cook the ravioli: bring a large pot of water to a rolling boil, add about 1 tablespoon salt, drop ravioli in batches so they arent crowded, cook 3 to 5 minutes depending on thickness until they float and are tender but not mushy; stir gently to prevent sticking and reserve a cup of pasta water before draining.

9. Finish and serve: rewarm the sauce if needed, add a splash of reserved pasta water to loosen it, gently toss the cooked ravioli with sauce or spoon sauce over each serving, drizzle a little extra virgin olive oil if you want, sprinkle extra grated Parmesan and torn basil leaves on top.

10. Tips and storage: to freeze, lay ravioli on a semolina dusted tray single layer and freeze until firm then transfer to bags; cook from frozen adding about 1 minute to the cooking time; dont overfill the pockets, and keep surfaces lightly dusted with semolina so they wont stick.

Equipment Needed

1. Clean work surface or large pastry board for shaping and rolling dough
2. Kitchen scale plus measuring cups and spoons for accurate quantities
3. Large mixing bowl and a fork (to start the dough and mix the filling)
4. Pasta machine or sturdy rolling pin to roll sheets thin
5. Bench scraper or sharp chef’s knife and a ravioli or round cookie cutter to cut pockets
6. Large skillet for browning the meat
7. Saucepan and wooden spoon for simmering the tomato sauce
8. Large pot and slotted spoon or spider for boiling and lifting ravioli
9. Baking sheet or tray dusted with semolina or cornmeal for resting or freezing youll want this for single layer freezes

FAQ

Q: How do I know when the pasta dough is the right texture and how long should I rest it?
A: The dough should feel smooth and slightly tacky, not sticky, and spring back when pressed. If it tears, knead a bit more or add 1 tsp water at a time, up to the 1-2 tablespoons called for. Rest it wrapped in plastic or a bowl covered for at least 30 minutes at room temp so the gluten relaxes, makes rolling way easier.

Q: My ricotta filling is watery, how do I fix that so ravioli wont burst or get soggy?
A: Drain the ricotta on paper towels or a fine sieve for 30 minutes, or press it lightly in a bowl with a spoon to remove excess moisture. Also cook and cool the meat fully, mix everything cold, and dont overfill the pockets. A small egg in the filling and the grated cheese help bind it.

Q: Can I make the ravioli ahead or freeze them, and what's the best method?
A: Yes. Arrange finished ravioli on a semolina dusted tray so they dont touch, freeze until firm about 1-2 hours, then transfer to zip bags. Cook from frozen, add about 1-2 minutes to the boil time. For made-ahead fresh ravioli you can refrigerate on a tray for up to 24 hours, loosely covered.

Q: How long do I boil the ravioli and how do I tell when they are done?
A: Bring heavily salted water to a rolling boil and add ravioli gently. Fresh ravioli usually take 3-4 minutes, frozen 4-6 minutes. They float when done and the pasta should be tender but still have a little bite. Test one to be sure before draining.

Q: Can I change the meat or cheese in the filling, or make it vegetarian?
A: Sure. If you use all beef, pork or sausage thats fine, just adjust salt since sausage is salty. For vegetarian swap the meat for mushrooms and walnuts or roasted veggies, increase the Parmesan and add an extra egg or a tablespoon of breadcrumbs to help bind.

Q: My sauce is watery after adding the tomatoes, how do I thicken it without changing flavor?
A: Simmer longer to reduce, about 15-25 minutes. Stir occasionally and mash bigger tomato bits. A 1/2 teaspoon sugar cuts acidity if needed. Finish with torn basil and a splash of the olive oil called for; it brings richness without adding heaviness.

Homemade Savory Meat And Cheese Ravioli Recipe Substitutions and Variations

All purpose flour: use tipo 00 flour for silkier, more elastic pasta; or swap in whole wheat pastry flour 1:1 for a nuttier, denser dough (will need more water); or add 1/3 cup semolina to 2 2/3 cups AP flour for extra bite.
Large eggs (dough): try 4 egg yolks plus 1 whole egg for a richer, more yellow dough; for a vegan-ish stretch use 1/4 cup aquafaba per egg but expect a slightly different texture; if eggs are small add 1-2 tsp water to reach the right consistency.
Ricotta cheese (filling): well drained cottage cheese works almost the same, use the same volume and pulse in a food processor; mascarpone makes the filling silkier and richer, use slightly less salt; for dairy free use pressed, drained tofu blended with a little lemon and nutritional yeast.
Ground meat: swap Italian pork sausage or a 50/50 beef and lamb mix for more flavor; use ground turkey for a leaner version but season more aggressively; or use finely chopped mushrooms and walnuts as a vegetarian, meaty textured substitute.

Pro Tips

– Drain and cool everything first: squeeze or hang the ricotta in cheesecloth until it stops weeping and let the cooked meat cool completely before mixing it in. If the filling is warm or too wet the ravioli will get soggy and can split when cooking. Also use pasteurized dairy or eggs if you are worried about raw egg in the filling.

– Season and taste the filling like you would a sauce: make a small pan fry of a spoonful of the filling and taste for salt, pepper and heat before stuffing. Meat that is well browned and reduced will give you way more flavor than undercooked, wet meat.

– Roll thin and keep things covered: roll dough gradually thinner on the pasta machine and keep unused pieces under a damp towel so they dont dry out. Dust with a little flour or semolina to stop sticking but not so much that your pasta gets floury. Aim for almost translucent sheets so the ravioli cooks fast and stays tender.

– Seal and chill for success: dont overfill, brush around each mound with a little beaten egg or water, press out air pockets and crimp tight. Once formed let them rest on a semolina dusted tray in the fridge for 15 to 20 minutes before cooking. For freezing freeze single layer first, then bag and cook from frozen adding about one minute to the cook time.

Homemade Savory Meat And Cheese Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my authentic family method for Homemade Meat Ravioli that hides a spicy meat and cheese filling inside sheets of homemade pasta using just a few pantry staples.

Servings

servings

Calories

743

kcal

Equipment: 1. Clean work surface or large pastry board for shaping and rolling dough
2. Kitchen scale plus measuring cups and spoons for accurate quantities
3. Large mixing bowl and a fork (to start the dough and mix the filling)
4. Pasta machine or sturdy rolling pin to roll sheets thin
5. Bench scraper or sharp chef’s knife and a ravioli or round cookie cutter to cut pockets
6. Large skillet for browning the meat
7. Saucepan and wooden spoon for simmering the tomato sauce
8. Large pot and slotted spoon or spider for boiling and lifting ravioli
9. Baking sheet or tray dusted with semolina or cornmeal for resting or freezing youll want this for single layer freezes

Ingredients

3 cups (360 g) all purpose flour plus extra for dusting
4 large eggs, room temperature
1 tablespoon extra virgin olive oil
1 teaspoon fine salt (for dough)
1-2 tablespoons water, as needed
1 pound (450 g) ground meat (preferably 50% beef 50% pork)
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup (240 g) ricotta cheese, well drained
3/4 cup (about 75 g) grated Parmesan or Pecorino Romano
1 large egg (for filling binder)
2 tablespoons chopped fresh parsley
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil (for sauce)
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced (for sauce)
1 can (28 oz / 800 g) crushed tomatoes
1/2 teaspoon sugar (optional)
6-8 fresh basil leaves, torn
Salt for boiling pasta water (about 1 tablespoon)
Semolina or cornmeal for dusting (about 1/4 cup)
Extra grated Parmesan for serving

Directions

Make the dough: mound 3 cups (360 g) flour on a work surface, stir in 1 teaspoon fine salt, make a well and crack 4 large room temp eggs into it, add 1 tablespoon extra virgin olive oil and 1 to 2 tablespoons water only if the dough feels too dry; mix with fork then knead about 8 to 10 minutes until smooth and elastic, wrap in plastic or cover with a bowl and let rest 30 minutes at room temp.
Cook the meat: heat 1 tablespoon olive oil in a skillet, saute 1 small finely chopped yellow onion until soft, add 2 cloves garlic minced and 1/4 to 1/2 teaspoon crushed red pepper flakes, add 1 pound (450 g) ground meat (beef and pork mix if possible), season with salt and pepper and brown well breaking it up; drain excess fat if needed and cool slightly.
Make the filling: in a bowl combine 1 cup (240 g) well drained ricotta, 3/4 cup grated Parmesan or Pecorino, the cooled cooked meat, 1 large egg (for binder), 2 tablespoons chopped fresh parsley, 1/8 teaspoon ground nutmeg and salt and pepper to taste; stir until smooth and taste for seasoning, adjust salt, pepper or red pepper if you like it spicier.
Make the sauce: heat 2 tablespoons extra virgin olive oil in a saucepan, sweat 1 small finely chopped onion or 2 shallots until translucent, add 2 cloves garlic minced, pour in one 28 oz (800 g) can crushed tomatoes, add 1/2 teaspoon sugar if the tomatoes taste too acidic, season with salt and simmer gently 15 to 20 minutes until slightly thickened, stir in torn 6 to 8 basil leaves off the heat.
Roll the pasta: divide rested dough into 3 or 4 pieces, keep unused pieces covered, roll each piece thin with a pasta machine or rolling pin to about 1/16 to 1/8 inch thickness, dust with flour as needed so it doesnt stick.
Assemble ravioli: lay one sheet on a semolina dusted board, place tablespoon sized mounds of filling about 1 1/2 to 2 inches apart, brush the pasta around each mound lightly with a little beaten egg or water to help seal, lay a second sheet over, press out any air pockets and seal around each mound with fingers, cut into squares or rounds with a knife, ravioli cutter or cookie cutter; transfer to a tray dusted with semolina or cornmeal so they dont stick.
Chill to firm up: let the assembled ravioli rest on the semolina tray in the fridge for 15 to 20 minutes if time allows, this helps them seal better when cooking.
Cook the ravioli: bring a large pot of water to a rolling boil, add about 1 tablespoon salt, drop ravioli in batches so they arent crowded, cook 3 to 5 minutes depending on thickness until they float and are tender but not mushy; stir gently to prevent sticking and reserve a cup of pasta water before draining.
Finish and serve: rewarm the sauce if needed, add a splash of reserved pasta water to loosen it, gently toss the cooked ravioli with sauce or spoon sauce over each serving, drizzle a little extra virgin olive oil if you want, sprinkle extra grated Parmesan and torn basil leaves on top.
Tips and storage: to freeze, lay ravioli on a semolina dusted tray single layer and freeze until firm then transfer to bags; cook from frozen adding about 1 minute to the cooking time; dont overfill the pockets, and keep surfaces lightly dusted with semolina so they wont stick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.